Low Carb Lasagna

I know, I know...it might be a sin to take the noodles out of lasagna... BUT! this is a delicious low carb lasagna is a great gluten-free option to throw into your routine to add more vegetables while still filling the void of comfort food if you are trying to stay away from carbs.

If you've made lasagna before it is the same concept- rather than precooking the noodles, you will cook the zucchini slices to reduce excess water. After all, zucchini is 95% water.

Making this low carb lasagna is a weekly occurrence in my house.

It is naturally gluten-free, perfectly cheesy, and low carb.

You can make it vegetarian by omitting the meat or you can add cooked lasagna noodles to still have a classic lasagna taste but just a bit “lightened up.”

What do you need:

2 large or 3 medium zucchini

2 lb. ground turkey or turkey sausage

24 oz. marinara sauce

15 oz. container of ricotta cheese

1 egg

1 tsp Italian seasoning

1 egg

1.5 cups shredded mozzarella cheese

Salt and pepper

Substitutions:

No zucchini- try this technique using eggplant

Want to make it vegetarian? Leave out the meat

No ground turkey? Try ground chicken or ground beef

Want a new flavor? Add some pesto sauce or try a vodka sauce instead of marinara

How to make:

1. Preheat oven to 375
2. Using a mandolin, cheese slicer, or a knife – slice zucchini into thin strips long ways.
3. Place on a baking sheet and sprinkle slices with salt – bake in over for 10 minutes while you prepare the meat.
4. Pat zucchini dry with paper towels to cut down on excess water.
5. On the stovetop brown 2 pounds of ground turkey meat and then stir in marinara sauce.
6. In a separate bowl mix ricotta, 1 egg, Italian seasoning, and salt.
7. In a 8*12 baking dish layer zucchini, meat and sauce, and ricotta until to the top of dish. Bake for 20 minutes, remove and cover in shredded cheese baking an additional 10 minutes to melt cheese.

Serve with: fresh basil, parsley, parmesan, or red pepper flakes.

How long does it last:

This reheats well and lasts about 3-4 days in the fridge.

TIPS:

You don't have to pre-cook the zucchini, however it cuts down on the overall cook time and reduces excess water that comes from cooking zucchini. Patting off the water after baking the zucchini is extra helpful.

Over the Spoon for:

Gut friendly fiber

Low-carb, gluten free, and keto friendly

Perfectly cheesy comfort food

 

If you like this lasagna, try out my Healthy Pizza Quinoa Bake Recipe for another comfort food made healthy!

 

Just linked up this recipe to #Cookblogshare hosted by Effortless Foodie.