Zucchini Lasagna
Cut out the carbs with this delicious dinner that will feed your hungry crowd! Thin slices of zucchini layered with a hearty meat sauce and 3 different cheeses! Perfect for those looking to cut carbs but love pasta dishes.
Directions
1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. Using a mandolin slicer, a y-peeler or a sharp knife, cut zucchini into wide strips about 1/8” thick.
3. Salt your zucchini and let it sit for 15 minutes on a parchment paper lined baking sheet. The salt will draw the water out of the zucchini.
4. Blot it dry with a paper towel and place in the oven for 10 minutes. Baking the zucchini before making the lasagna ensures that the zucchini will not be as soggy.
5. Set zucchini noodles aside to cool.
6.
Heat a large skillet over medium-high heat. Add olive oil, ground turkey, onion and bell pepper.
7. Cook for 5 to 6 minutes until turkey is lightly browned and veggies are soft.
8. Reduce heat to medium and add the garlic. Sauté for another minute until fragrant.
9. Stir in marinara sauce and the fresh basil.
10. Bring to a slow boil and let simmer for 2 minutes.
Remove from heat and set aside.
11. In a large bowl, stir together the ricotta, egg, parmesan and parsley.
12. To assemble lasagna, grease a 9x13 pan with olive oil.
13. Layer half the zucchini, half ricotta cheese mixture, half the meat marinara, and half the mozzarella. Repeat layers.
14. Finish with 6-8 slices of zucchini on top and sprinkle remaining 1/4 cup parmesan and black pepper on top.
15. Bake at 350 degrees for 30 minutes.
16. Remove from oven and let cool for 5 minutes before serving. Sprinkle with extra parsley.
Zucchini Lasagna
Ingredients:
- 4 medium zucchinis, cut into wide strips
- 1 teaspoon salt
- 1-pound ground turkey
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2 cups marinara sauce
- 2 tablespoons fresh basil
- 16 ounces ricotta cheese
- 1 large egg
- 3/4 cup Parmesan cheese, finely shredded (reserve 1/4 cup for topping)
- 1 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (plus extra for topping)
- 3 cups mozzarella cheese, shredded
Instructions:
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using a mandolin slicer, a y-peeler or a sharp knife, cut zucchini into wide strips about 1/8” thick.
- Salt your zucchini and let it sit for 15 minutes on a parchment paper lined baking sheet. The salt will draw the water out of the zucchini.
- Blot it dry with a paper towel and place in the oven for 10 minutes. Baking the zucchini before making the lasagna ensures that the zucchini will not be as soggy.
- Set zucchini noodles aside to cool.
- Heat a large skillet over medium-high heat. Add olive oil, ground turkey, onion and bell pepper.
- Cook for 5 to 6 minutes until turkey is lightly browned and veggies are soft.
- Reduce heat to medium and add the garlic. Sauté for another minute until fragrant.
- Stir in marinara sauce and the fresh basil.
- Bring to a slow boil and let simmer for 2 minutes. Remove from heat and set aside.
- In a large bowl, stir together the ricotta, egg, parmesan and parsley.
- To assemble lasagna, grease a 9x13 pan with olive oil.
- Layer half the zucchini, half ricotta cheese mixture, half the meat marinara, and half the mozzarella. Repeat layers.
- Finish with 6-8 slices of zucchini on top and sprinkle remaining 1/4 cup parmesan and black pepper on top.
- Bake at 350 degrees for 30 minutes.
- Remove from oven and let cool for 5 minutes before serving. Sprinkle with extra parsley.
Notes:
Calories
652.90Fat (grams)
42.51Sat. Fat (grams)
17.67Carbs (grams)
20.93Fiber (grams)
3.68Net carbs
17.25Sugar (grams)
9.03Protein (grams)
48.07Sodium (milligrams)
1119.06Cholesterol (grams)
191.32