Swap out the lasagna noodles for zucchini! Try this low-carb dish instead and I promise you won’t miss the noodles at all! This dish is perfect for feeding a large family and the leftovers taste even better the next day.
Now I’ve never been a huge fan of lasagna but I had an extra package of sweet Italian turkey sausage lying around in my freezer and since my family didn’t like the first package I made (got it from a BOGO sale), I knew I had to get creative with the second package or toss it out. I decided to give a low-carb version of this dish a go, although my family was skeptical at first. I’m glad to say that after a few bites they were all raving about how delicious it was and my little one (my picky eater) ate it all within minutes, veggies and all…and check this, she even wanted seconds! Those of you with picky eaters understand the grand feat that is. Without further ado, here is the recipe.
1 lb of ground turkey, 93% grass-fed lean ground beef or you can also use the sweet Italian turkey sausage I used (whichever you prefer)
½ onion, chopped
3 garlic cloves, minced
1 (28 oz can) crushed tomatoes
3 medium zucchinis, thinly sliced
1 ½ cups part-skim ricotta
¼ cup Parmigiano Reggiano
1 large cage-free egg
16 oz (4 cups) shredded part-skim mozzarella cheese
Pink Himalayan salt
Any other low-sodium seasoning you use to cook
1. Preheat your oven to 350 degrees.
2. Grease a 13×9 casserole dish or pan.
3. Slice your zucchini strips very thin. I used a knife for this but it may be easier with a peeler. The zucchini strips don’t have to look uniform so don’t worry about them not coming out perfectly.
4. Allow excess water to be removed from your zucchini strips for about 30 minutes before using them. This will ensure that your lasagna doesn’t get too watery or runny. To do this, place your zucchini strips on paper towels, sprinkle with pink Himalayan salt and add more paper towels on top to absorb excess water. Press the paper towels against the strips and you’ll see how much water is absorbed.
5. While your strips are “sweating”, begin browning your ground beef or other meat in a large skillet. Try to break up your meat into really small pieces so that it spreads well in the casserole dish. Once it’s fully cooked, remove the meat and put it onto a plate with a with a paper towel underneath to absorb excess fat.
6. Drain most of the fat from the skillet and then place it back on the heat. Sautee the onions and garlic until the onions are becoming translucent.
7. Now add the meat back in, as well as the can of crushed tomatoes and add any seasoning you use to cook. Allow to simmer for about 10 minutes uncovered.
8. In the meantime, mix the ricotta, Parmigiano Reggiano and egg in a bowl.
9. Your zucchini strips should now have sweated enough and should be ready to be used. Wipe each strip dry with a clean paper towel and place a layer of strips on the bottom of your greased dish.
10. On top of the zucchini layer, spread half of the tomato-meat sauce. Then spread a layer of half of the ricotta mixture and sprinkle half of the mozzarella cheese. Repeat the layers once more: zucchini, tomato-meat sauce, ricotta mixture, mozzarella.
11. Place in the oven for about 20 minutes at 350 degrees.
12. Move your dish to the top rack and broil for 1-2 minutes. Make sure to watch this step carefully. The top of the lasagna will bubble and brown. Watch it carefully so that it doesn’t burn.
13. Remove the dish from the oven and allow your delicious lasagna to set for 20-30 minutes before serving.
Easy to make and it’ll become a family favorite! Give it a try and come back and let me know how it went for you. Remember I also post quick recipes on my Instagram stories so give me a follow @Michelle_Font.