I saw this great recipe on a message board for Zucchini Lasagna & modified it a bit to make it fit exactly into our Lean and Green guidelines.
2 cup (360 grams) zucchini 4 green
2 c fresh spinach 4 green
2 c Homemade Tomato Sauce (recipe below) 4 green, 6 condiments
16 oz Ground Turkey (96% lean) 2 2/3 leaner
1 Eggs 1/3 lean
12 oz Cottage Cheese (1%) 1 leanest
8 oz Mozzarella (low fat) 2 lean
With a potato peeler, slice zucchini into thin ribbons for "noodles." Brown ground turkey and add sauce. Combine spinach, cottage cheese, and egg in bowl. Layer with turkey and sauce, cottage cheese mixture, and zucchini "noodles" repeat layers. Cook at 400 degrees for 30 minutes- enjoy your healthy "lasagna" with the whole family!
Entire recipe is (including the sauce recipe below):
6 lean, 12 green, 6 condiments
Each serving is:
1 lean, 2 green, 1 condiment - you can add a 1 cup side salad to make a full lean and green meal.
Homemade Tomato Sauce
5-6 tomatoes (360 grams) 4 green
1 TB garlic 3 condiments
1 tsp basil 1 condiment
1 tsp ground oregano 2 condiment
Add tomatoes to boiling water for 1 minutes. Remove skins and cores and place in a large pot. Boil gently for 5 minutes. At the end of the boiling period there will be quite a bit of liquid. Remove 1.5 cups of liquid for use as tomato juice. Add garlic & tomatoes and simmer uncovered for 45 minutes or until the sauce has thickened. Add the basil and oregano and simmer another 15 minutes or until the sauce has reached the desired consistency.
Yield: 2 cups sauce, 1.5 cups juice