I love a good lasagna, but it can be quite heavy when you eat it so I wanted to make a low-carb version that was just as flavorful but didn't have all the carbs. Well, this is it! This Zucchini Lasagna is so delicious and flavorful that you won't miss the regular version at all! Takes a bit of effort, but worth every second of making it!
Lay out the zucchini slices on a paper towel and sprinkle with salt. Let rest for 10 minutes and soak up all the excess water from the zucchini with a paper towel.
Grill each slice about 3 minutes on each side. You can also used a griddle pan if you don't have a grill. Set aside the zucchini pieces.
To make the meat sauce, brown the ground turkey on medium heat until slightly pink. Add the onions, garlic, and salt and cook for an additional 5 minutes.
Add the sliced mushrooms and saute for about 5 minutes.
Add diced tomatoes, tomato paste, and fresh basil and simmer on low for about 10-15 minutes until the sauce and developed a beautiful red color. Set aside the sauce.
Preheat oven to 375 degrees.
To make the ricotta cheese layer, mix the ricotta cheese, Parmigiano Reggiano, egg, and black pepper until well mixed together. Set aside the mixture.
To assemble the zucchini lasagna, spread the 1/2 cup of the meat sauce on the bottom of a 9x13 dish, then top with a layer of the zucchini slices, then spread 1/2 cup of the ricotta mixture slowly, and finally top with about 1/2 cup of mozzarella cheese. Repeat layers until mozzarella is your last layer.
Cover lasagna with foil and bake for 30 minutes. Then take out the cover and bake for another 15 minutes. Broil for an additional 5 minutes until the mozzarella cheese on the top is beautifully golden brown.
Take lasagna out of oven and let sit for about 10 minutes before enjoying!
18 servings
8 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.