Zucchini Lasagna

A delicious, low carb dinner that replaces regular noodles for zucchini noodles! Our recipe is no fuss, and only takes a few steps to make.

Course american, Dinner, italian, low carb

Cuisine American, dinner, Italian, low carb

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 256kcal

Author Kathi & Rachel

Equipment

Mandolin
9x13 Pan

Ingredients

4 large zucchini sliced into strips with a mandolin or potato peeler
2 tbsp salt to remove exess moisture- more may be needed
1 tbsp olive oil
1 lb ground turkey sausage or ground chicken, turkey or beef
24 ounces marinara sauce
1 cup diced white onion
2 eggs
15 ounces ricotta cheese
2 cups shredded mozzarella

Instructions

Preheat oven to 375 degrees.
Cut ends off of zucchini after washing, and using a mandolin (preferably with safety glove or safety attachment!) slice lengthwise into slices, about 3mm ) thick. Lay the zucchini strips on paper towels and sprinkle with salt. Allow to sit while you complete the next 2 steps (at least 15-20 minutes). Use a paper towel to dab the excess moisture from zucchini.
Cook turkey sausage in a skillet on medium high with diced onion, and 1 tbsp olive oil. Once meat is fully cooked, add 24 ounces of marinara sauce and heat through. Remove from heat.
Mix eggs, salt and nutmeg with ricotta cheese. Set aside
Layer:
Meat Sauce
Zucchini noodles
Ricotta Mixture
Shredded Mozzarella
Repeat for one more layer, and end with a final top layer of zucchini noodles and shredded mozzarella on top.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes. Broil the top for extra color if desired.

Notes

-Zucchini Lasagna will by nature (zucchini is 95% water) be a little more 'watery' than you are used to. Allow it to cool for 10-15 minutes before serving to help.

Nutrition