My family usually celebrates Christmas Day with a brunch buffet, this year I wanted to change it up and serve dinner. I decided on lasagnas because they can be made in advance, allowing me to relax and enjoy Christmas morning.
I like having options to ensure everyone will be happy. I personally wanted lighter fare after the insanely delicious, but heavy dinner we had Christmas Eve. However, I knew my Dad and the kids would probably not be enthusiastic about the idea of zucchini lasagna. So I made one zucchini and one traditional, and I honestly think the zucchini came out better.
I got this recipe from Ambitious Kitchen, lots of great recipes there, check it out. I’ve made this several times before using a different recipe, and each time it came out a little watery. I’ve never tried drying the zucchini in the oven first, but this turned out to be a fantastic suggestion. Don’t skip this step, it’s imperative to get the moisture out. They will look like the picture below when they are done.
This dish can easily be made ahead of time. Prepare everything according to directions, then refrigerate until you’re ready to cook. It also reheats nicely for leftovers.
Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce
Low carb version of a classic Italian favorite. Rich and bursting with flavor, you won't miss noodles for a minute.
- 5 Large Zucchini sliced 1/4 inch thick
- 1 tsp Olive Oil
- 3 Cloves of garlic, minced
- 1 Small yellow onion, diced
- 1 Pound Ground turkey
- 1 14 oz Can of tomato sauce
- 1 14 oz Can of crushed tomatoes
- 2 tsp Dried oregano
- 1/4 Cup Basil, finely chopped
- 1/4 Cup Parsley, finely chopped
- Red pepper flakes to taste (this will spice it up so use sparingly)
- 15 oz Part skim ricotta cheese
- 1 Egg white
- 1/4 Cup Parmesan cheese
- 12 oz Shredded mozzarella cheese
Preheat oven to 375 degrees
Place sliced zucchini on a non stick foil lined baking sheet, I added a little cooking spray just to be sure they wouldn't stick.
Cook zucchini for 15-20 minutes, allowing them to dry out.
Remove from oven and set aside to cool.
In a large pan, heat olive oil over medium-high heat.
Add onion and garlic and cook until onions become translucent.
Add in turkey and brown.
Once turkey is no longer pink, add tomato sauce, crushed tomatoes, oregano, basil, parsley and red pepper flakes.
Bring to a boil, reduce heat to low and let simmer for 25 minutes.
In a mixing bowl combine egg white, ricotta and parmesan. Salt and pepper to taste.
Prepare a 9x13 baking dish. I like to line with non stick foil, but you can just spray with cooking oil if you don't have any.
Pour half the turkey sauce and cover bottom of pan.
Line zucchini over the sauce, making sure to cover most of the area.
Take half of the ricotta mixture and spread evenly over the zucchini. Top with half of the mozzarella.
Repeat process for additional layer, ending with mozzarella on top.
Cover with foil and bake for 30 minutes.
Remove from oven and take foil off, return to oven and cook for an additional 15 minutes.
Broil for the last 2 or 3 minutes to brown top. Make sure to watch closely during this step, it happens quickly and you don't want to burn it.
Remove from oven, let stand for 5 minutes and serve!
Did you try this recipe? Have any suggestions or comments? Let us know below!