Paleasagna
Ingredients:
- 1 small white onion, diced
- 1 pound of extra lean turkey (or ground sirloin)
- 1 15oz can (petite) diced tomatoes, low sodium
- 3 tbsp tomato paste
- 3 tbsp Italian spice blend
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, crushed
- 1 pound of zucchini and/or yellow squash, cut into medallion rounds
- 1/2 cup raw goat cheese, shredded (we used Mozzarella)
- 2 cups Greek yogurt
- 1 head broccoli, roughly chopped
- 1 egg
Directions:
1. In a large skillet or sauce pan, heat 1
tablespoon of olive oil and add the diced onions. Sautee on medium-high
until softened, about 3-5 minutes. Add the ground turkey and cook thoroughly (baste out the fat). Add canned tomato
and tomato paste, spices, salt, pepper, and crushed garlic. Continue to
cook all ingredients until thoroughly combined and heated. Set aside when
done.
2. In a medium bowl, combine cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
3. Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish.
4. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
5. Layer half meat sauce and then layer half of cheese mixture.
6. Repeat layers (zucchini/squash, meat, and cheese).
7. We topped with an additional 1/2 C mozzarella cheese!
8. Bake uncovered for 45-60 minutes or until cheese is melted and browning.
*Next time I would use a smaller pan to have a thicker piece.
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