Cheers from my kitchen to yours! Ingredient List:
3 large zucchini (cut into round slices with a mandolin)
2 cups of broccoli roughly chopped
1 eggs
8oz plain greek yogurt
4oz garlic and herb goat cheese
2 tbsp olive oil
1 cups of chopped red onion
4 cloves of garlic, minced
1 ½ pounds of ground turkey
2 cups of Tomato Basil Sauce (reserve ¼ cup and set aside)
2 tsp Italian seasonings
2 tsp dried oregano
1 tbsp dried basil
¼ cup of grated parmesan cheese
1 cup of shredded mozzarella cheeseInstructions to make the Broccoli Mixture:
Combine eggs, greek yogurt, and goat cheese in a medium size bowl and whisk until smooth
Add broccoli to the yogurt mixture until all incorporated
Set broccoli mixture aside, and let sit until you are ready to build your Paleosagna
Instructions to make the Meat Filling Mixture:
In a large skillet or dutch oven, heat olive oil on Medium High Heat
Add chopped onion to oil and let cook until soft, about 5 minutes
Add minced garlic and let sweat for 1-2 minutes
Add ground turkey and cook over medium high heat until meat turns white and is fully cooked
Add Tomato Basil Sauce and dried seasonings
Simmer meat sauce for 10-15 minutes
Preheat Oven to 350 and in an 8x8 pyrex build your Paleo-Lasagna as follows:
2tbsp. of sauce spread on the bottom of the glass pyrex
Line zucchini rounds in an 8x8 glass pyrex
Top zucchini rounds with ½ of the prepared meat sauce
Spoon all of the broccoli mixture on top of meat sauce
Add one more layer of zucchini rounds
Top with the remaining prepared meat sauce
Top with parmesan cheese
Top with mozzarella cheese
Bake on 350 for 30-45 minutes until lasagna is bubbly, and cheese is golden brown
Let sit for 5-10 minutes before serving
