Description
This recipe offers a healthy and delicious take on traditional lasagna, using zucchini noodles instead of pasta for a gluten-free and lower-carb option. It is perfect for meal prepping and a great way to incorporate more vegetables into your diet.
Ingredients
Scale
- 2 large zucchinis, thinly sliced lengthwise
- 1 pound lean ground turkey or beef
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/2 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground turkey or beef over medium heat until browned. Drain any excess fat.
- Add crushed tomatoes, onion, garlic, and basil to the skillet. Simmer for 15-20 minutes, or until sauce thickens slightly.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper.
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
- Arrange a layer of zucchini slices over the sauce, slightly overlapping.
- Spread half of the ricotta mixture over the zucchini.
- Top with half of the mozzarella cheese.
- Repeat layers: meat sauce, zucchini, remaining ricotta mixture, and remaining mozzarella cheese.
- Bake for 30-35 minutes, or until bubbly and cheese is golden brown.
- Let stand for 10 minutes before serving.
Notes
- Pat zucchini slices dry with paper towels to remove excess moisture and prevent a watery lasagna.
- You can add other vegetables to the sauce, such as spinach or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1/6 of lasagna
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg