Sesame Chicken & Veg Fried RiceCauli Crust Pizza
Zucchini Lasagna is a delicious, low-carb and gluten-free dish that’s loaded with vegetables. The pasta sauce and cheese keeps it delicious, so good in fact that you won’t even miss the pasta!
Print Recipe Zucchini Lasagne
245cals | C10g | F13g | P22g
Preheat oven to 325F (165C)
Grease a deep 9×13 inch baking pan
Slice zucchini lengthwise into thin slices
Sprinkle slices lightly with salt; set aside to drain (DO NOT SKIP THIS STEP!)
To prepare the meat sauce, cook and stir ground turkey and black pepper in a large fry pan over medium high heat for approximately 5 minutes
Add in onion; cook and stir until meat is cooked through
Stir in tomato paste, garlic and herbs adding a small amount of hot water if sauce is too thick
Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently
Meanwhile, stir ricotta, and spinach together in a bowl until well combined
To assemble lasagna, spread meat sauce into the bottom of prepared pan then layer with zucchini slices & ricotta mixture
Repeat by layering until ingredients are all used up
Sprinkle parmesan cheese evenly over the top; cover with foil.
Remove foil and bake for an additional 10 minutes to
Let stand for 5 minutes before serving.