LOW CARB ZUCCHINI LASAGNA WITH SPICY TURKEY MEAT SAUCE #VEGAN #KETO
One of my preferred veggie pressed suppers on Ambitious Kitchen happens to incorporate this perfect zucchini lasagna that incorporates tons of turkey meat sauce, new herbs, parmesan, ricotta and obviously, mozzarella.
In addition to the fact that it is an incredible method to go through your nursery crisp zucchini, tomatoes and herbs, yet it likewise happens to be low in carbs and gluten free, which means you can pummel one of my preferred almond margarine blondies after and consider it daily.
Clowning aside, now and again it's only pleasant to get a decent portion of additional veggies over carbs into our bodies, and this zucchini noodle lasagna is the ideal method to do it. This formula was first distributed in 2014, however required an extreme photography update, so here we are!
INGREDIENTS:
- Nonstick cooking spray
- 4 large zucchini, sliced about 1/4 inch thick
- 1/2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 green pepper, diced
- 1 pound lean ground turkey (93%)
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) can crushed tomatoes
- 4 tablespoons tomato paste
- 2 teaspoon dried oregano
- handful of basil, finely chopped (about 1/4 cup)
- handful of parsley, finely chopped (about 1/4 cup)
- 1/2 teaspoon red cayenne pepper, if desired
- red pepper flakes, if desired
- 1/2 teaspoon salt
- Lots of freshly ground black pepper
For the ricotta cheese mixture:
- 15 oz part skim ricotta (or use whole milk)
- 1 egg white (or use whole egg)
- 1/4 cup grated Parmesan cheese
- salt and pepper
- 12 ounces shredded mozzarella cheese (or about 1 1/2 cups)
INSTRUCTIONS:
- Preheat oven to 375 degrees F.
- Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
- While the zucchini noodles are roasting, make the turkey meat sauce: Heat olive oil in a large pot over medium high heat. Add garlic, onions, and diced green pepper and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn. Add in ground turkey, breaking up meat and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, cayenne pepper, and a few dashes of red pepper flakes. Add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer UNCOVERED 20 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon of tomato paste.) It should resemble spaghetti sauce. Remove from heat to cool.
- In a medium bowl, combine ricotta, egg white and parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
- To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.
For more detail :http://bit.ly/2NqFOaW
