It’s all about the Sauce!

Sometimes I’m in the mood for Italian, but I really struggle with eating noodles. Al that pasta can really weigh you down, so lately I’ve been exploring ways to satisfy that craving for Italian cuisine without throwing your healthy morals out the window. Here is a fun and relatively easy way to indulge your senses without indulging in calories.


1 yellow onion diced
1 tbs minced garlic
2 tbs olive oil
Ground turkey
1 can tomato paste
2 cans diced tomatoes
1/2 cup red wine
1/4 cup sun-dried tomatoes
1 tbs basil
1 tsp oregano
1 tsp garlic salt
1 tsp crushed red pepper
Salt and pepper to taste

1 egg-plant
1 zucchini
2 tbs olive oil

PREHEAT: Oven for 375F

The sauce:

After living in Italy I know it’s all about the sauce! And normally I would advocate for you to really make your own with no diced tomatoes or tomato past, but let’s be honest we don’t have time for that! Here a sauce that’s still homemade without being completely from scratch:

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Heat a large sauce pan with olive oil. Add onions and garlic.

Allow onions to become translucent.

Add defrosted ground turkey and brown the meat.

Add the wine an allow time to simmer. About 5 mins.

Stir in spices ( basil, oregano, garlic salt, crushed red peppers)


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Add both cans of diced tomatoes. Cover and let simmer about 10 minutes.

Slowly stir in the tomato paste allowing each spoonful to dissolve into your sauce before adding another. Cover and let simmer 5 minutes.

Add sun-dried tomatoes as salt and pepper to taste. Let simmer while you prep the veggies.


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For the veggies. I used eggplant and zucchini. But I think I’ve realized I don’t like eggplant a whole lot so you use whatever veggies you enjoy. I recommend zucchini and squashes.

Slice/dice you veggies in smaller/thinner chunks.

Heat a medium pan with olive oil. Using high heat.

Sear/ flash fry the veggies. (You want them to become golden brown on the outsides, but not completely cooked-no one likes soggy veggies)

Remove from pan.

Mix it together!

I layered my veggies and sauce, almost like lasagna, and recommended this technique.

In a baking dish later veggies and sauce in alternating layers.

Place your dish in your preheated oven and let cook for about 15 minutes. Until sauce starts to bubble.

OPTIONAL:  after 15 mins remove add cheese on top and place back in the oven for an extra 5 mins, or until the cheese is golden brown and melty!

Enjoy with a nice glass of red wine 🙂