Zucchini  Lasagna

Healthy low carb Zucchini Lasagna with layers of zucchini instead of traditional pasta. Classic comfort food experience but guilt free at only 338 calories per huge slice!

Zucchini Ground turkey Egg Tomato sauce Cottage cheese (or Ricotta) Quinoa Fresh spinach Basil Oregano Garlic Salt and pepper Maple syrup Mozzarella and Parmesan

Ingredients You Need

Prep zucchini lasagna noodles: Using a mandoline, boxed grater or sharp knife, slice zucchini into 1/8" pasta sheets.


Salt zucchini to pull out moisture: Sprinkle your long zucchini noodles with salt and set aside for 30 minutes.


Make meat sauce: Cook ground meat 5 minutes, add dried oregano, basil, garlic powder, salt and pepper, cook 30 seconds. Add tomato sauce and maple syrup.


Wilt fresh spinach in batches in the same skillet. If using thawed spinach, squeeze liquid well. Transfer to a bowl and let cool.


Make soft cheese mixture: Combine ricotta cheese with egg and 1/2 tsp dried oregano. Using cottage cheese? Puree with immersion blender until smooth consistency first.


Final moisture squeeze: Pat dry zucchini slices with paper towels and transfer to another dish or baking tray. Use your hands to squeeze as much liquid as possible from wilted zucchini.


Assemble lasagna: In 9" x 13" baking dish, add a few tablespoons of tomato meat sauce, spread with a spoon and sprinkle with quinoa.


 Place sliced zucchini overlapping a bit to create a single layer. Spread 1/3 of tomato meat sauce, then 1/3 of ricotta mixture, sprinkle with 1/4 of mozzarella cheese and 1/3 of spinach.


Repeat until you run out of ingredients finishing with a layer of zucchini, topped with  meat sauce, sprinkled with remaining mozzarella cheese and all of Parmesan cheese.


Bake lasagna for about 50 minutes at 375 degrees F covered with aluminum foil or silicone lid for first 30 minutes, then uncover and bake for another 20 minutes. Rest 20 minutes before slicing.



 Refrigerate in airtight glass container for up to 5 days. I would be hesitant to freeze it as squash consists of 90% water & isn’t a good vegetable to freeze and thaw.

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