Looking for a healthier pasta dish? This Homemade Zucchini Lasagna is guaranteed Keto and Low-Carb friendly!
Course Dinner
Cuisine American
Keyword lasagna, zucchini
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 357kcal
Author Marci of My Heavenly Recipes
Ingredients
4large zucchini
1 ½lblean ground turkey
1onion, chopped
1bell pepper, chopped
128-oz can tomato sauce
¼cbasil
¼cparsley
1tspred pepper
1tspwhite pepper
1tspsukrin granlated
Cheese Mixture
15ozricotta cheese
¼cshredded parmesan
12ozmozzarella 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.