In the mood for a warm cheesy home-cooked lasagna but are trying not to overindulge. This carb-conscious lasagna has solved the timeless struggle of wanting to eat something delicious but not wanting to blow your daily calorie intake in one sitting!
This is not only one of the best lasagnas out there for nutritional value but I can assure you it tastes almost too good to be true. Try this for your next Sunday dinner, dinner party, or just because you’re craving it.
Carb-Conscious Zucchini Lasagna (Serves 10)
- 2 pounds groud turkey
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 (8-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 2 whole omega-3 eggs
- 15 ounces low-fat ricotta cheese
- Pinch of parsley
- ¾ cup low-fat shredded mozzarella cheese
- 2-3 whole zucchinis
- ¼ cup grated Parmesan cheese
Preheat oven to 325˚F. In a skillet, cook the turkey with the garlic and season with salt and pepper. When the turkey is fully cooked, drain excess water and then stir in the tomato sauce and Italian seasoning.
In a separate dish, beat the eggs with the ricotta; add a little salt and pepper and the parsley. Set aside.
Thinly slice the unpeeled zucchinis lengthwise about 1/8 inch thick.
Grease a 9- x 13- inch baking pan and layer the ingredients in the pan; one-third zucchini, salt and pepper; half the meat sauce, one-third of the zucchini, salt and pepper;
All the ricotta, half the mozzarella and Parmesan
One-third of the zucchini, salt and pepper, the rest of the meat sauce; the rest of the cheeses
Bake at 325˚F for 45 to 60 minutes to an hour until bubbly and the zucchini is cooked well. Can be frozen. Enjoy with grilled vegetables or ½ cup of quinoa.
Calories 356 | Protein 34 g | Fat 13 g | Carbohydrates 25 g | Fibre 4 g
– If you are vegetarian opt out ground turkey for 1 bag of Gardein Beefless Ground
– Tastes great with 1 cup of sautéed onions added to “meat” sauce
Recipe from Natasha Turner’s Supercharged Hormone Diet.