A few weeks ago, I was sorting through my spring and summer clothes,
trying to decide what to keep and what to
get rid of.
As I tried a few things on, it suddenly occurred to me
that they were all just a wee bit
tighter than they had been last year.
There was no denying it any longer.
It was right there-looking back at me in the mirror.
I had definitely
put on a few extra pounds over the winter.
Okay…maybe more than a few.
Regardless-it was time to do something about it.
But the thought of going on a diet and counting every calorie
just made me even more depressed.
Thankfully, after talking to my cousin, who is a coach for Beachbody, better known as the 21 day
diet fix, I didn’t have to. (Disclaimer-this is NOT a sponsored post. All
views and opinions are my own.)
I won’t go into all the details of the plan, but I will tell you that
I was OVER THE MOON happy when I started it-and realized
I could eat comfort foods, like this YUMMY lasagna, and still
Of course, I’m not the only one in our household.
There is hubby. Who, may or may not have gained
a few extra pounds this winter too.
But the very word DIET-makes him cringe-and if he’d known
this lasagna was actually ‘healthy’, he never would have eaten it.
So…I didn’t tell him.
I just let him think I was ‘cheating’ for one day.
But I won’t deny I was a little nervous after he took the first
bite. Like the saying goes…”The proof is in the pudding.”
Or, in this case, lasagna.
Hubby is not shy about vocalizing his opinion-
especially when it comes to his stomach.
And when it comes to lasagna-let’s just say he’s
been quite satisfied with my ‘non’ healthy version.
So what did he think of my turkey lasagna?
“You can definitely make this again!”
His words, not mine.
But I will.
I most certainly will.
Here’s the recipe!
1 lb ground turkey
1 box of whole wheat lasagna noodles (prepared)
1 small yellow onion (diced)
3 cloves of garlic (minced)
1 8 oz. can of tomato sauce (I use the no-salt added tomato sauce)
1 6 oz can tomato paste
1 14.5 oz can diced tomatoes
1 cup water
2 Tablespoons extra virgin olive oil
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh parsley (divided)
1/4 cup fresh basil leaves
2 Tablespoons fresh oregano (or 2 teaspoons dry)
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 15 oz container low fat ricotta cheese
1/2 cup Parmesan cheese
1 large egg
2 cups mozzarella cheese
Directions: Preheat oven to 400. Heat the olive oil in a large fry pan. Add onions, and cook until translucent. Add garlic and cook for 1 minute. Add the turkey, and cook until no longer pink. Drain off any excess grease and return to heat. Add tomato sauce, paste, diced tomatoes, water, Worcestershire sauce, 2 tablespoons of the parsley, basil, oregano, salt and pepper. Simmer, uncovered on medium heat for 20 minutes. Meanwhile-combine ricotta cheese, egg, 2 tablespoons parsley, and Parmesan cheese in a large mixing bowl. Set aside. Layer meat sauce, noodles, and cheese mixture into the bottom of a 9×13 pan. Top with mozzarella. Bake for 30 minutes, or until the sauce is bubbling. Let sit for 5 minutes before serving.
Blessings and hugs,
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