This is the ultimate low carb zucchini lasagna. Made with ricotta, ground turkey and sun-dried tomatoes, it’s rich and super satisfying.
I love pasta, but pasta doesn’t love me. If I eat it as consistently as I would like to, the spikes in blood glucose and insulin always lead to breakouts and bloating. In fact, studies have actually found increased insulin levels are directly tied to acne.(1)
But I love pasta. Especially lasagna. And this Halloween, I want to be able to make a big ol’ dish of lasagna to share with my family, but not feel AWFUL the next day.
And boy, have I found the perfect recipe. Enter my low-carb Zucchini Lasagna recipe. Whip this up on Halloween and your friends and family won’t even realize they’re not eating pasta.
This recipe comes in at around 15g net carbohydrates and 35g of protein per serving. Meaning you’re going to be feeling perfectly satiated after this meal!
Recipe Highlights
- 15 net carbs per serving
- 35 grams protein per serving
- Super satisfying
- Makes great leftovers
Did you love this recipe? Let me know in the comments below!
The Best Low Carb Zucchini Lasagna
Ingredients
Ingredients
- 3 zucchini thinly sliced into long strips
- 1 pound ground turkey
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- pinch salt
Cheese Layer
- 9 ounces ricotta
- 2 ounces pecorino grated
- 1 egg
- 4 cloves garlic minced
- pinch salt
Sun-dried Tomato Sauce
- 1 cup sun-dried tomatoes roughly chopped
- 1 tablespoon olive oil
- 1/2 cup cannellini beans
- 3 tablespoons tomato paste
- 5 cloves garlic minced
- 1/4 cup water if sauce needs thinning
Instructions
- Preheat oven to 400 degrees.
- In a pan over medium heat, add 1 Tbsp. olive oil. Add the turkey, cayenne, garlic powder, salt and pepper. Sauté until cooked all the way through. Remove from heat.
- In a food processor, add all of the cheese layer ingredients. Blend until smooth. Transfer to a bowl.
- In the same food processor, add all of the sundried tomato sauce ingredients. Blend until smooth.
- In an 8×8 inch ovenproof baking dish, first add 1/4 of the tomato sauce. Smooth to cover the entire bottom of the dish. Next add the zucchini strips, layering to cover the entire bottom of the dish. Add 1/2 of the cheese sauce and 1/2 of the turkey. Repeat the tomato sauce, zucchini, cheese and turkey layers. On the top layer, add the remaining tomato sauce and add a sprinkle of grated pecorino.
- Bake for 45 minutes. Allow to cool for at least 10 minutes before eating.
Equipment
Nutrition
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