Low Carb Zucchini Lasagna With Spicy Turkey Meat Sauce1
I might have had little too much fun in Chicago. Basically I’m looking for a MAJOR detoxification. I chowed down on churros, a wine, and most likely an entire platter of potato chips and guac.
HELP.
We even hit up a yoga sculpt course in Streeterville. I think it was one of the best workouts I’ve ever had. Which totally offered me permission to eat more food, right? Incorrect. Churros = no bueno for the thighs.
If you’ve under no circumstances experienced zucchini lasagna, you’re in for a mouth watering surprise! The zucchini replaces the noodles and it is topped with levels of an incredible turkey meats sauce and lots of ricotta and mozzarella. Next time I’d probably add mushrooms, pepperoni pieces, or perhaps even more roasted veggies. In any event, it’s love!
Cheesy, protein-packed, low carbohydrate and you get your veggies in. What more is there to express?! You must try this lovely dinner!
Sorry my photos aren’t the best. I was in a rush to access a workout course and didn’t possess time to await the sun to cooperate.
If you get this to meal, tag your photos #ambitiouskitchen on Instagram or post an image to my Facebook web page.
Enjoy! xo
5.0 from 1 reviews
Ingredients
1 teaspoon essential olive oil
3 cloves garlic clove, minced
1 green pepper, diced
2 teaspoon dried oregano
red pepper flakes, if desired
sodium and pepper, to taste
15 oz part skim ricotta
1 egg white
12 oz low fat or component skim shredded mozzarella cheese
Instructions
Preheat oven to 375 levels F.
Place sliced zucchini on large baking sheet coated with non stay cooking aerosol. Sprinkle with salt and roast in the oven for 15-20 a few minutes to help dry out the zucchini a bit. This is a crucial step.
As the zucchini noodles are roasting, you may make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so you don’t burn off it. Add floor turkey and cook until no longer pink. Add in tomato sauce, smashed tomato vegetables, oregano, basil, parsley, and some dashes of reddish pepper flakes. Bring to a boil, after that reduce high temperature to low and simmer 25 to 30 minutes or until sauce REALLY thickens up! Period with sodium and gluten free jiggly cheesecake pepper to taste. Remove from high temperature to cool.
In a medium bowl, combine egg white, ricotta, and Parmesan. Period with a little bit of salt and pepper. Add in 1/2 cup from the slightly cooled meat sauce and stir to combine.
To put together lasagna, spread 1/2 from the turkey meat sauce in to the bottom of a 9×13 inch cooking pan coated with nonstick cooking spray. Place zucchini pieces evenly over meats sauce, spread on 1/2 of the ricotta combination, after that sprinkle 1/2 from the mozzarella on. Do it again layers again starting with the meats sauce, zucchini pieces and ricotta mixture and completing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute much longer uncovered. Serve using a aspect salad. Makes 8 generous servings.
This meal makes great leftovers and it is freezer-friendly!
Wvgirl, avoid being afraid to replace everything with great fat variations (rather than turkey, full-fat pork and/or meat; all high fats cheeses, egg white with whole egg, etc.). I also have a hard time with carbs, and eating fat helps. This will also lower the carb content, although it’s most likely the tomatoes that are providing most of the carbs. Hard to replace that. What’s in the low carb sauce? Zucchini isn’t that saturated in carbs.
For me personally, I’ll easily eat 2-3 servings of the at one sitting.
Monique,
I want to make this formula vegetarian for my spouse but obviously can’t use surface turkey (We alternatively would love it hehe). What may i use like a viable substitution?