Paleasagna

LOVE THIS.

•    1 white onion, diced
•    1 pound of extra lean turkey, or ground sirloin 
•    1 15oz can diced tomatoes, low sodium
•    3 tbsp tomato paste
•    3 tbsp Italian spice blend
•    1 tsp salt
•    1/2 tsp pepper
•    2 cloves garlic, crushed
•    1 pound of zucchini and/or yellow squash, cut into medallion rounds
•    1/2 cup raw goat cheese, shredded
•    2 cups Greek yogurt
•    1 head broccoli, roughly chopped
•    1 egg

Directions:

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Saute 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, 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.

You can use any ingredients with this dish, as no matter what veggies you put in place, it’ll be good. Thinly sliced eggplant would be delicious. I will need to make this again with a new mix of veggies.