Zucchini Lasagna
Servings
1
Prep Time
10 minutes
Cooking Time
15 minutes
INGREDIENTS
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1 pack of minced turkey. You can use pork, beef or chicken
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3 zucchinis peeled and sliced lengthwise into 1/8 inch thick slices ( i used a mandala e
-
1 small yellow onion finely chopped
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1 bottle of marinara sauce
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2 tsp of crushed red pepper ( optional)
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3 cloves of garlic- peeled and minced
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1/2 cup of basil finely chopped
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1/2 cup cilantro finely chopped
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1 cup of ricotta cheese (i used full fat)
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1 cup pecorino cheese (feel free to use any cheese of your choice)
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1 cup sharp cheddar cheese
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1 egg
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Salt and pepper to taste
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2 tablespoons of olive oil
Let’s enjoy this low carb, zucchini lasagna with minced turkey on hump day, Wednesday, because we want to save all our calories for wine and chocolate on Friday!
- Heat the oil in a skillet and and garlic. Cook for 30 seconds and add onions
- Cook till the onions are translucent and add the turkey
- Cook it till it’s brown (about 5 minutes)
- Add salt, pepper, crushed red pepper, marinara sauce, basil and cilantro
- Mix well and cook for about 5-7 minutes and set aside
- In a bowl, mix the ricotta cheese, egg, salt and pepper and basil. Mix well and set aside
- In a glass pan or a cast iron skillet start layering the lasagna by adding the minced turkey sauce as your base, then add the zucchini, then ricotta cheese mix, and top with the pecorino and cheddar cheese. You should be able to get 3-4 layers depending on the size of your pan
- Bake in the oven at 400 degrees for about 55 minutes (bake covered with a foil for 30-35 minutes and the bake uncovered for the remainder of the time)
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