Zucchini Lasagna

Zucchini Lasagna!! This week Bailee and I were thinking about a new recipe we could try out for something different to eat. We came up with this low carb option of lasagna. We were worried about using pasta sauce because we didn't want all the preservatives that come with bottled sauce. We decided to avoid that issue and make our own tomato sauce which was the best decision! It turned out so good, with only using fresh ingredients and it really made all the difference! 

The recipe! 
4 zucchinis stripped into thick noodles 
1 lb ground turkey 
1/2 onion 
1 container ricotta cheese 
1 egg
1/2 c shredded cheese 
Handful spinach 

Homemade pasta sauce
5 Roma tomatos
1/4 c basil 
Salt and pepper to taste 

Peel zucchinis. Brown the meat and onion. Meanwhile, dice tomatoes and basil and cook on medium heat over stove. After about 7 minutes of cooking,  blend in blender until sauce texture. Mix ricotta, egg, and cheese. Layer and build. Cover with tinfoil and bake at 375 for 30 minutes. Uncover and cook for additional 20. Melt cheese on top.


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