Love Lasagna? Our Team Athlete and Fit Chef Kendall Lou Schmidt- Fitness Model, Personal Trainer has the answer for you! INGREDIENTS: - 1 lb 99% Lean Ground Turkey - 2-5 Zucchini (depending on size) - 1 White Onion - diced - 1 small Eggplant - 1 Green Bell Pepper - diced - 16oz Baby Spinach - 16oz Mushrooms - sliced - 15oz can of Tomato Sauce - 12oz can of Tomato Paste - 2 Eggwhites - 15oz Fat Free Ricotta Cheese - 8oz Fat Free Mozzarella Cheese - shredded - 1 1/2 tablespoon Salt - 1 1/2 tablespoon Pepper - 2 tablespoons Basil - 1 tablespoon Oregano -2 tablespoon Parsley - 1/4 cup Nutritional Yeast - 2 tablespoons Minced Garlic DIRECTIONS: 1. Gather are prepare your ingredients. 2. To prepare the zucchini, slice lengthwise in long thin slices. The easiest way to do this is using a Mandoline Slicer. If you dont have one you can also use a grater with a slicing blade or a knife. Lightly salt the zucchini slices and place it in a large microwavable bowl. Cover it with plastic wrap, poking one small slit in the cover, and microwave for 6 to 8 minutes. This will steam the zucchini. There is no need to add water before microwaving. After steaming, place the zucchini in a strainer to drain any liquid. Drier is better. 3. Prepare the eggplant using the same process as the zucchini. 4. In a large pot prepare the meat sauce. Start by placing the ground turkey, pepper, and remaining salt in to the pot. Cooking over medium heat, brown the turkey for about 5 minutes. Then add the minced garlic, green bell pepper and onion allowing them to saute for 5 more minutes. At this point the meat should be completely cooked. Add the tomato sauce, tomato paste, basil, and oregano. Mix well. Once the sauce comes to a boil, reduce the heat and allow it to simmer for 20 minutes. 5. In a separate boil mix the ricotta, egg whites, and parsley until well blended. 6. Lightly grease a 9x13in pan. Line up your ingredients and get ready to assemble your lasagna! I layered my lasagna in the following order form bottom to top: 1/3 the meat sauce, 1 layer zucchini slices, 1/2 the ricotta mixture, 1 layer eggplant slices, 1/3 the meat sauce, all the spinach, 1 layer zucchini slices, the remaining ricotta mixture, 1 layer eggplant slices, all the mushrooms, the remaining meat sauce, 1/2 the mozzarella, 1 final layer of zucchini, the remaining mozzarella and nutritional yeast sprinkled on top. 7. Cover with aluminum foil and bake at 350 degrees for 45 minutes, Remove the foil and cook for an additional 15 minutes. Allow it to sit for at least 10 minutes before serving. I always seem to stuff my pan past the brim, so I recommend placing the pan on a baking sheet while it cooks to reduce the mess. 8. Once the lasagna has cooled, slice into 18 squares (3 long by 6 wide) or for bigger serving slice into 9 squares (3 long by 3 wide). Serve and enjoy!! For more recipes, check out KendallLouSchmidt
Posted on: Thu, 19 Jun 2014 20:28:51 +0000
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