Paleasagna from What Runs Lori
- Number of Servings: 10
Ingredients
1 white onion, diced1 pound of extra lean turkey, or ground sirloin1 15oz can diced tomatoes, low sodium3 tbsp tomato paste3 tbsp Italian spice blend1 tsp salt1/2 tsp pepper2 cloves garlic, crushed1 pound of zucchini and/or yellow squash, cut into medallion rounds1/2 cup raw goat cheese, shredded (I used parmesan)2 cups Greek yogurt1 head broccoli, roughly chopped1 egg
Directions:
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, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
In a medium bowl, combine raw goat cheese (I used parmesan), Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.
Top the entire dish with more shredded goat cheese, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
Serving Size: About 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MRSBOBBIBJD.
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, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
In a medium bowl, combine raw goat cheese (I used parmesan), Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.
Top the entire dish with more shredded goat cheese, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
Serving Size: About 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MRSBOBBIBJD.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 5.1 g
- Cholesterol: 53.4 mg
- Sodium: 607.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.1 g
- Protein: 18.0 g
Member Reviews
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IMAYARNIE
I think this recipe is fabulous, just as it is. I do think next time I'll try it with turkey Italian sausage, but just with the ground turkey it was great. I used broccoli slaw rather than chopping up a head of broccoli. I think it would be good with edamame in it. I used Parmesan and Mozzarella - 11/11/13