24 Amazing Low Carb Recipes #2
2. Turkey Zucchini Noodle Lasagna
Servings: 8
Ingredients:
- 4-5 medium/large zucchini sliced into 1/4 inch thick slices
Sauce
- 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
Other
- 2 cups shredded mozzarella cheese
- 4-5 medium/large zucchini sliced into 1/4 inch thick slices
Sauce
- 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
Other
- 2 cups shredded mozzarella cheese
Instructions:
Prepare Zucchini 'Noodles'
- Heat oven to broil.
- 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).
- 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!
- Reduce oven temperature to 375°F.
Sauce
- 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.
- Add lean ground turkey and cook for 10 or so minutes, until cooked through and no pink remains. Drain the pan if necessary.
- Add the oregano, salt, crushed fennel seeds and pasta sauce, and cook for 2-3 more minutes until warmed through.
Ricotta Mixture
- Stir together the ricotta, egg, salt, spinach and basil in a large bowl.
- Assemble Lasagna
- In a 9 X 13 inch baking pan, spread out 1 cup of the tomato sauce.
- 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.
- Repeat, finishing with the tomato sauce.
To bake immediately
- Bake uncovered at 375°F for 20 minutes, spread with the remaining ½ cup mozzarella, and return to the oven for 10 more minutes.
- Allow lasagna to stand for 10-15 minutes before serving (this helps it set up).
To freeze for later
- Assemble lasagna as directed above, then cover with foil. Freeze for up to 3 months.
- To bake from frozen, pre-heat oven to 375°F. Bake (covered) for 45 minutes.
- Remove foil, and bake for 15 more minutes, until cheese is bubbly and lasagna is heated through.
Recipe credits: Sweet Peas and Safron
- Heat oven to broil.
- 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).
- 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!
- Reduce oven temperature to 375°F.
Sauce
- 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.
- Add lean ground turkey and cook for 10 or so minutes, until cooked through and no pink remains. Drain the pan if necessary.
- Add the oregano, salt, crushed fennel seeds and pasta sauce, and cook for 2-3 more minutes until warmed through.
Ricotta Mixture
- Stir together the ricotta, egg, salt, spinach and basil in a large bowl.
- Assemble Lasagna
- In a 9 X 13 inch baking pan, spread out 1 cup of the tomato sauce.
- 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.
- Repeat, finishing with the tomato sauce.
To bake immediately
- Bake uncovered at 375°F for 20 minutes, spread with the remaining ½ cup mozzarella, and return to the oven for 10 more minutes.
- Allow lasagna to stand for 10-15 minutes before serving (this helps it set up).
To freeze for later
- Assemble lasagna as directed above, then cover with foil. Freeze for up to 3 months.
- To bake from frozen, pre-heat oven to 375°F. Bake (covered) for 45 minutes.
- Remove foil, and bake for 15 more minutes, until cheese is bubbly and lasagna is heated through.
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