Low Carb Zucchini Lasagna With Spicy Turkey Meat Sauce1

We even hit up a yoga sculpt class in Streeterville. I think it was one of the best workouts I’ve ever had. Which totally gave me permission to consume more food, correct? Incorrect. Churros = no bueno for the thighs.
If you’ve under no circumstances experienced zucchini lasagna, you’re set for a great tasting shock! The zucchini replaces the noodles and is topped with levels of an unbelievable turkey meats sauce and lots of ricotta and mozzarella. Next time I’d most likely add mushrooms, pepperoni slices, or perhaps more roasted veggies. In any event, it’s love!
Cheesy, protein-packed, low carbohydrate and you make your veggies in. What even more is there to state?! You must try out this lovely dinner!
Sorry my photos aren’t the very best. I was in a rush to access a workout course and didn’t have time to await sunlight to cooperate.
If you get this to meal, tag your photos #ambitiouskitchen on Instagram or post a photo to my Facebook web page. Enjoy! xo
5.0 from 1 reviews
1 teaspoon essential olive oil
3 cloves garlic, minced
1 green pepper, diced
2 teaspoon dried oregano
red pepper flakes, if desired
salt and pepper, to taste
15 oz part skim ricotta
1 egg white
12 oz low fat or component skim shredded mozzarella cheese
Preheat oven to 375 levels F.
Place sliced zucchini on large cooking sheet coated with non stick cooking spray. Sprinkle with sodium and roast within the oven for 15-20 minutes to help dry out the zucchini a bit. This is a crucial step.
While the zucchini noodles are roasting, you can make the turkey meats sauce. Heat olive oil in a large skillet over moderate high heat. Add garlic clove, onions, and peppers and prepare a few momemts until onions become translucent and garlic is fragrant; stir occasionally so that you don’t burn off it. Add surface turkey and make until no more pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and some dashes of red pepper flakes. Bring to a boil, then reduce high temperature to low and simmer 25 to thirty minutes or until sauce REALLY thickens up! Period with salt and pepper to taste. Remove from high temperature to cool.
In a medium bowl, combine egg white, ricotta, and Parmesan. Time of year with a little bit of sodium and pepper. Add 1/2 cup from the slightly cooled meats sauce and stir to combine.
To assemble lasagna, pass on 1/2 of the turkey meat sauce in to the bottom of the 9×13 inch cooking pan coated with non-stick cooking squirt. Place zucchini pieces evenly over meat sauce, spread on 1/2 of the ricotta combination, after that sprinkle 1/2 of the mozzarella on. Repeat layers again you start with the meats sauce, zucchini slices and ricotta mix and completing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute much longer uncovered. Serve using a part salad. Makes 8 nice servings.
This meal makes great leftovers and it is freezer-friendly!
Wvgirl, don’t be afraid to replace everything with great fat versions (instead of turkey, full-fat pork and/or meat; all high fats cheeses, egg white with entire egg, etc.). I also have trouble with carbs, and eating fat helps. This should also lower the carb content, although it’s most likely the tomatoes that are providing most of the carbs. Hard to replace that. What’s in the low carb sauce? Zucchini isn’t that saturated in carbs.
For me, I’ll easily eat 2-3 servings of this at one sitting.
I want to make this recipe vegetarian for my spouse but obviously can’t use ground turkey (We on the other hand want it hehe). What may i use as a viable substitution?