24 Amazing Low Carb Recipes #2

2. Turkey Zucchini Noodle Lasagna

Servings: 8


  • 4-5 medium/large zucchini sliced into 1/4 inch thick slices
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 lb lean ground turkey
  • 1 teaspoon oregano
  • 1/4 teaspoon fennel crushed double it if you love fennel!
  • 1/4 teaspoon salt
  • 650 mL 22 oz jar of pasta sauce
Ricotta mixture
  • 500 g 17 oz light ricotta, any extra liquid discarded
  • 1 egg
  • 1/4 teaspoon salt
  • 2 cups loosely packed spinach chopped
  • 1/4 cup fresh basil chopped
  • 2 cups shredded mozzarella cheese


Prepare Zucchini 'Noodles'
  1. Heat oven to broil.
  2. Place a wire rack over a baking sheet and arrange zucchini slices on the rack. (You may need to do this part in 2 batches to fit all of the zucchini slices).
  3. Spray both sides of zucchini slices with oil, and broil for 6 minutes per side (turn half-way through), or until lightly browned. Keep an eye on them as all broilers are different and you do not want to burn them!
  4. Reduce oven temperature to 375°F.
  1. Heat oil in a large non-stick pan over medium heat. Sautee onion for 7 or so minutes, until soft and translucent. Add 2 cloves garlic and cook for 1 more minute.
  2. Add lean ground turkey and cook for 10 or so minutes, until cooked through and no pink remains. Drain the pan if necessary.
  3. Add the oregano, salt, crushed fennel seeds and pasta sauce, and cook for 2-3 more minutes until warmed through.
Ricotta Mixture
  1. Stir together the ricotta, egg, salt, spinach and basil in a large bowl.
  2. Assemble Lasagna
  3. In a 9 X 13 inch baking pan, spread out 1 cup of the tomato sauce.
  4. Top with half of the lasagna 'noodles', followed by half of the ricotta mixture, ¾ cup of shredded mozzarella, and half of the remaining sauce.
  5. Repeat, finishing with the tomato sauce.
To bake immediately
  1. Bake uncovered at 375°F for 20 minutes, spread with the remaining ½ cup mozzarella, and return to the oven for 10 more minutes.
  2. Allow lasagna to stand for 10-15 minutes before serving (this helps it set up).

To freeze for later

  1. Assemble lasagna as directed above, then cover with foil. Freeze for up to 3 months.
  2. To bake from frozen, pre-heat oven to 375°F. Bake (covered) for 45 minutes.
  3. Remove foil, and bake for 15 more minutes, until cheese is bubbly and lasagna is heated through.
Recipe credits: Sweet Peas and Safron

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