Low-Carb Zucchini Lasagna
Servings Prep Time
8servings 30minutes
Cook Time
45minutes
Servings Prep Time
8servings 30minutes
Cook Time
45minutes
Ingredients
  • 3-4medium zucchini, sliced lengthwise(1/8-1/4 inch thick)
  • 1teaspoon olive oil
  • 1 – 1 1/2pounds lean ground turkey
  • 1small yellow onion, diced
  • 1tablespoon minced garlic
  • 124 ounce jar pasta sauce(I like the Newman’s brand)
  • 114.5 ounce can low sodium diced tomatoes
  • 1tablespoon Italian Seasoning
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • salt, to taste
  • pepper, to taste
  • 132 ounce container ricotta cheese
  • 8ounces shredded mozzarella
  • 1/2cup Parmesan cheese
  • 3 egg whites
  • 3-4handfuls fresh spinach
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a large 9×13 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.
  5. 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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