Tonight was kind of a dinner fail. I found a recipe for a low carb lasagna that uses zucchini and squash in place of noodles, and it also incorporates chopped broccoli, Greek yogurt, goat cheese, turkey. Y’know… some of my faves. It’s actually a paleo recipe if you want to get all technical.
It’s kind of a pain in the butt to make, too, which makes it worse that it didn’t work out so well. First you have to saute onion, turkey and garlic with tomatoes and tomato paste. Then you chop up a bunch of broccoli and mix it with the yogurt, goat cheese and an egg… and then you slice the zucchini and squash into little medallions. I found the world’s largest zucchini at Target and actually only ended up needing one.
You layer the zucchini/squash:
Then the tomato/turkey mixture (my counter is a messsss):
And then the yogurt/cheese, and repeat. I topped it all off with some shredded light mozzarella.
Baked for an hour:
Okay, so here’s the problem: The raw zucchini emits a LOT of water, so then you end up with this big soupy mess. You can kind of see the liquid pooled in that photo on the right side of the pan. It dilutes the flavor and just kind of grossed me out. I think this would be MUCH better if you sauteed the zucchini first… or possibly used baked eggplant slices instead. I wish that had occurred to me before I assembled that giant pan of lasagna. Also, next time I would season the turkey mixture more (it needed salt) and probably just use jarred pasta sauce instead of the diced tomatoes and tomato paste, since I’m not following the whole paleo thing.
Oh well. You win some, you lose some, right? It wasn’t terrible- just not very exciting. I did like that it incorporated so many veggies.
I’ve been trying to go to bed earlier but it just hasn’t been happening this week. Too much to do!