Low-Carb Zucchini Lasagna
Generated on: May 5, 2024
Ingredients
noodles:
- Zucchini4
filling:
- Lean ground turkey500 g
- Onion, chopped1
- Garlic cloves, minced2
- Canned crushed tomatoes800 g
- Dried basil1 tbsp
- Dried oregano1 tsp
- Salt
- Pepper
cheese layer:
- Ricotta cheese250 g
- Egg1
- Grated mozzarella cheese200 g
- Grated Parmesan cheese50 g
- Fresh basil leaves, chopped
Directions
- 1
Preheat the oven to 190°C (375°F).
- 2
Slice the zucchini into thin strips, resembling lasagna noodles, using a mandoline or sharp knife.
- 3
Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.
- 4
In a large skillet over medium heat, cook the ground turkey, onion, and garlic until the meat is browned and the onion is tender.
- 5
Add the crushed tomatoes, dried basil, oregano, salt, and pepper to the skillet. Simmer the sauce for 15 minutes until thickened.
- 6
In a bowl, mix ricotta cheese with the egg, half of the mozzarella, Parmesan, and some chopped basil. Season with salt and pepper.
- 7
Spread a thin layer of the meat sauce in the bottom of a baking dish.
- 8
Layer zucchini strips over the sauce, then spread a layer of the cheese mixture on top.
- 9
Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella cheese on top.
- 10
Cover with foil and bake for 45 minutes.
- 11
Remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly.
- 12
Let the lasagna stand for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Enjoy your food!