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–+ servings

Low-Carb High-Protein Zucchini Lasagna with Ground Turkey

Gentle Tummy
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Ingredients
  

  • 3 zucchinis
  • 3 cups spinach
  • 1 green onion
  • 4 cloves garlic
  • 2 cups mushrooms
  • 1 pound ground turkey
  • 1-3/4 cups marinara sauce
  • 1/2 cup shredded parmesan cheese
  • 1-1/2 cups shredded mozzarella cheese
  • 1 egg
  • 1 cup ricotta cheese
  • 2 tablespoons parsley
  • 2 tablespoons basil leaves
  • 3 tablespoons olive oil

Instructions
 

  • Cut the ends off of three zucchini and then slice them 1/8" thick using a mandoline slicer.
  • Spread the zucchini out in two rows on a clean dish towel. Spread a second dish towel on top of the zucchini. Fold the towels in half along the long edge. Then roll up the towels like a sleeping bag with the zucchini tucked inside. Press down on the towel roll to help express excess water from the zucchini. Set the towel roll aside.
  • Finely chop the mushrooms. My favorite method is using an egg slicer. 
    Then finely chop the garlic cloves, green onion, and fresh parsley.
  • Grate the parmesan and mozzarella cheeses.
  • Crack an egg into a mixing bowl and whisk until blended. Add the ricotta cheese, half the chopped parsley, and 1/4 teaspoon of salt. Mix until well combined.
  • Pour one tablespoon of olive oil into a frypan set to medium/high heat. Saute the baby spinach leaves with a dash of salt until wilted. Transfer the spinach to a plate lined with paper towel. Once cooled, finely chop the spinach into bite-sized pieces.
  • Pour one tablespoon of olive oil into the frypan. Saute the mushrooms with a dash of salt until soft and darkened. Transfer the mushrooms to a plate lined with paper towel. 
    Pour one tablespoon of olive oil into the frypan and add the chopped green onions and a dash of salt. Stir with a spatula for about a minute. Then add the chopped garlic and stir. Add the ground turkey, Italian seasoning, and salt and stir. Break down the turkey into smaller chunks. Cook until the meat is no longer pink. Drain the liquid in the sink and transfer the turkey to a plate lined with a paper towel to rest.
  • Combine the cooked spinach, mushrooms, ground turkey and marinara sauce in a bowl and stir until well-combined.
  • Spray your 7.5x10.5" baking dish with non-stick cooking spray, then pour about ¼ cup of marinara sauce in the bottom of your pan.
    Then layer your zucchini strips side by side. You can easily break off the ends to fit if they are too long for your pan. And if they’re too short, you can piece them together.
    Now you can pour half of the meat mixture and spread it evenly. Then pour half of the ricotta cheese mixture and spread it around evenly.
    Next comes ⅓ of the shredded mozzarella and parmesan cheese.
    Then repeat another layer of zucchini, followed by the remainder of your meat sauce. 
    Then spread the rest of the ricotta cheese mixture and another ⅓ of the shredded cheese. 
    Top your lasagna with one last layer of zucchini and sprinkle the remaining fresh parsley and cheese.
    Bake at 375°F for 30-35 minutes or until the cheese on top begins to brown, and the internal temperature is at least 160°F. Set the oven to broil for two more minutes for a crispier top. Remove the lasagna from the oven and allow it to cool for 15 minutes before serving.
    If there is extra liquid in the bottom of the lasagna, you can remove it with a turkey baster.
    SUMMARY OF LAYERS:
    1. 1/4 cup marinara sauce
    2. zucchini layer
    3. 1/2 of meat sauce
    4. 1/2 of ricotta cheese mix
    5. 1/3 of grated parmesan & mozzarella cheese
    6. zucchini layer
    7. remaining meat sauce
    8. remaining ricotta cheese mix
    9. 1/3 of grated parmesan & mozzarella cheese
    10. zucchini layer
    11. remaining chopped parsley
    12. remaining grated parmesan & mozzarella cheese

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)