Guilt Free: Low Carb Turkey and Zucchini Lasagna


I absolutely love lasagna, and eating one serving is just impossible for me. The cheesy, gooey mozzarella, tangy tomato sauce and creamy ricotta filling is irresistible! But my waistline doesn’t love it as much as my tastebuds! So I tested out a low carb version using ground turkey and zucchini in place of the lasagna noodles. The result was guiltless perfection!
Low Carb Turkey and Zucchini Lasagna
For the sauce:
1 tbsp olive oil
1 26 oz jar of your favorite marinara sauce
1 lb ground dark meat turkey
1 tsp fennel seeds
1 tbsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1/2 cup water
For the filling:
10 oz frozen spinach, thawed and drained really well
1 cup of shredded mozzarella (plus more for the top of the lasagna)
1/2 cup grated parmesan
1 16 oz container low fat ricotta cheese
1 tbsp garlic powder
1 tbsp chopped fresh parsley
2 zucchinis, cut 1/4 inch thin using a mandolin
Brown the turkey in a pan with the oil, breaking apart the meat into tiny pieces. Add the marinara sauce and the herbs and spices. Allow to simmer while you assemble the other ingredients. Slice the zucchini on a mandolin (watch your fingers! I got a good slice on my finger when filming this recipe!!) In a separate bowl, mix together the filling ingredients and stir to combine well. To assemble the lasagna, always begin with a thin layer of sauce on the bottom of your baking dish, which prevents the ‘noodles’ from sticking. Then place an overlapping layer of zucchini slices in the baking dish. Scoop out some of the ricotta filling evenly, followed by the sauce. Continue layering until all the zucchini, meat sauce and ricotta filling are used up. Sprinkle generously with mozzarella on top. Bake, covered, at 350 for 40 minutes. Uncover, crank up the heat to 375 and cook for another 10 minutes, or until the cheese is bubbly.  Allow to rest for several minutes before serving.

You Might Also Enjoy