Noodle Free Lasagna Recipe

Mama Murphy's Noodle Free Lasagna

 

 

 

I must say I don't give myself 100% credit for this since I did see a picture of a lasagna made with thinly sliced zucchini on Pinterest. I didn't however look at the recipe so I cannot give complete credit to that person either. :)

 

This recipe is a PERFECT way to sneak veggies into your kid's (or husband's) diet! This recipe is 75% veggies, 12.5% meat, and 12.5% cheese. I chose the healthier versions of both the meat and cheese and it was DELISH! My husband had seconds and the monkey at it ALL! Definitely going to be looking for more recipes with veggie substitutions. :)

 

Ingredients/ Shopping List

 

3 Zucchinis - (Could use Spaghetti Squash! Trying that next time) 

One small container of Part Skim Ricotta Cheese

Reduced Fat Parmesan Cheese

One Onion (white or sweet yellow)

Baby Portebella Mushrooms

Olive Oil

Turkey Sausage

One Large Can of Organic Crushed Tomatoes

Italian Seasoning

Minced Garlic

Any additional seasonings you think you'll need!

 

Supplies:

 

A large skillet

9x13 pan

Aluminum Foil

Cheese Grater

Large Bowl

Basic Kitchen Utensils

Stove & Oven

 

Directions:

 

1. Preheat Oven to 375.

 

2. Cut Turkey Sausage out of casings and cook on medium heat. Season if desired. While this is cooking wash and shred your zucchinis. Be CAREFUL! Cheese graters are sharp!

 

***TIP: Put the end of the grater in a large bowl so that while you shred you can deal with less of a mess ***

 

3. Continue monitoring the turkey sausage. Dice the mushrooms and onion. Use as much as you like!

 

4. Mix the entire container of Ricotta Cheese and a cup of Parmesan Cheese together. After it's thoroughly mixed add Italian seasoning :)

 

5. Allow the Turkey Sausage to cool in a bowl. Pour a tablespoon of olive oil in the pan and toss in the onions, mushrooms, and a large dollop of garlic. Saute until onions sweat.

 

6. Prepare the 9x13. Add a layer of shredded zucchini thick enough that you can't see the bottom of the pan. (I used a glass pan, I'm not sure if a metal one would need any additional prepping)

 

7. Next pour a third of the can of crushed tomatoes on top. Spread gently to cover zucchini and sprinkle with seasonings.

 

8. Add the cheese layer next. Don't use all of it since you'll be adding more layers. This is tough since it's hard to spread, just blot if you need to :)

 

9. Crumble half the meat onto the cheese layer, top the crumbled meat with half of the sauteed mushrooms, onions, and garlic.

 

10. Repeat steps 6-9. Save enough zucchini and tomatoes to LIGHTLY coat the top. To finish off I sprinkled Parmesan cheese (you could use mozzarella) and feta, also dusted it with more Italian seasoning. :)

 

Bake at 375 for 50 minutes covered, and ten uncovered to make the top crispy :)

 

ENJOY!

 

Please do not use this recipe as your own! :) If you make any variations let me know!

 

*** It was a little runny the first time around, but like most lasagna it was even more delicious the next day! ***

Back In Action

Today I finally feel... RELAXED.

The last couple weeks have been stressful, chaotic, and frustrating. But I think I can say I'm back to neutral. :)

I took a break from blogging, because every time I'd think about it I'd get frustrated and draw a blank on what to write. So, instead of being a bitter old coot I decided to let you guys only see the POSITIVES in my life.

I hate bringing others down, crushing any one's high on life.

You're welcome. ;)

With more calm, comes happiness!

This last week, June 3rd to be exact, I got my BMI and Body Fat % retested.

I was displeased, but glad that it changed. Progress is progress no matter how small!

Weight: 161 lbs. - down 4lbs

BMI: 26.4 - down 1 point

Body Fat: 26.3% - down 0.7%

I knew my eating habits were to blame. Period. The end.

In result, I got angry with myself and decided to put the fork down and get back to CLEAN eating.

I don't focus on calories. I focus now on the MAKE-UP of food. The Macros. Fats. Carbs. and Lean Protein. I want VERY little fats in my food, except the healthy fats like bananas and avocados. I don't eat bread with dinner, but rather rice or no carbs at all. Just meats and veggies and fruit!

I haven't starved myself and still find it EXTREMELY hard not to overeat...

Since Monday, five days of clean eating, no alcohol, no cheats, I am down to 158. 3lbs. Holy moly.

Now granted I'm not an expert. And this may not work for everyone, but this is working for ME. If at any point I feel bored or tired of this type of eating, I will change it. I am proud of myself for not having ice cream or a scoop of peanut butter and THAT IS WHY I DO IT.

To feel good about ME.

To feel spectacular in my own skin.

It's important. :)

My exercise has been relatively the same. But instead of cranking out a couple miles a day, I've slowed it down and started doing more HIIT (high intensity interval training) and walking uphill for 25 mins. Always wanting those #bunsofsteel. HA!

If you're not already, FOLLOW me on instagram. @margaretmurphy I post easy recipes, transformation pictures, workouts, and adorable pics of my offspring. Definitely a must have when I'm not posting on here! :)

Have a fun filled weekend!

 

Love Always,

 

Mama Murphy