Zucchini Lasagna

I was craving something Italian this weekend. The sauce, the cheese, meat. All that deliciousness in one dish…
 
I decided to convert my traditional lasagna recipe into a low carb version. This is what I came up with.
 
A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! (Sometimes I really impress myself!)
 
This recipe takes a little prep time, but it is well worth it.
INGREDIENTS
  • 4 large zucchini, sliced about 1/4 inch thick ( I used my mandolin slicer for this)
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 pound Italian turkey sausage (removed from casings)
  • 1 – 14 oz can tomato sauce
  • 1 – 14 oz can crushed or diced tomatoes
  • handful of fresh spinach
  • salt and pepper, to taste
  • 15 oz part skim ricotta
  • 1 egg
  • 12 oz reduced fat or part skim shredded mozzarella cheese
Preheat oven to 375 degrees F.
 
Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step, you don’t want all the water to come out of the zucchini after it is in the lasagna.
img_8306
 
While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don’t burn it.
Add in turkey sausage and cook until no longer pink.
img_8312
Add in tomato sauce, crushed tomatoes and stir. Add in spinach, and stir.
Bring to a boil, then reduce heat to low and simmer 25 to 30 minutes or until sauce REALLY thickens up! Remove from heat to cool.
 
In a medium bowl, combine egg and ricotta. Season with a bit of salt and pepper and Italian seasoning.
img_8315
 
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of a 9×13 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. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella.
Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 generous servings.
It was a big hit at my house, definitely a keeper.  Happy plates all around. We even had enough left over to take for lunch one day during the week. 
This is a dish that you could also make ahead and freeze to use later.  
I hope you enjoy this as much as we did.
INGREDIENTS
  • 4 large zucchini, sliced about 1/4 inch thick ( I used my mandolin slicer for this)
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 pound Italian turkey sausage (removed from casings)
  • 1 – 14 oz can tomato sauce
  • 1 – 14 oz can crushed tomatoes
  • handful of fresh spinach
  • salt and pepper, to taste
  • 15 oz part skim ricotta
  • 1 egg white
  • 12 oz reduced fat or part skim shredded mozzarella cheese
INSTRUCTIONS
  1. Preheat oven to 375 degrees F.
  2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step, you don’t want all the water to come out of the zucchini after it is in the lasagna.
  3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don’t burn it. Add in turkey sausage and cook until no longer pink. Add in tomato sauce, crushed tomatoes and stir. Add in spinach, and stir. Bring to a boil, then reduce heat to low and simmer 25 to 30 minutes or until sauce REALLY thickens up! Season with salt and pepper to taste. Remove from heat to cool.
  4. In a medium bowl, combine egg white, and ricotta. Season with a bit of salt and pepper.
  5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of a 9×13 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. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 generous servings.
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