Zucchini Lasagna
Low Carb, High Protein Version of Lasagna
Cooking Instructions
- 1
Preheat oven to 375 degrees.
- 2
Brown ground turkey in a pan, adding 1tbsp of minced garlic (optional)
- 3
Add 1 1/2 cup of tomato sauce to turkey, mix thoroughly, and set pan aside.
- 4
Take Zucchini and trim both ends, then proceeding to halve them. Using a sharp knife (I used a mandolin) to slice long thin strips.
- 5
Grab your casserole dish, spray with nonstick oil, and a thin layer of sauce to prevent sticking.
- 6
Lay down your first layer of Zucchini strips, being sure to cover bottom of dish. Then proceed to evenly lay your turkey and sauce mixture.
- 7
Take your ricotta and egg and mixed together in a mixing bowl. Once combined, spread mixture over your turkey mixture evenly.
- 8
Take 1/2 cup of your mozzarella and evenly sprinkle over ricotta.
- 9
Layer remaining Zucchini. Top with rest of sauce and mozzarella.
- 10
Cook uncovered for 45 minutes
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