Trying to get in more vegetables in the new year? By making substitutions such as using summer squash and zucchini in place of noodles you can add more veggies, stay on track for your nutrition goals, and feel great eating your meal! Here is a tasty recipe to try out this substitution.
2 summer squash
1 small container of light ricotta cheese
2 cups Italian shredded cheese
1 yellow onion
1 lb ground beef or meat of your choice
1 egg fresh basil
1 cup spaghetti sauce
Olive Oil (for sauteing onion and garlic)
Fresh vegetables of your choice (mushrooms, spinach, cherry tomatoes, green pepper...)
Wash and dry the squash and zucchini and cut the ends off of each. Slice the squash and zucchini length-wise in thin 1/8 to 1/4" pieces. Place the cut up pieces on paper towels and sprinkle with salt and let sit for 10 minutes.
While the squash and zucchini are sitting, begin cutting up the onion. Place the onion and garlic in a pan with a little olive oil to saute. When done set aside.
Brown the meat in a separate pan and when done drain the excess fat and set aside.
While the onions, garlic, and meat are cooking you can take the time to cut up any of the fresh vegetables you want to add to your lasagna and place them in separate dishes.
When all of the ingredients are cooked and cut, put the ricotta cheese in a bowl and beat an egg and as much basil as you would like in with the ricotta cheese.
Don't forget about the zucchini and squash! Make sure to dab them with another paper towel to get the excess moisture that the salt is bringing out of them.
Get a 9x13 pan and put a small amount of the spaghetti sauce on the bottom. Start to put a layer of zucchini and squash down like you would with lasagna noodles. Here is where you can get creative...layer you meat, fresh vegetables, and ricotta cheese mixture over the "noodles" and do it all over again until all the ingredients are gone.
Make sure the top layer of your lasagna is the squash and zucchini. Grab the Italian shredded cheese and put all over the top of lasagna and top with tin foil.
Bake the lasagna for 45-50 minutes at 425.
(makes 8 servings) 248 calories, 14g fat, 7g carbs, 24g protein