Here we go! Creating a nutrition and recipe section has been a dream of mine for a long time and our first recipe is Carb Conscious Lasagna!
What I like about this recipe is it’s higher in protein than it is in carbs! Make this on a Sunday and have leftovers on Monday and maybe Tuesday…if you’re lucky. It’s win win and yummy yummy! 🙂
Carb Conscious Lasagna (Serves 10)
2 pounds ground turkey
1 clove garlic, minced
Salt and pepper to taste
1 (8oz) can tomato sauce
1 tsp Italian seasoning
2 whole eggs
15 ounces low-fat ricotta cheese
2-3 whole zucchinis
¼ cup grated Parmesan Cheese
Preheat oven to 325*F. In a skillet, cook the turkey with the garlic and season with salt and pepper. When the turkey is fully cooked, drain excess water and then stir in the tomato sauce and Italian seasoning.
In a separate dish, beat the eggs with the ricotta; add a little salt and pepper and the parsley. Set aside.
Thinly slice the unpeeled zucchini lengthwise and about 1/8 in think. Grease a 9 x 13 baking pan and layer the ingredients in the pan; one-third zucchini, salt and pepper; half the meat sauce, one-third of the zucchini, salt and pepper, the rest of the meat sauce; the rest of the cheeses.
Bake at 325*F for 45 to 60- minutes until bubbly and zucchini is cooked well. Can be frozen.
Enjoy with cooked vegetables or ½ cup cooked quinoa.
Calories: 356 Protein: 34g Fat: 13g Carbs: 25g Fibre: 4g