Happy Sunday! This recipe is a great low carb alternative to the most popular Italian dish. By replacing lasagna noodles with zucchini slices you can enjoy this meal without the guilt, carbs and gluten.
I make this dish quite often and just recently made it for a dinner party with our friends in Nashville…Zucchini Lasagna for the girls and I made a regular Lasagna for the boys. Although a few of the boys had some of ours and loved it 🙂 This recipe is a big hit!
Zucchini No-Noodle Lasagna
- 1 lb extra lean ground turkey or chicken
- 1 tbsp olive oil
- 1 small cooking onion
- 2 cloves of garlic, crushed
- 1 & 1/2 jars of pasta sauce, organic, low sugar and sodium
- 3 medium zucchini, thinly sliced
- 1 container (15 oz) low-fat ricotta cheese
- 1 large egg
- 2 tbsp chopped fresh basil
- 1 cup of chopped spinach
- 2 and 1/2 cups part-skim mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
- salt & pepper
Preheat the oven to 350 degrees F.
Slice zucchini into 1/8′ slices, salt them and set aside for about 10 minutes. (This takes out a lot of the excess water). When done, blot the moisture from the slices with a paper towel.
In a medium sauce pan add olive oil, turn to medium heat and add the garlic and onions. Saute until translucent. Add in the ground meat, season with salt and pepper and cook until browned. Add in the pasta sauce and simmer on low until thickened, about 10-15 minutes.
Meanwhile, grill or broil zucchini about 5 minutes per side, and pat with paper towel to get rid of any more moisture.
In a medium bowl mix the ricotta, 1/4 cup of the parmesan cheese, egg, spinach, basil and salt & pepper.
To assemble lasagna, in a 9 x 12 dish spread some of the meat sauce into the bottom pan. Then layer with zucchini slices, 1/2 the ricotta mixture then 1/2 the mozzarella cheese. Repeat by layering the with meat sauce, zucchini slices, ricotta mixture, mozzarella and top with zucchini slices. Spread on top the remaining meat sauce, Parmesan cheese and 1/2 cup of mozzarella evenly over the top; cover with foil.
Bake 45 minutes covered, then increase heat to 375 degrees F and bake uncovered for 15 minutes. Let it stand for about 10 minutes before serving.