See how ground turkey quickly transforms into a delicious, low carb 'pasta' dish

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I can eat lasagna anytime of the day; it's just one of those meals most people love. I mean, it's tomato sauce, cheese, meat and pasta! What's not to love? Below you'll find a super tasty and filling lasagna made with zucchini instead of pasta. It's got everything you love about the oven-baked classic without all the extra carbs.
We start by thinly slicing zucchini using a Japanese mandoline. We got ours from a local Asian restaurant supply store, but any mandoline will work just fine. Always be careful when using a mandoline! You can also place your sliced zucchini on a wire rack and dry it out in the oven before using in the lasagna. This helps reduce the water content, but it isn't necessary.
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Zucchini Lasagna
Cooktop Cove
Ingredients
2 tablespoons olive oil
1 onion, small diced
5 cloves garlic, minced
1 teaspoon dried oregano
2 pounds lean ground turkey
2 tablespoons tomato paste
2¼ cups marinara sauce
3 cups ricotta cheese
1 egg
Salt and pepper to taste
5 to 7 large zucchini, thinly sliced lengthwise
2 tablespoons roughly chopped fresh basil
¼ cup mozzarella cheese
¼ cup Parmesan cheese
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Heat oil in a large saute pan. Add onion and garlic, and cook until tender. Add oregano and ground turkey, and brown until cooked through. Add tomato paste, and cook for another 3 minutes.
3. Add 2 cups of marinara, then simmer on low for 10 minutes.
4. In a separate bowl, blend ricotta, egg, and salt and pepper to taste.
5. Spread the remaining ¼ cup of marinara on the bottom of a baking dish.
6. Layer zucchini evenly, then spread a layer of the turkey mixture.
7. Make a layer of the ricotta on top of the turkey mixture, then repeat layers as needed.
8. Sprinkle basil on top, then evenly sprinkle mozzarella and Parmesan cheeses.
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9. Bake in oven for 30 to 40 minutes, until zucchini is cooked through and the top is bubbly and golden brown.
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