Paleasagna

I got this recipe from loriontherun.  It was pretty good...I had no idea how good it would turn out as I really like traditional Olive Garden style lasagna to be honest but this was good and healthy!  The hubby even gave it 8 out of 10 stars.

1 white onion, diced
1 pound of extra lean turkey, or ground sirloin
1 15oz can diced organic fire roasted tomatoes
3 tbsp organic tomato paste
3 tbsp Italian spice blend
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini and/or yellow squash, cut into medallion rounds (frozen ok)
1/2 cup raw goat cheese, shredded (If you don't like goat cheese use Mozzerella)
2 cups Greek yogurt
1 head broccoli, roughly chopped
1 egg

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.

In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.

Top the entire dish with more shredded goat cheese or mozzerella cheese, if desired.

 





Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.  Enjoy!