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Healthy Ground Turkey Zucchini Lasagna (Low-Carb Recipe)

Low-Carb Zucchini Lasagna with Ground Turkey

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

  • 3 whole Zucchini medium-sized, sliced lengthwise into 1/4-inch strips
  • 1 lb Ground turkey lean
  • 1 tbsp Olive oil extra virgin
  • 1 cup Yellow onion diced
  • 2 cloves Garlic minced
  • 28 oz Crushed tomatoes canned
  • 1 tbsp Italian seasoning dried
  • 15 oz Ricotta cheese whole milk preferred
  • 1 large Egg lightly beaten
  • 2 cups Mozzarella cheese shredded, divided
  • 1/2 cup Parmesan cheese grated, divided
  • 1 tsp Salt plus extra for sweating the zucchini
  • 1/2 tsp Black pepper freshly ground

Instructions
 

  • Slice the zucchini lengthwise into 1/4-inch strips. Sprinkle lightly with salt and let rest on paper towels for 15 minutes to draw out excess moisture. Pat completely dry with a paper towel.
  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Heat the olive oil in a large skillet over medium-high heat. Add the diced yellow onion and minced garlic, sautéing for 3 minutes until softened.
  • Add the ground turkey to the skillet. Cook until fully browned, breaking it apart with a spatula. Drain any excess fat.
  • Stir in the crushed tomatoes, Italian seasoning, 1 tsp salt, and black pepper. Bring to a gentle simmer, then reduce the heat and cook for 10 minutes.
  • In a medium bowl, mix together the ricotta cheese, egg, and 1/4 cup of the Parmesan cheese.
  • Spread a thin layer of the turkey meat sauce at the bottom of the baking dish. Arrange a layer of dried zucchini slices over the sauce. Spread a portion of the ricotta mixture on top, then sprinkle with a portion of the mozzarella cheese.
  • Repeat the layers 2-3 times until all ingredients are used, finishing with a generous layer of mozzarella and the remaining 1/4 cup of Parmesan cheese on top.
  • Cover the dish loosely with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Let the dish rest for at least 10 minutes before slicing and serving to ensure the layers hold together.