Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

from ambitiouskitchen.com
90 min
8 servings

A healthy, low carb zucchini lasagna with layers of cheese, fresh herbs and a  flavorful turkey meat sauce. This easy, no-noodle zucchini lasagna recipe is packed with veggies & protein and isn't watery like some zucchini recipes. It's guaranteed to be your new favorite freezer-friendly, lightened up comfort food!

Ingredients

  • Nonstick cooking spray
  • 4 large zucchini, sliced about 1/4 inch thick
  • For the sauce:
  • 1/2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 pound lean ground turkey
  • 1 - 14 oz can tomato sauce
  • 1 - 14 oz can crushed tomatoes
  • 4 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • handful of basil, finely chopped (about 1/4 cup)
  • handful of parsley, finely chopped (about 1/4 cup)
  • 1/2 teaspoon red cayenne pepper, if desired
  • red pepper flakes, if desired
  • 1/2 teaspoon salt
  • Lots of freshly ground black pepper
  • For the ricotta cheese mixture:
  • 15 oz part skim ricotta (or use whole milk)
  • 1 egg white (or use whole egg)
  • 1/4 cup grated Parmesan cheese
  • salt and pepper
  • 12 ounces shredded mozzarella cheese (or about 1 1/2 cups)

Directions

  1. 1

    Preheat oven to 375 degrees F. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.

  2. 2

    While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large pot over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn it.

  3. 3

    Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon or two of tomato paste.) Season with salt and pepper to taste. Remove from heat to cool.

  4. 4

    In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.

  5. 5

    To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on.

  6. 6

    Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min.

  7. 7

    Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.