What I’m eating: “Paleo” Veggie Lasagna

Hey y’all!

Last week I decided that in order to save money (and calories), I should cook one large meal to eat on for a few days. I actually love doing this because (1) I love leftovers (2) it takes the guesswork out of dinner for the rest of the week (3) cuts down on the temptation of stopping for food somewhere else. I really hate the idea of fast food, so it makes my life a bit easier. It takes a little more willpower to turn down Chick-Fil-A when you know you have to go home and prepare a meal.

Sounds great, right? Right.

Then starts the game of trying to find something that will be nutritious, filling and great as a leftover. Anytime I’m looking to fit this criteria, I start with a tomato sauce base. I know you have to agree that spaghetti is one of those things that only gets better in the fridge! These days, anytime I’m looking for a recipe, I find my way to the “Food and Drink” page on Pinterest. Never lets me down. I came across this “Paleasagna” and knew that I couldn’t go wrong. While it is not COMPLETELY paleo, it is very close and therefore very healthy!

Nutritious: check!

Filling: check!

Delicious leftover: check!

I was so excited to try this. So, without anymore rambling, here we go…

VEGGIE LASAGNA (adapted from What Runs Lori)

  • 2 white or yellow onions, chopped how you prefer
  • 1 lb. of ground turkey
  • 2 15 oz. cans of diced tomatoes
  • 3 tbsp. tomato paste
  • 4 cloves of garlic, fresh
  • 2-3 zucchini, cut into medallions
  • 2-3 yellow squash, cut into medallions
  • 1 cup Italian cheese blend
  • 2 cups Greek Yogurt, plain
  • 1 head of broccoli, cut up
  • 1 egg
  • Italian spice blend, salt, pepper, red pepper flakes
  • Olive oil

In a large saute pan, heat about 1 tbsp of olive oil and add the onions. Cook until slightly translucent and add the turkey, diced tomatoes, tomato paste and garlic. Season to taste with S & P, red pepper flakes and Italian blend. Cook until turkey is completely cooked through.

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I cooked this for a while to get most of the liquid out and because I left the onions pretty large. I could have stopped at this point and just ate this mixture as a meal! It smelled SO good.

Cut up your zucchini, squash and broccoli.

In a separate bowl, mix broccoli, yogurt, egg and about 1/2 of the cheese.

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Heat oven to 375* and grease a 9×13 glass baking dish. Begin to layer the “lasagna” starting with the rounds of zucchini and squash, then the turkey tomato mix and finally the yogurt mix.

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I did 3 layers before running out of ingredients. How good does this look?

Top the entire thing with the rest of the cheese, about a 1/2 cup. (or however much you see fit)

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Throw this baby into the oven for about an hour and then, voila…

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Let this sit for about 10 minutes and then get ready for it to knock your socks off!

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Loaded with veggies and best of all, flavor!! I had it with a side of roasted sweet potatoes.

While I don’t know the exact nutritional values of this, I estimated it at about 1,500 calories for the ENTIRE DISH! Cut into 8 servings, that’s about 187 calories/serving. Dessert anyone?

Please let me know if anyone decides to make this recipe!

I hope you all have a great day,

K

Do you enjoy leftovers?

Can you eat the same meal a few days in a row?

I am a true creature of habit, so eating the same thing is comforting to me. I’ve eaten the same breakfast for about 6 months now and I still look forward to it every morning!

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