High Protein Low Carb Zucchini Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, cook the ground turkey over medium heat until browned. Drain any excess fat.
• STEP 3.Add the onion, garlic, and Italian seasoning to the skillet and cook for an additional 2-3 minutes.
• STEP 4.Stir in the tomato sauce and simmer for 10 minutes.
• STEP 5.Meanwhile, slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.
• STEP 6.In a greased baking dish, layer the zucchini strips, ground turkey mixture, and shredded mozzarella cheese.
• STEP 7.Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes.
• STEP 9.Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 10.Let the lasagna cool for a few minutes before serving. Enjoy!

Cooking Tips

• Make sure to drain any excess fat from the cooked ground turkey to keep the lasagna lean.
• If you prefer a vegetarian version, you can substitute the ground turkey with cooked lentils or mushrooms.
• Feel free to add other vegetables like spinach or bell peppers to the ground turkey mixture for extra flavor and nutrients.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place individual portions in the microwave or oven until heated through.
• Serve the zucchini lasagna with a side salad for a complete and balanced meal.