Tuesday, May 24, 2016

Sweet Potato Lasagna

     Would you believe me if I told you that this was the best Lasagna I have EVER eaten!?  No!? ...weeellll, it's pretty darn close!  Gluten free, health filled and flavor that is out of this world.  Each of these 12 hearty pieces are only 173 calories, 13g net carbs and 16g protein.  I beg you to try this out the next time you get a hankering for Italian, you will not be disappointed!  I make no apologies for the long list of ingredients, my philosophy is the more the merrier...and this girl does what it takes to get the job done right! (and if you are a big whiner, just make the meat sauce a day ahead,... divide and conquer).  It's a winner all the way around  ;)

Ingredients for 12 hearty pieces~
1 pound Sweet Potatoes, thinly sliced
1 Tablespoons Nutiva Red Palm Oil
Dash Onion POWDER
Dash Garlic POWDER
1 Tablespoon Nutiva Buttery Coconut Oil
1 yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne
8oz sliced fresh Mushrooms
1 pound ground 99% Lean Turkey
Dash Italian Seasoning
14oz Garlic&Basil Pasta Sauce
2 cans drained 14.5oz Petite Diced Tomatoes
2 large Eggs
1/2 cup low fat Cottage Cheese
1 cup Baby Spinach Leaves
1/3 cup shredded Parmesan
1/2 cup shredded Mozzarella
Cilantro for garnish as desired
Diced Red Bell Pepper for garnish as desired

     Add melted Red Palm Oil and sliced Sweet Potato to gallon zip lock bag and mix til potatoes entirely coated, lay in single layer on foil lined cookie sheet (may take 2 cookie sheets), sprinkle with Onion and Garlic powder and bake at 450 for 10 minutes, then remove and flip over and bake another 10 minutes.  Meanwhile, heat Buttery Coconut Oil in skillet with diced Onion, Garlic and Cayenne til golden brown, then add sliced Mushrooms til cooked thru, then add ground Turkey and brown (this Turkey is so lean, there will be no fat to drain).  Lastly, stir in Italian Seasonings, Pasta Sauce and drained Tomatoes, set aside (if time is an issue, cook the meat sauce a day ahead).  In separate bowl, stir together Eggs and Cottage Cheese.  Spray 9X13 with Pam or line with Parchment Paper, line bottom layer with half of the roasted Sweet Potato slices, add half of meat mixture, half of Cottage Cheese mixture, 1/2 Spinach Leaves, and 1/2 Parmesan, repeat all the layers and then top with Mozzarella, cover with aluminum foil and bake at 375 for 45 minutes.  Remove, garnish with Cilantro and diced fresh Red Bell Pepper.  Enjoy  :)

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