I’m a true believer that healthy, delicious food has the ability to cure any bad mood. During a particularly emotional week, I made this noodle free healthy zucchini lasagna. And although it took a while to make, and for some ungodly reason I decided to start making it at 10 p.m. on a week night, it was so soooo worth it. But if I had a do-over, I’d make this when I had more time.
The title comes from my new found appreciation of the females in my life. I always thought I didn’t “get along with girls,” but boy was I just being ignorant. Ladies, men are pigs (well some of them) so we must stick together. There’s nothing more comforting than a glass of wine with a girlfriend, a midnight talk with a sister or mom, or a good laugh with female coworkers. If we’re ever going to make it to the top where we belong, we need to stand by each other and stop judging one another. We’ve been fighting a battle against society for a while now, why would we want to fight one against ourselves?
I, for one, have the best mom, step mom, sisters, aunts, friends and cousins a girl could ask for. Go ahead, try to prove yours are better. You can’t. So make this healthy lasagna recipe (it’s really stinkin’ good), invite the girls over, crack a bottle of vino or three, and challenge yourself to talk about nothing but positive things. I dare you.
Okay enough with the mumbo jumbo.
ABOUT THIS BEST EVER LASAGNA RECIPE…
I’m a fortunate enough soul to have a Whole Foods a mile away from my house, so I walk there at night sometimes for exercise (cough cough to buy treats). I made this with organic zucchini and cheese, and the meat came from a butcher near my work. The ground turkey meat was so lean, there was zero fat to drain!
This is a low carb lasagna recipe without noodles, so I believe it’s completely gluten-free, but what do I know about that. If you’re on the paleo diet, just omit the cheese. But, in my opinion, that’s the best part.
No Noodle Zucchini Lasagna
What you need:
1 pound ground white meat turkey
3 cloves garlic, minced
1/2 onion, chopped
1 tsp olive oil
Salt and pepper
1 can crushed tomatoes
2 tbsp fresh chopped basil (from your basil plant)
3 medium zucchini, sliced 1/8″ thick with a mandolin
15 oz part skim ricotta cheese
16 oz part skim shredded mozzarella
1/4 cup parmesan cheese
What you do:
1. Brown your meat in a skillet and drain the fat, remove from pan. Saute onion and garlic in olive oil for about 2 minutes.
2. Return meat to pan and add tomatoes, salt and pepper. Simmer that for at least 30 minutes covered, add fresh basil before using. The sauce should be super thick.
3. Slice the zucchini, lay on a paper towel and sprinkle each side with salt. Wait 10 minutes and blot the moisture with paper towel.
4. Grill or saute the zucchini about 1 minute on each side. Blot the moisture again. (I skipped this step)
5. Mix ricotta, parmesan, and egg in a medium bowl.
6. Assemble: layer of sauce, zucchini, cheese mixture, mozzarella cheese, repeat. End with sauce then mozzarella.
7. Bake covered for 45 minutes, uncovered for 15 minutes.
NOTE: Don’t skip the dry-zucchini-off step. It holds a lot of moisture, and if you don’t salt and dry the zucchini, you’re going to have a soupy ‘sagna.