Cooking & Recipes

Zucchini Lasagna Recipe

gluten free, low carb dinner, zucchini lasagna recipe

After coming back from Mexico and eating way too many fish tacos, I was really craving a home cooked meal. (Too bad I’m an adult and had to make it for myself, instead of just dropping by my grandmother’s house, which is so what I would have done 10 years ago! ) I wanted something savory, filling and a little indulgent. But also, summery and easy. Kind of a tall order, huh?! Once I saw the zucchini in my fridge though, I immediately thought of the turkey lasagna I’ve made a few times before. By replacing the noodles with thin sliced zucchini, it becomes a lower carb (gluten-free) homemade goodness that still feels indulgent and seasonal. It might be a lasagna, but it still feels light, yet hearty and you won’t miss the noodles. I swear. Here is the recipe for the zucchini lasagna for all your tall order needs!


I’ve made this lasagna a few times and learned the hard way that it’s really important to slice the zucchini thinly. You can use a mandoline or even a veggie peeler. Also, zucchini tends to be very watery, so I recommend leaving it on paper towels to soak up extra water while you prep everything else.
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gluten free, lasagna, zucchini lasagna, veggie lover dinner
Ingredients

1 lb  ground turkey

2 tsp olive oil

1/2 large onion, chopped

3 cloves of garlic, minced

1 (28 oz can) of your favorite tomato sauce

2 tbsp chopped fresh basil

4 zucchini, sliced 1/8″ thick

1 1/2 cups of part-skim or low-fat ricotta

1/4 cup of Parmigiano Reggiano

1 large egg

16 oz bag of shredded part-skim or low-fat mozzarella cheese

Salt and pepper

Directions
  1. Slice your zucchini into 1/8 ” slivers and salt lightly. (They should  resemble pasta lasagna noodles,duh!)  Set aside on a paper towel to “sweat.”
  2. In a medium saucepan,  saute garlic and onion until translucent (about 2 minutes). Then add ground turkey. Season liberally with salt and pepper. Cook until the meat has browned.
  3.  Add your tomato sauce to the meat mixture. Allow to simmer on low while you prep everything else, about 15-20 minutes.
  4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  5. Remove the meat sauce from the pan with a strainer ladle, this way your sauce won’t be too watery.
  6. Spray your casserole dish or rub with remaining olive oil. Start layering by first adding 1/2 cup of meat sauce on the bottom. Then add a layer of zucchini, followed by the cheese mixture, and then sprinkle the mozzarella cheese. Keep layering until you’ve used up all the things! Stop with the last layer with sauce and zucchini. Bake at 375 for 30 minutes covered. Uncover, add mozzarella cheese and cook for another 10 minutes or until the cheese has melted.
  7. Let stand about 5 minutes before serving. Top with fresh basil and parm cheese!

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Hope you give this a try!

besos,

Alina

 

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  • Joanna June 30, 2017 at 11:11 AM

    I love using veggies in place of pasta! This looks delicious:)

  • Clair June 30, 2017 at 7:50 AM

    This looks delicious! I have been obsessed with ‘zoodles’, and can’t wait to try this out!

  • Susan June 30, 2017 at 6:00 AM

    This looks really delicious! I’m definitely going to try this one!

  • Vicki @ Babies to Bookworms June 29, 2017 at 4:31 PM

    Yum! This looks delicious and perfect for summer!

  • Marcie June 29, 2017 at 1:51 PM

    This sounds awesome! My husband is diabetic so we’re always looking for ways to reduce the carbs. We LOVE zucchini. BTW: I’m not sure eating too MANY fish tacos is a real problem, as they are delicious 🙂

    • ... besos, ALINA June 29, 2017 at 1:55 PM

      Too many fish tacos is a good problem to have, you’re right! Yes, I love the zucchini substitution because you also don’t feel super bloated after!

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