Cut Major Carbs With Noodle-Free Lasagna
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There's something about the combination of pasta, cheese, and red sauce that screams comfort, but most of the time, these Italian staples are served up on a bed of heavy refined carbs and lots of fat. Luckily, it is possible to enjoy the flavors you're craving without any of the digestive woes that ensue from a gluten sensitivity. All you need is this recipe starring one of our favorite vegetables: the versatile zucchini. Thin layers of sliced squash are the perfect alternative for lasagna noodles, while the ricotta mix and amped-up sauce offer the protein your body needs to fuel up and stay satisfied.
Zucchini Lasagna
From Lizzie Fuhr, POPSUGAR Fitness
INGREDIENTS
- 4 medium zucchini, sliced thin
- 1 tablespoon olive oil
- 1/2 pound ground turkey
- 1 1/2 cups marinara sauce
- 1 cup part-skim ricotta
- 1 egg
- 1 tablespoon chopped basil, divided
- Cooking spray
- 1/2 cup shredded parmesan
INSTRUCTIONS
Preheat the oven to 375ºF. Lay out 3 sheets of paper towel, lay out your zucchini slices, and salt them well. Let them sit and dehydrate as you prepare the your sauce.
In a large nonstick skillet, heat olive oil over medium heat, add the ground turkey to the pot, breaking up into small pieces and cooking until browned. Add the marinara sauce to the skillet, set the heat to low, and let the sauce simmer.
While your sauce is simmering, mix the ricotta, egg, and 1/2 tablespoon chopped basil in a small bowl until well combined. Set aside.
At this point, your zucchini slices will look like they're covered in water. Wipe them off, then press down with paper towel on every slice to remove as much moisture as possible.
Spray an 8x8 baking dish with cooking spray, then start assembling your lasagna. Lay down 5 or 6 zucchini slices in a row at the bottom of the baking dish, then top with 1/3 of the sauce, then dot with 1/3 of the ricotta mixture. Repeat the layers, alternating the direction of the zucchini. Finish with a layer of zucchini on top, then top with the parmesan cheese.
Cover your dish with aluminum foil, and let your zucchini cook for 50 to 60 minutes. Sprinkle with the remaining chopped basil, and enjoy.