Low-Carb Lasagna (with Zucchini Noodles)
If you’re on the lookout for a wholesome, satisfying meal that doesn’t compromise on flavor, then look no further than this Low-Carb Lasagna (with Zucchini Noodles). This dish is a perfect way to indulge in lasagna without the carbs. The zucchini noodles serve as a fantastic substitute for traditional pasta, while the layers of turkey, cheese, and delicious toppings create a hearty meal that the whole family will love. Get ready to impress your friends and family with this easy and delicious recipe!
Why It’s Crowd-Pleasing
This Low-Carb Lasagna (with Zucchini Noodles) is a real crowd-pleaser because it combines classic Italian flavors with a healthy twist. The zucchini noodles not only cut down on carbs but also add a fresh and vibrant element to the dish. With a rich and savory filling of ground turkey and cheeses, alongside turkey pepperoni and veggies, this lasagna is sure to satisfy even the pickiest eaters. Plus, it’s easy to prepare, making it an ideal weeknight dinner or a dish to serve at gatherings.
Ingredient Checklist
To create this delightful Low-Carb Lasagna (with Zucchini Noodles), here’s what you’ll need:
- 3 large zucchinis
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 pound ground 99% fat-free turkey
- 1 cup onion (roughly 1 small), diced
- 1 1/2 tablespoons garlic, minced
- 1 teaspoon salt
- Black pepper to taste
- 15-ounce container light or fat-free ricotta cheese
- 1 large egg
- 14-ounce jar pizza sauce
- 2 cups turkey pepperoni slices (roughly 48)
- 8 ounces light mozzarella cheese, grated
- 1/2 large green pepper, chopped
- 1/4 cup black olives, slivered
- 2 tablespoons Parmesan cheese, finely grated
Recommended Tools
Before you start cooking, gather these essential tools:
- Spiralizer or Vegetable Peeler: For creating the zucchini noodles.
- Skillet: To cook the turkey and vegetables.
- Baking Dish: A 9×13 inch dish works perfectly for layering the lasagna.
- Mixing Bowls: For combining the ricotta mixture.
- Sharp Knife: To chop the vegetables.
Low-Carb Lasagna (with Zucchini Noodles) — Do This Next
Follow these steps to prepare your delicious Low-Carb Lasagna (with Zucchini Noodles):
Step 1: Prepare the Zucchini Noodles
Begin by washing the zucchinis. Use a spiralizer or vegetable peeler to create long strips of zucchini, resembling noodles. Once done, sprinkle the zucchini noodles with 1 tablespoon of salt and let them sit in a colander for about 20 minutes. This process helps to draw out excess moisture, preventing a soggy lasagna.
Step 2: Cook the Turkey Mixture
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute. Add the ground turkey, 1 teaspoon of salt, and black pepper to taste. Cook until the turkey is browned and cooked through, about 7-10 minutes. Set aside.
Step 3: Prepare the Ricotta Mixture
In a mixing bowl, combine the ricotta cheese, large egg, and a pinch of salt. Mix until well combined and set aside.
Step 4: Layer the Lasagna
Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of pizza sauce on the bottom. Next, layer half of the zucchini noodles, followed by half of the turkey mixture, half of the ricotta mixture, half of the turkey pepperoni slices, and half of the green pepper. Repeat the layers, finishing with a final layer of zucchini noodles topped with the remaining pizza sauce.
Step 5: Add the Cheeses
Sprinkle the grated mozzarella cheese evenly over the top of the lasagna. Finish with slivered black olives and a sprinkle of grated Parmesan cheese.
Step 6: Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Step 7: Serve and Enjoy!
Once baked, let the lasagna sit for about 10 minutes before slicing. This resting time helps the layers set, making it easier to serve. Enjoy your delicious and healthy Low-Carb Lasagna (with Zucchini Noodles) with a side salad or your favorite vegetables!
Variations for Dietary Needs
Feel free to modify this Low-Carb Lasagna (with Zucchini Noodles) recipe to suit various dietary needs:
- Vegetarian: Substitute the ground turkey with sautéed mushrooms, spinach, or lentils.
- Dairy-Free: Use a dairy-free ricotta alternative and dairy-free cheese.
- Gluten-Free: Ensure all sauces used are gluten-free, and the turkey pepperoni is certified gluten-free.
- Spicy: Add red pepper flakes or spicy Italian sausage for an extra kick.
Pro Tips & Notes
- For an even more flavorful lasagna, consider adding Italian herbs like oregano and basil to the turkey mixture.
- If you prefer your zucchini noodles softer, you can lightly sauté them for a few minutes before layering them in the lasagna.
- To reduce moisture further, pat the zucchini noodles dry with paper towels after salting them.
- This recipe is perfect for meal prep; simply divide into portions and store in the fridge or freezer for later.
Make-Ahead & Storage
This Low-Carb Lasagna (with Zucchini Noodles) can be made ahead of time. You can prepare the entire lasagna, cover it with foil, and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake it and store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in the oven until heated through.
FAQ
Can I use other vegetables instead of zucchini?
Absolutely! You can substitute zucchini with eggplant or thin slices of bell peppers for a different flavor and texture.
How do I prevent the lasagna from being watery?
Salting the zucchini noodles and letting them sit helps to draw out moisture. Additionally, using a thicker pizza sauce can help keep the layers from becoming watery.
Can I use regular pasta instead of zucchini noodles?
Yes, if you prefer traditional lasagna, feel free to use your favorite pasta. Just be mindful that it will increase the carb count significantly!
Is this lasagna freezer-friendly?
Yes, you can freeze this lasagna! Just make sure it’s fully cooled before wrapping it tightly and placing it in the freezer. It can be frozen for up to 3 months.
Desserts to Finish
To complete your meal, consider these delightful desserts:
Final Bite
This Low-Carb Lasagna (with Zucchini Noodles) is not just a healthier alternative; it’s a celebration of flavors that brings everyone to the table. With its rich layers and cheesy goodness, it’s bound to become a new family favorite. Enjoy your culinary adventure, and don’t hesitate to share this recipe with friends who are looking to enjoy a guilt-free lasagna!
Low-Carb Lasagna (with Zucchini Noodles)
Ingredients
Equipment
Method
- Begin by washing the zucchinis. Use a spiralizer or vegetable peeler to create long strips of zucchini, resembling noodles. Once done, sprinkle the zucchini noodles with 1 tablespoon of salt and let them sit in a colander for about 20 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute. Add the ground turkey, 1 teaspoon of salt, and black pepper to taste. Cook until the turkey is browned and cooked through, about 7-10 minutes. Set aside.
- In a mixing bowl, combine the ricotta cheese, large egg, and a pinch of salt. Mix until well combined and set aside.
- Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of pizza sauce on the bottom. Next, layer half of the zucchini noodles, followed by half of the turkey mixture, half of the ricotta mixture, half of the turkey pepperoni slices, and half of the green pepper. Repeat the layers, finishing with a final layer of zucchini noodles topped with the remaining pizza sauce.
- Sprinkle the grated mozzarella cheese evenly over the top of the lasagna. Finish with slivered black olives and a sprinkle of grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once baked, let the lasagna sit for about 10 minutes before slicing. Enjoy your delicious and healthy Low-Carb Lasagna with a side salad or your favorite vegetables!
Notes
- For an even more flavorful lasagna, consider adding Italian herbs like oregano and basil to the turkey mixture.
- If you prefer your zucchini noodles softer, you can lightly sauté them for a few minutes before layering them in the lasagna.
- To reduce moisture further, pat the zucchini noodles dry with paper towels after salting them.
- This recipe is perfect for meal prep; simply divide into portions and store in the fridge or freezer for later.
