Low Carb Zucchini Noodle Lasagna

This recipe provides a low-carb alternative to traditional lasagna using thinly sliced zucchini instead of pasta. It combines a rich turkey meat sauce with a creamy ricotta mixture for a satisfying, lighter comfort food experience.

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Prep Time 20

Cook Time 45

Uncovered Baking Time 15

Total Time 1 20

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 316

Ingredients Equipment Method Nutrition Notes

Ingredients

General

Nonstick spray Cooking spray For coating pans
4 Large zucchini Sliced about 1/4 inch thick

For the Sauce

1/2 tablespoon Olive oil
3 Garlic cloves 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
1/4 cup Fresh basil Finely chopped
1/4 cup Fresh parsley Finely chopped
1/2 teaspoon Red cayenne pepper If desired
To taste Red pepper flakes If desired
1/2 teaspoon Salt
To taste Freshly ground black pepper

For the Cheese Mixture

15 oz Part skim ricotta Or use whole milk
1 Egg white Or use whole egg
1/4 cup Grated Parmesan cheese
To taste Salt and pepper
12 ounces Shredded mozzarella cheese About 1 1/2 cups

Equipment

Large baking sheet
Large pot
9x13 inch baking pan
Medium bowl

Method

Preheat your oven to 375 degrees F. Place the sliced zucchini on a large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 15 to 20 minutes to help dry out the zucchini. This step is important.
While the zucchini is roasting, make the turkey meat sauce. Heat olive oil in a large pot over medium-high heat. Add garlic, onions, and peppers and cook for a few minutes until the onions become translucent and the garlic is fragrant. Stir occasionally to prevent burning.
Add the ground turkey and cook until it is no longer pink. Add the tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and simmer UNCOVERED for 25 to 30 minutes, or until the sauce thickens significantly. If the sauce needs to be thicker, add another tablespoon or two of tomato paste. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
In a medium bowl, combine the egg white, ricotta, and Parmesan cheese. Season with salt and pepper. Add 1/2 cup of the slightly cooled meat sauce and stir to combine. Set this mixture aside.
To assemble the lasagna, spread half of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over the meat sauce, spread on half of the ricotta mixture, then sprinkle with half of the mozzarella cheese.
Repeat the layers again starting with the meat sauce, zucchini slices, and ricotta mixture, finishing with the remaining mozzarella cheese. Cover the pan with foil and bake for 30 minutes.
Remove the foil and bake for 15 minutes longer uncovered. This recipe makes 8 generous servings. Garnish with fresh basil ribbons, chopped parsley, and extra Parmesan cheese before serving.

Nutrition

Calories: 316kcalCarbohydrates: 22.3gProtein: 37.3gFat: 14.1gSaturated Fat: 7.3gFiber: 5.2gSugar: 8.8g

Notes

This recipe was adapted from All Recipes.

To freeze unbaked zucchini lasagna: prepare the lasagna as directed, then cover it with plastic wrap and foil and place it in the freezer for up to 3 months. When you are ready to bake, thaw the lasagna overnight in the refrigerator, then bake according to the directions.

To freeze baked zucchini lasagna: cut the lasagna into individual servings, place them in airtight freezer-safe containers, and freeze for up to 3 months. When you are ready to reheat, simply thaw the lasagna, then microwave until warm.

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