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Homemade Low-Carb Lasagna (with Zucchini Noodles) photo

Low-Carb Lasagna (with Zucchini Noodles)

A lighter lasagna that layers seasoned turkey, ricotta, pepperoni and mozzarella between thin baked zucchini slices for a low-carb twist.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings

Equipment

  • 9x13 inch baking pan
  • mandolin or sharp knife
  • Baking Sheet
  • Large Skillet
  • Mixing Bowl
  • Spatula
  • Aluminum Foil

Ingredients
  

  • 3 large zucchinis sliced 1/8-inch thick
  • 1 tablespoon salt for sprinkling on zucchini
  • 2 tablespoons olive oil
  • 1 pound ground 99% fat-free turkey
  • 1 cup onion roughly 1 small, diced
  • 1 1/2 tablespoons garlic minced
  • 1 teaspoon salt for turkey mixture
  • black pepper to taste
  • 15 ounce container light or fat-free ricotta cheese
  • 1 large egg
  • 14 ounce jar pizza sauce use half the jar for layering
  • 2 cups turkey pepperoni slices roughly 48 slices
  • 8 ounces light mozzarella cheese grated
  • 1/2 large green pepper chopped
  • 1/4 cup black olives slivered
  • 2 tablespoons Parmesan cheese finely grated

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Trim the zucchinis and slice them into 1/8-inch-thick ribbons using a mandolin or sharp knife. Lay slices on a baking sheet in a single layer and sprinkle with 1 tablespoon salt.
  • Bake the zucchini slices 10–15 minutes, until they begin to dry and lightly brown; remove and set aside to cool.
  • Increase oven temperature to 375°F (190°C).
  • In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add ground turkey, diced onion, minced garlic, 1 teaspoon salt, and a pinch of black pepper. Cook, breaking up the meat, until turkey is browned and onion is soft, then remove from heat.
  • In a bowl, beat together the ricotta and the egg, seasoning with a pinch of black pepper; set aside.
  • Spray a 9×13-inch baking pan with cooking spray. Spread half of the pizza sauce evenly over the bottom of the pan.
  • Layer half the cooked turkey evenly over the sauce, then top with half the zucchini slices, half the ricotta mixture, half the pepperoni slices, and half the grated mozzarella.
  • Repeat the layers once more with the remaining turkey, zucchini, ricotta, pepperoni, and mozzarella. Arrange chopped green pepper and slivered black olives on top, then sprinkle with grated Parmesan.
  • Cover the pan with foil and bake at 375°F for 45 minutes. Remove foil and bake an additional 10 minutes.
  • Broil on high 2–3 minutes to brown the top, watching carefully to avoid burning. Let stand 5 minutes before slicing and serving.

Notes

  • Slice zucchini evenly for uniform baking.
  • Pat zucchini dry if very watery before layering.
  • Use light cheeses to keep the dish lower in fat.
  • Watch closely while broiling to prevent burning.