Hey guys! One of our top requests are for healthy recipes, so today we are making a low carb lasagna with zucchini woohoo! For the most part, my mom’s cooking is very authentic and southern haha- lots of butter, heavy whipping cream, etc… you know, the good stuff! However, this is one of my mom’s favorite recipes- the zucchini is so good and I promise you will not even miss the pasta!
Zucchini Lasagna with Spicy Turkey Meat Sauce
Ingredients:
- 4 large zucchini, sliced about 1/4 inch thick
- 1 tsp olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 green pepper, diced
- 1 lb extra lean ground turkey
- 14 oz can tomato sauce
- 14 oz can crushed tomatoes
- 2 tsp dried oregano
- handful of basil, finely chopped (about 1/4 cup)
- handful of parsley, finely chopped (about 1/4 cup)
- red pepper flakes, if desired
- salt and pepper, to taste
- 15 oz part skim ricotta
- 1 egg white
- 1/4 cup grated parmesan cheese
- 12 oz reduced fat shredded mozzarella cheese
Instructions:
- Preheat oven to 375 degrees
- Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt roast in oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
- While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet 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. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce really thickens up! Season with salt and pepper to taste. Remove from heat to cool
- 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.
- To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9×13 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. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 mins. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 generous servings.
I hope you guys enjoy this recipe- definitely very filling and will feed a larger crowd. We always love seeing your tags on IG- keep them coming 🙂 They make my mom’s day! Next week I think we will be sharing a yummy dessert!
