Zucchini lasagna with ground turkey is a healthy low carb dinner layered with lean protein, ricotta, marinara, and melted mozzarella.

Scale

4 medium zucchinis sliced lengthwise into 1/8-inch thick strips

1 lb lean ground turkey

1 cup low-carb marinara sauce

15 oz ricotta cheese

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2 large eggs

2 cloves garlic minced

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

2 tbsp olive oil

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1. Preheat oven to 375°F (190°C).

2. Slice zucchinis, salt them, let sit 10–15 minutes, then pat dry.

3. Heat olive oil and cook ground turkey until browned.

4. Add garlic, herbs, salt, and pepper. Cook 2 minutes.

5. Add marinara and simmer 5 minutes.

6. Mix ricotta, 1 cup mozzarella, Parmesan, eggs, and herbs.

7. Layer meat sauce, zucchini, cheese mixture. Repeat three times.

8. Top with remaining mozzarella.

9. Cover and bake 30 minutes.

10. Uncover and bake 15 minutes until golden.

11. Rest 10–15 minutes before serving.

Salt zucchini to prevent excess moisture.

Use lean turkey for best clean eating results.

Let lasagna rest before slicing for clean layers.