Disclaimer: I have collaborated with Aldi for my segment. This recipe and all opinions are my own!
Last Friday, I made an appearance on the Fox17 Morning Mix here in Grand Rapids to make this tasty dish for #NationalLasagnaDay. This dish is SO simple and super delish…a great way to use up summer garden produce!
Most people with gardens have this beautiful bounty popping up right now. Tomatoes, zucchini, peppers, basil, etc. MY garden? So.Dead. Well not completely dead, but 90% brown. In my defense, there is a ton of clay in our soil which doesn’t allow plants to grow. I used SO much store bought soil this year and everything still wilted after I planted it.
Luckily, Aldi has us covered–they offer rock bottom prices on local produce! I can pick up Michigan grown items on my way home from the gym for dinner. You can save up to 50% by shopping there. Not only do they have great produce deals, they have SO many different options for shoppers. I personally love the Fit & Active line, products with lower sodium, calories and fat. There’s also SimplyNature (organic) and liveGfree, the newer gluten free line.
The Never Any! line is newer to my store–this chicken sausage called my name. This line of fresh meat never contains antibiotics, added hormones or animal by-products. Perfect!
When Fox17 reached out for a #NationalLasagnaDay recipe, I wanted to try something new! Since it’s summer, I thought a lightened up lasagna would be perfect. Zucchini boats are popping up everywhere right now, why not stuff them with lasagna?!
To make scooping easier, I use a melon baller. The same technique can be used with a teaspoon or just a plain old spoon. Once you get the hang of it, it’s super easy! Just don’t rush at first. If zucchini isn’t your thing, try pepper halves!
Step One: Steam a bag of spinach. At Aldi, I always grab 2-3 bags of the Little Salad Bar spinach for smoothies and to steam. Shown above is one WHOLE bag steamed…it really shrinks up! You can also use the steamed spinach in eggs or other sauces, just store in the fridge!
Now it’s time to stuff the boats! Feel free to watch the video for more step-by-step info!
- 1 package (4 links) Kirkwood Never Any! Tomato Basil Chicken Sausage
- 1 package Little Salad Bar fresh spinach
- 5 medium (or 4 large) zucchini
- 1 (15 oz) container part skim ricotta cheese
- 2 ounces Fit & Active light cream cheese
- 1/4 cup Priano Parmesan Cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1/4 cup red bell pepper , chopped
- 1/2 cup Simply Nature marinara sauce
- 1/2 cup Fit & Active mozzarella cheese (divided)
Preheat oven to 400º.
Heat water to boil in a small saucepan. Add entire bag of spinach into water. Allow to cook for 3 minutes.
Drain and then place in a clean kitchen towel. Squeeze out all water. Allow to cool.
Cut zucchini in half. Using a melon baller, scoop out the seeded area of the vegetable, leaving enough space to fill with ingredients.
In a bowl, mash cream cheese, ricotta, Parmesan and Italian seasoning with a fork, until combined.
Add red peppers, 1/2 cup steamed spinach (chopped) and egg. Mix.
Spray a 9x13 pan with cooking spray. Then sprinkle enough marinara to cover the bottom of the pan.
Add zucchini boats. Season with pepper.
Fill with cooked chicken sausage. The amount varies by the size of the zucchini, but about 2 tablespoons or so. just enough to cover the bottom.
Top with ricotta cheese mixture. Now sprinkle with mozzarella cheese.
Spoon on a drizzle of marinara sauce, then add more mozzarella cheese.
Bake for 20 minutes, until golden brown.
What’s your favorite item from Aldi?