Zucchini Lasagna - Low-Carb Lasagna for all the Italian Lovers!
For my fellow Italian peeps, this is a GREAT way for you to get your pasta fix without all the carbs associated with pasta dishes! This is a recipe that I adapted from Skinny Taste's Zucchini Lasagna Recipe.
Now, fair-warning, this recipe is a bit labor intensive. But, I'm telling you, the taste is SO worth it!
What you need:
- Ground turkey
- Frozen veggies (or fresh) *optional for meat sauce*
- Herbs and seasonings for sauce *optional*
- Crushed tomatoes (28 oz)
- 3-4 Zucchini
- Salt (for zucchini preparation)
- 15 oz cottage cheese or ricotta
- Parmesan cheese
- Mozzarella cheese (for sprinkling between layers and on top)
Firstly, I tackled the sauce! This is a great thing to start with because it's going to simmer while you prep the other components.
Basically, the great thing about meat sauces is that you can put whatever you want in it! Meat sauces are super flexible like that! You want beef? Great. Peppers? Great. Hate peppers and want tons of garlic and onions? Awesome. Corn? That's great too!
Start by sauteing the ground turkey until there's no more pink. I ladled out the majority of the fat, but left a little bit in there for sauteing the rest of the veggies.
Then mix in your frozen veggies. Whichever ones you'd like! I stuck with the pepper & onion mix, as well as the mirepoix mix that I used in the last recipe. I then added the crushed tomatoes, basil and italian seasoning to taste, as well as a bit of sugar to bring out the natural sweetness of the tomatoes. Let simmer for at least 20 minutes so all the flavors meld together.
Now onto the zucchini...
Prepping the zucchini is by far the most labor intensive part of this process. You're probably think, why the heck would that be? Don't you just need to slice into strips and go?
Well, actually, no. Zucchini are very watery veggies. And, what we need to do is dry them out as much as possible or else you're lasagna is going to be more like soup than lasagna.
So, after you've sliced everything into strips (and they don't have to be perfect...as you can tell mine aren't)...salt them! Salt will help bring out the juices, which you can then dab off. Salt them and let them sit for at least 10 minutes. Blot off any excess water.
Then, grill them, again blotting off the excess water after they've been grilled.
While you're zucchini are grilling - make your cottage cheese mixture by combining the 15oz of cottage cheese with your parmesan cheese. Set aside for assembly...
Now, you can assemble your lasagna! During this time, I also preheated my oven to 375F.
Basically, this part is super easy! Kind of messy, but definitely easy!
Start with your meat sauce on the bottom of the pan.
Layer zucchini on top of that.
Then your cottage cheese mixture.
Sprinkle with some of your mozzarella cheese.
Then layer some more zucchini.
Repeat this process until you run out of ingredients, and then top with mozzarella cheese!
I don't really think that pan size matters for the lasagna. Basically, if you want really thick lasagna, use a smaller pan. And a larger pan if you want your lasagna to have less layers.
After you've assembled your lasagna...bake covered for 45 minutes. Do not forget to cover! I totally did at first and it will save you some mess if you remember to cover your lasagna now!
After the 45 minutes have elapsed, uncover your lasagna and continue baking for 10-15 minutes or until golden brown on top.
After baking, if you have the patience to wait and not dig in immediately, let your lasagna rest for 10 minutes. It will hold its shape better when you cut into it.
That's it! Hope you love it!