Try this Paleosagna recipe, or contribute your own.
Suggest a better descriptionIn 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, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2182g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1223 | ||
Calories from Fat: 416 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.2g | 62 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 545.7mg | 168 % | |
Sodium 881mg | 30 % | |
Potassium 6015.9mg | 158 % | |
Total Carbohydrate 99.2g | 29 % | |
Dietary Fiber 29.7g | 119 % | |
Sugars, other 69.4g | ||
Protein 118.3g | 169 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1223
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