I’m back. Here’s my usual breakfast:
My lunch is a little prettier:
Low sodium turkey breast on whole wheat with cucumbers, tomatoes, spinach, and swiss cheese.
But the real star of today was my zucchini lasagna for dinner:
Before work, I assembled this delectable creation, then the man popped it in the oven before I got home. Here’s how I did it:
First I cut up 5 large zucchini and 3 large yellow squash into my “noodles” like so:
Meanwhile, I had cooking a chopped onion with a pound of turkey breast, then added a couple of jars of spaghetti sauce. Then assembled like lasagna:
Second layer, add sauce and a little cheese of choice:
Third layer, yellow squash:
Fourth layer add fresh spinach:
Fifth layer, sauce and cheese. For the cheese, I mixed one egg with 4 ounces of grated parmesan and about a cup of Italian blend shredded cheese:
Sixth layer, zucchini again:
Last layer, sauce and cheese:
Baked at 350 for about 45 minutes and voila!
It did get a little watery from all the veggies, but I just poured it off. I thought maybe I should have cooked the squash and zucchini first, but it turned out awesome, the veggies still had a nice bite to them without getting mushy. I loved it. It would be great for the low carb crowd. Definitely a keeper! Hope you try it!