Low-Carb Zucchini Lasagna
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| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 3-4 medium zucchini, sliced lengthwise (1/8-1/4 inch thick)
- 1 teaspoon olive oil
- 1 - 1 1/2 pounds lean ground turkey
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- 1 24 ounce jar pasta sauce (I like the Newman's brand)
- 1 14.5 ounce can low sodium diced tomatoes
- 1 tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, to taste
- pepper, to taste
- 1 32 ounce container ricotta cheese
- 8 ounces shredded mozzarella
- 1/2 cup Parmesan cheese
- 3 egg whites
- 3-4 handfuls fresh spinach
Ingredients
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Instructions
- Preheat oven to 375 degrees. Allow the zucchini to "sweat" by placing in a collander. Generously coat zucchini with salt and let sit for 30 minutes. Do NOT skip this step. Rinse zucchini with cold water. Dry between paper towel and lightly press to release excess water.
- Heat olive oil in a large skillet over medium heat. Add in ground turkey, onion and garlic, stirring occasionally. Cook until no longer pink. Add in pasta sauce and diced tomatoes, Italian seasoning, garlic powder, onion powder, and salt/pepper. Remove from heat to cool.
- In a medium mixing bowl, add ricotta, half of the mozzarella, parmesan, and egg whites. Stir to combine. Fold in spinach and add salt and pepper as necessary.
- In a large 9x13 baking dish start layering. Start with meat sauce on the bottom, followed by zucchini slices, and then the ricotta mixture. Repeat until pan is full, ending with the meat sauce on top. This should make approximately 2-3 layers.
- Top the lasagna with remaining shredded mozzarella. Sprinkle with additional Italian seasoning if desired. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes uncovered.
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