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A delicious, layered slice of Low Carb Zucchini Noodle Lasagna with meat sauce and ricotta cheese.

Low Carb Zucchini Noodle Lasagna

This recipe swaps traditional pasta for zucchini slices to create a lighter version of lasagna. It features layers of turkey meat sauce, ricotta cheese mixture, and mozzarella cheese.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 316
Ingredients Equipment Method Nutrition Notes

Ingredients
  

General
  • Nonstick cooking spray
  • 4 large zucchini sliced about 1/4 inch thick
For the sauce
  • 1/2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 small yellow onion diced
  • 1 green pepper diced
  • 1 pound lean ground turkey
  • 1 14 oz can tomato sauce
  • 1 14 oz can crushed tomatoes
  • 4 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • 1/4 cup basil finely chopped
  • 1/4 cup parsley finely chopped
  • 1/2 teaspoon red cayenne pepper if desired
  • red pepper flakes if desired
  • 1/2 teaspoon salt
  • freshly ground black pepper Lots
For the ricotta cheese mixture
  • 15 oz part skim ricotta or use whole milk
  • 1 egg white or use whole egg
  • 1/4 cup grated Parmesan cheese
  • salt and pepper
  • 12 ounces shredded mozzarella cheese or about 1 1/2 cups

Equipment

  • Nonstick cooking spray
  • Large baking sheet
  • Large pot
  • 9X13-inch baking pan

Method
 

  1. Preheat oven to 375 degrees F. Place sliced zucchini on a large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 15 to 20 minutes to help dry out the zucchini a bit. This is a critical step.
  2. While the zucchini noodles are roasting, make the turkey meat sauce. Heat olive oil in a large pot over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant. Stir occasionally.
  3. Add ground turkey and cook until no longer pink. Add tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and red pepper flakes if using. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until sauce thickens up. Season with salt and pepper to taste. Remove from heat to cool.
  4. In a medium bowl, combine egg white, ricotta, and Parmesan. Season with salt and pepper. Add 1/2 cup of the slightly cooled meat sauce and stir to combine. Set aside.
  5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on top.
  6. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with the remaining mozzarella. Cover with foil and bake for 30 minutes.
  7. Remove foil and bake for 15 minutes longer uncovered. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

Nutrition

Calories: 316kcalCarbohydrates: 22.3gProtein: 37.3gFat: 14.1gSaturated Fat: 7.3gFiber: 5.2gSugar: 8.8g

Notes

Recipe adapted from All Recipes.
To freeze unbaked zucchini lasagna: prepare lasagna as directed then cover with plastic wrap and foil and place in the freezer for 3 months. Thaw the lasagna overnight in the fridge before baking as directed.
To freeze baked zucchini lasagna: cut the lasagna into individual servings, place in airtight freezer-safe containers, and freeze for up to 3 months. Thaw the lasagna, then microwave until warm before serving.

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