Turkey Zucchini (No Noodle) Lasagna

Julia Child

Hello friends!  So, since we are in the Lenten season, I was looking for some vegetarian meals to cook on Fridays for dinner and I came across a no noodle vegetable lasagna.  You read that right – NO NOODLES.  Low carb lasagna is a misnomer in my book.  I didn’t even think it was possible! I ended up making it during the week so decided to add some Turkey and please the Engineer – but, you can definitely omit the turkey and make it 100% vegetarian and still 100% delicious.  Hope you enjoy – it was a winner at our house and will definitely be making this again!

FYI – I actually prepped the whole dinner the night before and just stuck it in the fridge covered with foil.  It was so easy to pop in the oven after work and only have ONE dish to clean!

Turkey Zucchini Lasagna

For your sauce layer:

1lb ground turkey (optional)

I jar of your favorite marinara (I’m partial to Trader Joe’s green can)

1 Tablespoon Italian seasoning

– Brown turkey and season.  Add sauce and simmer 10 minutes.  Let cool.

For the white layer:

1 Container 32oz. plain Greek yogurt

1 cup shredded mozzarella cheese

1 bunch of chopped fresh basil

– Mix all ingredients together and set aside.

For your Zoodle Layer:

3-4 Zucchini thinly sliced (I used a knife, but a mandolin would be perfect.)

Start with a Sauce layer, then add a layer of Zoodles followed by a white layer.  Repeat with Sauce, Zoodles and white.  Feel free to sprinkle a little Parmesan or additional cheese on top.  Cover with foil and stick in the fridge if you aren’t ready to eat it yet.

If you are…

Preheat oven to 400* Bake covered for 50 minutes, then uncovered for another 10 minutes.  Mine was pretty runny due to the moisture of the zucchini.  It didn’t bother us one bit- we just used a slotted spoon to serve.  I might try and salt the zucchini beforehand next time to release their moisture…who am I kidding?  I won’t do that – an extra step to this super easy dish? No thanks!

Enjoy!

-Blake

 

 

 

 

10 x 10 x 10 Full Body Workout

I hope everyone is having a great week! Now that Valentine’s Day is behind us, we have a few short weeks to relax and then Easter will be here before we know it! Ash Wednesday is coming up tomorrow and I’m thinking of giving up artificial sugar for lent.  I have found myself all too often snacking on the kids holiday candy and it needs to stop!

I’m also going to try my best to be a locavore.  (A locavoreper Wikipedia, is a person interested in eating food that is locally produced, not moved long distances to market. One common – but not universal – definition of “local” food is food grown within 100 miles of its point of purchase or consumption.) I don’t know if I can do the 100 miles… most of our valley berries come from Watsonville and that’s over 100 miles. So, I’m going to say within 200 miles and be good!

eat local

On to the workout that I did over the weekend –  IT. WAS. KILLER.  I was definitely getting a few looks from the guys at the gym since I was DRIPPING liquid awesome! Start your timer and go as hard as you can.  Take breaks as needed between rounds.  I used 15lb. dumbbells for the dead lifts and lunges and a 10lb. medicine ball for the squat jumps & wood choppers.

10x10x10

Let me know if you give it a try!

For all my Lent practicing readers, what are you doing to better yourself this Lenten season?

-Blake