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Homemade Low-Carb Lasagna (with Zucchini Noodles) photo

Low-Carb Lasagna (with Zucchini Noodles)

This Low-Carb Lasagna is a delicious twist on a classic! Packed with flavor and healthy ingredients, it's a guilt-free comfort food!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Noodles:
  • 3 large zucchinis
  • 1 tablespoon salt (for the zucchini)
  • 2 tablespoons olive oil
For the Turkey Mixture:
  • 1 pound ground 99% fat-free turkey
  • 1 cup onion (diced, roughly 1 small)
  • 1.5 tablespoons garlic (minced)
  • 1 teaspoon salt (for the turkey mixture)
  • black pepper (to taste)
For the Cheese Layer:
  • 15 ounces light or fat-free ricotta cheese
  • 1 large egg
For the Lasagna Assembly:
  • 14 ounces 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 mandoline slicer
  • Large skillet
  • 9x13-inch Baking Dish
  • Mixing bowls
  • Aluminum foil

Method
 

Preparation Steps:
  1. Begin by washing your zucchinis thoroughly. Using a spiralizer or a mandoline slicer, create long, thin noodles from the zucchinis. Place them in a colander, sprinkle with 1 tablespoon of salt, and let them sit for about 15-20 minutes. This process will draw out excess moisture, preventing your lasagna from becoming watery.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Next, add the ground turkey, 1 teaspoon of salt, and black pepper to taste, cooking until the turkey is browned and fully cooked, approximately 7-10 minutes.
  3. In a mixing bowl, combine the ricotta cheese, large egg, and a pinch of salt. Mix until smooth. This creamy layer adds richness to your lasagna.
  4. Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of pizza sauce on the bottom. Layer half of the zucchini noodles over the sauce, followed by half of the turkey mixture, half of the ricotta mixture, and half of the turkey pepperoni slices. Top with half of the chopped green pepper and a sprinkle of olives.
  5. Repeat the layers with the remaining ingredients, finishing with the last of the zucchini noodles and a final layer of pizza sauce. Top it with grated mozzarella and a sprinkle of Parmesan cheese.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
  7. Once baked, remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. This step is crucial as it allows the layers to set, making it easier to serve.

Notes

  • Make sure to salt and let the zucchini sit to avoid a watery lasagna.
  • You can prepare this lasagna ahead of time and freeze it before baking.
  • Feel free to customize the cheese layer with cottage cheese or vegan alternatives.