Like pasta? Like lasagna? Good. Here is a high protein, high fiber recipe that won’t crush your diet, is gluten free, and will really get your glycogen stores back in check on a reefed day. We used low fat mozzarella cheese and low sodium organic tomato sauce for this to make it as clean as possible. After you cook it, you can serve it right away or freeze it for another day and it will be just as good.
What you will need:
2 large zucchini
1 lb. ground turkey
1.5 tsp ground black pepper
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 jar tomato sauce
1 tbsp chopped oregano
1 (15 oz.) container of low-fat cottage cheese
16 oz. shred mozzarella cheese
1 lb. black bean pasta (found at Costco…it’s amazing)
1. Preheat Oven to 325 degrees. Grease a deep 9 x 13 in. baking pan.
2. Slice zucchini lengthwise into very thin slices and chop peppers into small chunks. Sprinkle slices lightly with salt; cook in oven for 15 min. then set on paper towels to absorb water from vegetables.
3. Bring water to a boil and cook the black bean pasta according to directions on the box. When finished, pour into a strainer.
4. To prepare meat save, cook and stir ground turkey and black pepper in a large skillet over medium heat for 5 min. Cook and stir until meat is no longer pink. Stir in tomato save, basil, and oregano, add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for 20 min, stirring frequently.
5. To assemble lasagna, spread ½ of meat sauce into the bottom of prepared pan. Then layer ½ of the black bean pasta, ½ the zucchini slices and pepper chunks, ½ the cottage cheese, then ½ the mozzarella cheese.
6. Repeat by layering the remaining meat sauce, black bean pasta, zucchini slices, pepper chunks, cottage cheese, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
7. Bake for 1 hour. Remove foil; raise oven temperature to 350 degrees and bake an additional 15 min. Let it stand for 5 minutes before serving.
Thanks to Chef Janine for this recipe. If it were up to me it would be chicken and vegetables all day, every day.
Please visit www.duffycounseling.com/the-movement to purchase your t-shirts if you so desire. ALL proceeds go to the oncology department at Virginia Hospital Center.