The Best Low Carb Zucchini Lasagna
Satisfying, high in protein and low in carbs.
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 8x8 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
baking dish
Nutrition
Carbohydrates: 18g | Protein: 35g | Fat: 29g | Fiber: 3g
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