Let’s prepare everybody’s favorite Lasagna. But this is not just any lasagna, it is low carb because we are using zucchini instead of noodles. Righteous!
Start with a zucchini and chop off each end. To get those nice thin slices for zucchini noodles I am using a mandolin and I’m also wearing Kevlar gloves. Or if you have a handguard that will work fine as well but these babies can be pretty sharp so make sure you are being careful.
Carefully run your zucchini through the mandolin to get those beautiful strips. Then in a large mixing bowl, you’re going to layer in some salt and zucchini noodles. Because zucchini has such high water content the salt is going to help pull out some of that moisture.
While those dry out place a large pan over medium heat and in a little bit of olive oil you’re going to saute up your onions. Add some garlic and finally your ground turkey. Today I am using extra lean ground turkey breast to keep this a little bit lighter, higher in protein and lower in fat but you can use any protein that you prefer and if you are vegetarian you can always use beans.
You can now add your seasonings of choice. I am using salt and pep, a little bit of garlic powder, and oregano. Once your turkey is fully cooked through you can add in your pasta sauce and fresh basil. Mix to combine and allow to cook for just a few more minutes.
By now your zucchini should have drained a considerable amount of water. We’re gonna go ahead and press them in between paper towels to get out a little bit more about moisture. And if you want to take it a step further you could layer those zucchini noodles onto a rack on a baking sheet or just directly on a baking sheet lined with foil or parchment and bake them for about 6 to 8 minutes at 350 degrees Fahrenheit this is just going to help them dry out even more.
If you want you can skip this step but you’re gonna end up with a little bit more of a watery lasagna. It’s still gonna taste great but it’s just not gonna look as pretty. And for our final component, we’re just gonna mix together some part-skim ricotta cheese and an egg with a little bit of salt.
We are omitting the Parmesan to keep this a little lighter. Now it’s time to put it all together. In a 9×13-inch baking dish spoon a layer of plain pasta sauce. Then add a layer of your dried out zucchini noodles. On top of that goes half of your ricotta mixture, a layer of spinach leaves, thumbs up for extra veggies! and a layer of your meat sauce mixture. Then you can repeat all those layers once more.
First, with your zucchini noodles, ricotta mixture, spinach, meat mixture, and you can finish it with a final layer of noodles and a little bit of pasta sauce. For that classic lasagna topping, we are gonna finish it off with just a little bit of mozzarella and parmesan. So there’s really very little cheese inside the dish most of it is on top other than the ricotta. Then you can bake in an oven preheated t 350 degrees Fahrenheit for about 50 minutes. Allow it to cool to the touch before you try to cut and devour.
Recipe Courtesy: MindoverMucnch