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Homemade Low-Carb Lasagna (with Zucchini Noodles) recipe photo

Low-Carb Lasagna (with Zucchini Noodles)

This Low-Carb Lasagna is a flavor-packed delight! Enjoy layers of zucchini, turkey, and cheese without the carbs!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna:
  • 3 large zucchinis
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 1 pound ground 99% fat-free turkey
  • 1 cup onion (roughly 1 small, diced)
  • 1.5 tablespoons garlic (minced)
  • 1 teaspoon salt
  • Black pepper (to taste)
  • 15 ounce light or fat-free ricotta cheese
  • 1 large egg
  • 14 ounce pizza sauce
  • 2 cups turkey pepperoni slices (roughly 48)
  • 8 ounces light mozzarella cheese (grated)
  • 0.5 large green pepper (chopped)
  • 0.25 cup black olives (slivered)
  • 2 tablespoons Parmesan cheese (finely grated)

Equipment

  • Spiralizer or vegetable peeler
  • Skillet
  • Baking dish
  • Mixing bowls
  • Sharp knife

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. In a mixing bowl, combine the ricotta cheese, large egg, and a pinch of salt. Mix until well combined and set aside.
  4. 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.
  5. Sprinkle the grated mozzarella cheese evenly over the top of the lasagna. Finish with slivered black olives and a sprinkle of grated Parmesan cheese.
  6. 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.
  7. 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.