Zucchini Lasagna (Low Carb)

Lasagna is a go to comfort food. This is a spin with less carbs because you use slices of zucchini instead of lasagna noodles. It's my first time making it so it's experiment night for dinner!

What you need -

3 Zucchini peeled and sliced thinly
1 pound of turkey meat (you can use beef it you'd like)
1 jar of your favorite pasta sauce (I like Muir Glen Organic Tomato Basil)
15 oz of ricotta cheese
16 oz of shredded mozzarella
1/4 cup of grated parmesan (not that fake powdered stuff)
1 egg
3 cloves of garlic

So drizzle a tiny bit of olive oil in a large skillet and toss in those chopped garlic cloves. Let them simmer for a minute to get that flavor flowing.

After a couple of minutes add the turkey meat and brown it. 

Now here are the herbs I put into the browning meat. 

Pepper

Herbs De Provence (not sure what it is but I like it!)

Oregano 

Parsley 

Basil 

Salt (it's in the owl)

I just shake in a bit of each to the meat as it's browning. 

Next I peel and slice the zucchini. 

Look at all that yumminess! 

Once the meat is browned pour in the jar of pasta sauce and stir it in.

While that simmers mix the cheeses (leave out some of the mozzarella to sprinkle on top) an egg, some salt and pepper and then a shake or so of parsley. 

So before I set out on this expedition I read online that grilling the zucchini a little bit before you bake it will keep the lasagna from getting to watery (and it helped!)

So line the pan with the grilled zucchini. (BTW I made a smaller version since it's just the two of us) 

Layer the meat sauce next. 

Then layer with the cheese mixture.

Keep layering and finish with a zucchini layer.

Top with mozzarella and cover with tinfoil. 

Bake for 45 minutes then uncover and bake 15 more minutes.

TADA!!! And I must say it was very satisfying! Good taste and even the hubs liked it!