Saturday $5 community workouts are back! We love opening our doors to people who just want to come hang and workout with us at Triumph Fitness. Saturday workouts are free for existing Triumph Fitness members but the more new faces we see- the merrier! So... existing members- bring those friends of yours! We would really love for you to come join us!
This Saturday, we had a packed house! Many new faces showed and powered through the workout alongside us. We could not have been more excited to see everyone PUSH themselves to the limit today.
Set your calendars for our next community workout next Saturday morning at 10am at Triumph Fitness. Come see what we are all about!
I grew up eating lasagna-- good hearty lasagna that my mom made anytime we requested it. It has always been one of my favorites but also one that I do not make often anymore because it is packed with noodles, cheese, sausage, etc... I found this recipe for Zucchini lasagna and decided to give it a try. I made a few modifications along the way in order to limit added fats and unnecessary ingredients while still keeping the recipe tasting wonderful! You have got to try this one out!
In a medium sauce pan, brown meat. When cooked, drain meat in colander to remove any extra fat. Add coconut oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. The sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel. I used a GREAT slicer that Mr. F found at Fred Meyer that made slicing the zucchini really EASY and FAST!
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix Parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the Parmesan cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.