Zucchini Lasagna (no noodles!)
A low-carb, nutritious lasagna made with zucchini noodles and hearty sauce instead of starchy noodles.
Servings 4
Calories
Ingredients
For the cheese filling
- 1 cup ricotta cheese
- 1 cup parmesan cheese
- 1 handful raw spinach
- 1/4 tsp salt and pepper
- 3 small zucchini
For the lasagna "noodles"
- 1 Tbsp extra virgin olive oil
- 1/4 tsp salt
For the meat sauce
- 1 lb ground turkey
- 1/2 yellow onion
- 3 cloves garlic
- 1 Tbsp Italian seasoning
- 1 Tbsp extra virgin olive oil
- 1 jar marinara sauce divided
For the topping
- 1/2 cup grated cheese option: mix parmesan, mozzarella, cheddar, asiago
- 4 basil leaves
Instructions
- Preheat oven to 400F
- Slice zucchini lengthwise into 1/4 inch strips. 3 small zucchini should yield 12 strips. Lay the zucchini strips on a baking sheet lined with parchment paper. Sprinkle each strip with salt and olive oil just to coat. Roast for 20 minutes
- While the zucchini is cooking, start your bolognese sauce. The vegetables and meat you can swap out for others of your choice. Heat a medium-sized pot on the stove on low heat, add olive oil, and start browning the ground turkey. Add chopped onion, mushrooms, and minced garlic. Cook for a few minutes until onions are translucent and meat is brown
- Add seasoning and the jar of marinara sauce, reserving a few tablespoons to coat the bottom of the lasagna baking dish
- Once zucchini is cooked enough so that it is bendable, start building the lasagna. Start with a layer of marinara in the bottom of the baking dish Lay in 4 strips of zucchini side by side, like you would loo with asagna noodles..
- Spread half the cheese mixture over the zucchini, and top with a layer of meat sauce
- Repeat this process one more time, layering zucchini, cheese, and meat sauce
- For the final layer, just use the remaining zucchini strips and cover with grated cheeses. You can use just one type of cheese or a combination
- Bake for 30 minutes. When cool enough to slice, garnish with fresh basil leaves
Video
