Pasta Free Lasagna

Allergies: Dairy4 ServingsCalories: 407 per serving

Ingredients

  • 24 oz turkey, boneless, skinless and sliced, 4 breasts
  • 4 zucchini, sliced lengthwise, noodle shape
  • 1 cup green onion, finely chopped
  • 2 clove garlic, finely chopped
  • 2 cups mushrooms, sliced
  • 1 cup spinach, chopped
  • 1 cup tomato sauce
  • 1 cup tomatoes, chopped
  • 1 cup cheese, mozzarella or white cheddar, grated
  • 1 tsp basil, dried basil
  • 1 tsp thyme, dried
  • 2 tbsp grapeseed oil
  • 1 tbsp butter
  • 4 cups mixed greens
  • 2 oz Ideal Protein Salad Dressing
  • sea salt and pepper

Directions

  1. Heat half the oil in a pan and sauté the garlic until soft, but not browned.
  2. Add the chopped spinach and cook 1-2 minutes or until the spinach is completely wilted.
  3. Add sea salt, pepper, basil and thyme, green onions and stir to mix.
  4. In a separate pan, heat the remainder of the oil and quickly saute the turkey strips.
  5. Remove the turkey and cook the mushrooms for 1-2 minutes.
  6. Add the turkey to the pan with the onions, garlic and spinach.
  7. Blanch the zucchini noodles until soft.
  8. Remove and cool in cold water for 1 minute.
  9. When they are cool enough to handle, spread a layer of zucchini noodles in a pan small enough to contain them so that they just touch one another.
  10. Cover the zucchini noodles with a portion of the onion, garlic, spinach and turkey mixture and alternate layers.
  11. Once the layers are completed, spread mushrooms on top.
  12. Add the fresh chopped tomatoes and pour the tomato sauce evenly over the noodles.
  13. Top with the cheese and dollops of butter.
  14. Bake, uncovered, in a 350˚F oven for 45 minutes until bubbly and the cheese is melted.
  15. Serve with mixed green salad and a low carbohydrate salad dressing.
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