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Turkey Vegetable Lasagna

Are you eating your veggies?!?

Getting enough vegetables in our diets is one of the biggest struggles many people face when trying to eat healthier. While I love salads, it’s always nice to find different ways of incorporating vegetables into other meals.

This recipe is packed with vitamin/mineral rich vegetables, and you don’t need to skimp on your serving size! Based on my ingredients, 1/6th of the recipe contains just over 200 calories (10g fat, 13g carbohydrates, and 20g protein). Even better, each slice is full of vitamins A and C, and calcium!

Zuchinni, high in Vitamin A, is a great filler for recipes as it doesn’t have a strong taste and can compliment most meals. Spinach offers lots of calcium, carrots provide vitamin C, and your ground meat will boost the protein values. Add this to your weekly menu for a simple meal solution.

This also freezes well, making it an ideal meal prep option. You can have a weeks worth of lunch with just one pan!

Turkey Vegetable Lasagna

Yield: 6 pieces

3-4 Cups Zucchini, peeled and sliced

3 Cups Spinach, packed

2 Cups Carrots, peeled and shredded

3 TB Green Onion, diced

3 TB White Onion, diced

2 tsp Garlic, powder or fresh chopped

2 Cups Pasta Sauce (I used Antico Organic Tomato Basil)

2/3 Cup Cheese, shredded

1 LB Ground Meat (I used lean turkey)

Method:

Preheat oven to 375

Over medium heat, cook ground meat, onions and garlic.

Peel and slice the zucchini, and peel and shred carrots.

In a large glass dish begin to layer your vegetables.

You will do 2 layers of each.

Start with half of each zucchini, spinach, carrots, meat/onion mix, and sauce.

Repeat that sequence and bake for 30 minutes.

Top with cheese and broil on high until melted (about 3 minutes)

Turkey Vegetable Lasagna

Let cool before serving, adding quinoa, rice, or garlic bread on the side.

Turkey Vegetable Lasagna

Delicious, nutritious, AND it tastes amazing! Hope you enjoy!

Turkey Vegetable Lasagna

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