Hey guys today I have a super exciting announcement
I am releasing a brand new ebook called Unjunk Your Food
and it is all of your favorite less healthy foods healthified.
I'm talkin nachos, mac n cheese,
burgers, cake, queso, everything.
40 awesome recipes available to you right now.
Just click the link right here or in the description box below to get yours.
And today I thought I'd share one of the recipes from that ebook to get you excited.
Lasagna. But this is not just any lasagna,
it is low carb because we are using zucchini
instead up noodles. Righteous!
Start with a zucchini and chop off each end.
To get those nice thin slices for zucchini noodles I am using a mandolin
and I'm also wearing Kevlar gloves. Or if you have a
handguard that will work fine as well but these babies can be pretty sharp so
make sure you are being careful
and I'll link both of those things in the description box below.
Carefully run your zucchini through the mandolin to get those beautiful
strips. Then in a large mixing bowl you're going to layer in some
salt and zucchini noodles. Because zucchini has such high water
content the salt is going to help pull
out some of that moisture. While those dry out place a large pan over medium heat and
in a little bit of olive oil you're going to saute up your onions.
Add in some garlic and finally your ground turkey.
Today I am using extra lean ground turkey breast to keep this a little bit
lighter, higher in protein and lower in fat but you can use any protein that you prefer
and if you are vegetarian
you can always use beans. You can now add in your seasonings of choice.
I am using salt and pep, a little bit of garlic powder,
and oregano. Once your turkey is fully cooked through you can add in
your pasta sauce and fresh basil. Mix to combine and allow to cook for just a few
more minutes.
By now your zucchini should have drained a considerable amount of water.
We're gonna go ahead and press them in between paper towels to get out a little
bit more about moisture.
And if you want to take it a step further you could layer those zucchini noodles onto a rack
on a baking sheet or just directly on baking sheet lined with foil or parchment
and bake them for about 6 to 8 minutes at 350 degrees Fahrenheit
this is just going to help them dry out even more. If you want you can skip this step
but you're gonna end up with a little bit more of a watery lasagna.
It's still gonna taste great but it's just not gonna look as pretty. And for our
final component we're just gonna mix together some
part skim ricotta cheese and an egg with a little bit of salt.
We are omitting the Parmesan to keep this a little lighter.
Now it's time to put it all together. In a 9x13-inch baking dish spoon a layer of plain
pasta sauce. Then add a layer of your dried out zucchini noodles.
On top of that goes half of your ricotta mixture,
a layer of spinach leaves, thumbs up for extra veggies!
and a layer of your meat sauce mixture. Then you can repeat
all those layers once more. First with your zucchini noodles,
ricotta mixture, spinach, meat mixture,
and you can finish it with a final layer of noodles and a little bit of
pasta sauce.
For that classic lasagna topping we are gonna finish it off with just a little
bit of mozzarella and parmesan.
So there's really very little cheese inside the dish most of it is on top
other than the ricotta. Then you can bake in an oven preheated t 350 degrees Fahrenheit
for about 50 minutes. Allow it to cool to the touch before you try to cut
and devour.
For this recipe and more don't forget to grab my brand new
ebook Unjunk Your Food. All of your favorite junk foods
healthified. All of the nutrition is also given in those recipes.
I promise you guys are gonna love it. For even more recipes you know you can head
over to mindovermunch.com
I will see you Thursday for a new special episode.
Don't forget to subscribe for new recipes every single week
and remember it's all a matter of Mind Over Munch.