Welcome back to NewsWatch 12 for today's in the kitchen. We are joined by Rachel Andras, who is going to be teaching us a little bit about how to cook healthy in bulk. And this is something that I think is really important right now. As people try to lend a helping hand in the community for fire victims.
And I know that that is what you are doing today. Bringing a meal to a family nearby, right. Yes. Hi, we, um, yeah, we have some whose parents lost their home right directly across the street from their home. So they're hosting thing, other families, other people in their homes. And I just thought, gosh, why don't I take one thing off their plate and fix them dinner for tonight.
So I've decided to make zucchini lasagna, and, um, as a health coach and as, as a human and as a mom, a busy mom, trying to just kind of. Figure out this online Academy and yeah. Save our community. If I can, in my little way or have my part, um, you know, I just, I like to cook once and eat twice. So tonight I'm cooking for our friends and then I'm making a little extra for our family too.
As we keep moving forward in the day, nothing's better than lasagna. It's a comfort food, but there's some healthier ways to go about it. So zucchini, lasagna, um, let me tell you if your friends say. They don't care for zucchini. Don't even tell them what's in it. Just say it's lasagna because they'll never know.
Um, it's so delicious, but healthy. So, um, what I've done already this morning is I've made the sauce, which is ground Turkey burger. I made it in the Instapot. I've put some crushed tomatoes, garlic, a little bit of water after I drained off the fat from the, from the Turkey. And then, um, knowing I'm going to be.
Delivering lots of different meals. Um, this is a really great well vehicle. I've picked up a bunch of these the other day. And so I'm going to start by putting a layer of the sauce in this lasagna pan. I'm going to make the next layer, which is how does she's it's about a cup and a half of cottage cheese.
I've got quite a bit, I did power greens here that I've kind of, um, Chopped up a little bit and, and I'm gonna put two eggs and the recipe calls for one, but like I said, I'm making kind of one and a half of the recipe and I'm just going to mix this up. So. Typical lasagna. It comes with pasta. You either, you know, cook the pasta ahead of time or, um, you soak it, but it's, um, here, we're going to use the key.
It's just quality and nutrition, lower in carbs, but really healthy for you and just delicious. It's um, it's important to get your protein, your carbs, all your macronutrients in your body each day. Have you made lasagna before? Do you like eating those Anya? I do. So I was going to ask you, is that what you're doing right now?
So would that be a substitute for ricotta and a typical lasagna? Exactly. So I'm, yes. I'm using cottage cheese, which is a great source of protein and in place of the ricotta. Yes. So what I'm going to do next is going to take my sauce pan. I'm going to take a few of my. So Kimi slices. So I've taken up, cut these up already long ways.
And I know, um, it's was quite a summer for zucchini. Um, lots of zucchini around these days. So do people want to do these? Yeah. Um, so I would say, you know, I, I think something like this is really great. I would say that's, um, Quarter of an inch or a little less, that could work out really well. So then we're going to take our ricotta mix, right?
We're going to put that as our next layer. Okay. It really is delicious. And, um, and I've made it in the Instapot as well, where I start with the sauce and then I kind of tuck the layers in and I just leave it for the day. So you can put that in the crockpot as well. Right now I've got the rest of the oven preheated to 400.
And then after we get this all compiled together, we're going to cook it for about 30, 35 minutes. So for the sauce that you kind of make ahead of time, is that something that you use fresh tomatoes and kind of puree them, crush them up on your own? Or can people use a jarred sauce for that? Um, so I typically will take, uh, dice tomatoes, diced, organic tomatoes.
I can put them in the puree, you know, I can put 'em in the Ninja puree, 'em up, make more of a sauce that keeps all the sugars and other things out of it. Then I put some dry Bazell oregano, Italian blend, something like that in with it, some fresh garlic. And, um, here I've added. The, uh, I'm going to put another layer of a meat sauce here, but, um, I ended a little water because sometimes the meat sauce will dry out a little bit, you know?
And so, um, just with the amount that we use, you could use as a can of tomato sauce to, um, just watch the sugar and the salt levels with it. That's the tricky part. So that's why I like to make my, make my own. So here, I've got another layer of meat sauce here and I'm going to put. Another layer of zucchini down.
This is just shredded, low fat mozzarella. You could use just regular mozzarella too, but I'm just going to cover that up. I'd like to put a little fresh parsley and to Brown it a little bit. I will. Um, cause I like that kind of Browning on the top of the cheese, you know, bubbling over, I will put some harm Mishawn and Parmesans one of those hard cheeses that actually, um, adds a lot of salt to your dish too.
Um, but it is, um, but in a good way, because a little goes a long way and you can get a lot of great flavor. Um, And with, with the Parmesan. So let me show you when I, when I have here, I've got a huge meal, hopefully for, um, that's gonna feed everyone. I mean, just looking at it right now. I would probably dive in with a fork just as is, but how long do you cook it for now?
What temperature do you cook? It? Great. So you want to put your oven to 400 and you want to cook it till about, for about 30, 35 minutes, depending on your oven. Just keep checking it. I, um, you can take a fork and just like test those. Akini make sure it's cooked all the way through. Um, and then of course I like having a bubble in, on the sides as well, but, um, but here you go.
You've got this to go. How long will that stay? Good for how long can somebody keep it in the fridge? Oh, goodness. So it, well, I would say for a few days, maybe three or four days, um, you know, I can give it to them today and they may choose to cook it tomorrow or I'm going to take it cook actually just cause that's one again, one last thing, and then they can eat off of it for a few days after that.
Um, that's what I did. It's a great, it's wonderful leftover. Well, it's a really good recipe. It looks delicious. And especially for people that are in need right now in our community, a great way to give them a meal, kind of provide for them in their family, but also keep them eating on the healthier side in the meantime.
So thank you Rachel, for sharing this recipe with us, it looks delicious. Thank you. Thanks for having me have a great day. We'll see you soon. Thanks.