Looking for a healthier pasta dish? This Homemade Zucchini Lasagna is guaranteed Keto and Low-Carb friendly!
This Homemade Zucchini Lasagna is sure to get more greens into your family’s diet! The wonderful thing about zucchini is that it doesn’t have a strong taste like other vegetables your kids might not like. When seasoned, they’ll probably even forget that it’s even a vegetable!
Make this Homemade Zucchini Lasagna for your next party! This dish is definitely a crowd pleaser. Even carb-lovers will enjoy this healthy take on lasagna! Make it in a big dish or as mini lasagna cupcakes for any occasion.
Why it works:
- Light and delicate tasting zucchini makes a perfect alternative to lasagna noodles.
- Ground turkey is packed with protein.
- The combination of ricotta, parmesan, and mozzarella creates a creamy blanket of cheese on the lasagna.
Recipe Variations:
- Make this dish even healthier with spinach and slices of tomato! You can put them on top or in between the layers of zucchini.
- For some added color and flavor, add in olives to this lasagna.
- Bake this recipe in cupcake tins and you’ll end up with mini lasagnas! This is perfect for packed lunches and entertaining crowds.
- Change things up and roll up the zucchini slices and arrange them in your dish. Stuff them and the whole dish with the meaty sauce and cheese and you’re good to go!
Cook’s Tips:
- To prevent the risk of Salmonella, be sure to cook the ground turkey thoroughly.
- If the portion of turkey meat you bought is quite lean, it is important to season it well so that the flavors in the lasagna are not lost.
- Be sure to not overcook the meat as ground turkey can get dry and crumbly after being cooked for a minute too long.
What you’ll need to make Homemade Zucchini Lasagna:
- 4 large zucchini
- 1 ½ lb lean ground turkey
- 1 onion chopped
- 1 bell pepper chopped
- 1 28-oz can tomato sauce
- ¼ cup basil
- ¼ cup parsley
- 1 tsp red pepper
- 1 tsp white pepper
- 1 tsp sugar
Cheese mixture:
- 15-oz Ricotta cheese
- ¼ cup shredded parmesan
- 12-oz mozzarella cheese
How to make Homemade Zucchini Lasagna:
Slice the zucchini lengthwise. Lay the zucchini flat on a cookie sheet and bake in the oven on 375 for 15 minutes.
This is a critical step to make sure you bake out most of the liquid.
In a separate pan, add onion and bell pepper and saute.
Add in the turkey and brown it. Mix in the tomato sauce and seasonings. Place the burner on low and allow to simmer for 5 minutes.
In a 9×13 baking dish, layer the bottom row with zucchini noodles. Spread the cheese mixture over the zucchini and add a layer of the meat sauce. Repeat these steps to create the layers in your zucchini lasagna. Top with mozzarella cheese. Cover dish with foil.
Bake zucchini lasagna in the oven on 375 for 30 minutes.
Remove foil after 30 minutes and cook an additional 10 minutes. Remove from oven and allow to cool for 5 minutes before serving.
Other tasty low-carb dishes to try:
WW FreeStyle Plan: 4 SmartPoints per serving (when using 99% fat-free ground turkey breast)
Homemade Zucchini Lasagna (Keto & Low-Carb Friendly)
Ingredients
- 4 large zucchini
- 1 ½ lb lean ground turkey
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 28-oz can tomato sauce
- ¼ c basil
- ¼ c parsley
- 1 tsp red pepper
- 1 tsp white pepper
- 1 tsp sukrin granlated
Cheese Mixture
- 15 oz ricotta cheese
- ¼ c shredded parmesan
- 12 oz mozzarella cheese
Instructions
- Slice the zucchini lengthwise. Lay the zucchini flat on a cookie sheet and bake in the oven on 375 for 15 minutes.
- This is a critical step to make sure you bake out most of the liquid.
- In a separate pan, add onion and bell pepper and saute. Add in the turkey and brown it. Mix in the tomato sauce and seasonings. Place the burner on low and allow to simmer for 5 minutes.
- In a 9x13 baking dish, layer the bottom row with zucchini noodles. Spread the cheese mixture over the zucchini and add a layer of the meat sauce. Repeat these steps to create the layers in your zucchini lasagna. Top with mozzarella cheese. Cover dish with foil.
- Bake zucchini lasagna in oven on 375 for 30 minutes.
- Remove foil after 30 minutes and cook an additional 10 minutes. Remove from oven and allow to cool for 5 minutes before serving.
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