WHAT THE HECK SHOULD I EAT?That is the very primary question functional medicine pro, Dr. Mark Hyman is trying to answer in the playful titles of his most recent books. Today the doctor’s cookbook, a follow up to his recent title on the topic, hits shelves and aims to help the dietarily-confused solve for what they should actually put on their plates.
Food: What the Heck Should I Cook?features over one hundred recipes for every kind of diet, from vegan toPegan,Paleo, gluten- and dairy-free.
This zucchini lasagna recipe is grain-free and incredibly filling; fully loaded with plants nutrients, fiber and protein. Learn to make this weeknight wonder, then discover more clean eating solutions fromthe new cookbook…
Zucchini noodles are an excellent replacement for lasagna noodles since they don’t have refined flour and gluten. With layers of tangy tomato-based turkey filling and nutrient-dense Swiss chard, this is a delicious yet ultra-healthy lasagna that is sure to please everyone. I love having the leftovers for lunch. It will keep covered in the fridge for up to three days.
For the zucchini noodles: 9 medium zucchini ½ tsp sea salt
For the chard: 2 Tbsp avocado oil 1 Tbsp plus 1 tsp pressed garlic 1 tsp sea salt 2 bunches Swiss or rainbow chard, deveined and cut into thin strips 1 Tbsp lemon juice
For the turkey filling: 1 ½ Tbsp avocado oil 2 tsp minced seeded jalapeno (optional) 2 tsp pressed garlic 2 tsp chili powder 1 tsp smoked paprika 1 tsp dried oregano 1 tsp onion powder 1 ½ pounds pasture-raised ground turkey 1 ½ cups no-sugar-added marinara sauce 1 cup fresh basil leaves, chopped 1 ¼ tsp sea salt 6 ounces goat’s milk Cheddar cheese, finely grated (about 1 ½ cups) 1 tsp freshly cracked black pepper
For the garnish: ¼ cup thinly sliced fresh basil
Directions:
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
For the zucchini noodles: Cut the ends off the zucchini and thinly slice into longitudinal strips, like lasagna noodles, about ¼-inch thick. Use a mandoline if you have one to ensure consistent thickness. You want 22 strips. Evenly arrange the strips on the two lined baking sheets, then sprinkle evenly with the salt. Bake for 5 minutes. Rotate the pans between the top and bottom oven racks and bake for another 5 minutes, until tender.
For the chard: Heat the avocado oil in a large saute pan over medium heat until shimmering. Add the garlic and salt and cook for 30 seconds, stirring well. Add the chard in batches, stirring well to spread the greens evenly around the pan. Once all the greens are wilted, after 2 to 3 minutes, reduce the heat to low and add the lemon juice. Transfer the chard to a colander to drain.
For the filling: Heat the avocado oil in a saute pan over medium-low heat. When the oil is warm, add the jalapeno, garlic, chili powder, paprika, oregano and onion powder. Saute this spice mixture for 2 minutes. Increase the heat to medium, add the turkey, and cook for 8 minutes, stirring constantly. Add the marinara sauce and basil and cook for 2 minutes. Add the salt, stir well and remove from the heat.
Assemble the lasagna by arranging a layer of zucchini strips on the bottom of an 8×8-inch baking dish, then cover with half the turkey filling. Add another layer of zucchini, followed by all the chard, then ½ cup of the Cheddar. Repeat with the zucchini, the remaining meat, and the remaining 1 cup Cheddar spread evenly over the top. Sprinkle with fresh cracked pepper.
Bake for 25 minutes, until the sauce is bubbly and the cheese is melted. Let cool for several minutes before cutting. Top with thinly sliced basil and enjoy!
Mix in chopped veggies to your cheese, sauces or meat layers for added flavor. Think spinach, kale, peppers, onions, eggplant, zucchini, I can go on and on!
Add some spice or herbs to try out different flavors. ...
I tested batches of zucchini in an oven set to 350° F and at 450°F. The zucchini cooked at the higher temperature was juicy, not watery, and sweet and nutty. Bonus points for the fact that they cooked faster too!
For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel. You want your veggies as dry as possible so you are not adding more moisture than necessary.
Lasagna should be cooked for at least 45 minutes in a hot oven at 350°F, though it really depends on the number of layers. To prevent an overcooked surface and an undercooked center, cover with aluminum foil halfway through the cooking process.
Italian zucchini is different from the regular green zucchini found in most US stores, in that the later is large, thick and has a uniform dark green color.
Its mild flavor works really well with the mozzarella. Tomato Sauce & Paste: An important component in lasagna. Choosing your favorite tomato sauce will guarantee that you'll love this recipe. A good tomato paste helps to thicken but also adds a sweet and savory umami flavor.
Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.
A common source of angst for lasagna makers is a soupy consistency, which is often the result of piling on a watery sauce that hasn't reduced enough. Whether you're making a tomato and meat sauce from scratch or using a jarred sauce, you can thicken it with cornstarch to prevent the problem of a soupy lasagna.
Cooking is what really makes zucchini release moisture. However, sometimes even uncooked zucchini can get a little limp after it's cut. In this case, to reduce excess moisture, simply pat the spiralized noodles dry with paper towels or a thin kitchen rag.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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