No fail easy keto zucchini lasagna
Gluten-free and ketogenic zucchini lasagna with ground turkey, perfect for a Mediterranean diet. Loaded with vitamins and minerals, this dish is ideal for a cozy dinner at home.
Ingredients
fresh basil
6 g
red bell peppers
1
lean ground turkey
680.39 g
fresh mozzarella
340.19 g
onion
1
parmigiano reggiano
25 g
parsley
15 g
ricotta salata
425.24 g
sugar
1 tsp
tomato sauce
793.79 g
white pepper
1 tsp
courgettes
4 large
Method
- Preheat the oven to 375F. Slice the zucchini lengthwise and lay it flat on a cookie sheet.
- Bake in the oven for 15 minutes. This is very important in order to bake out most of the liquid.
- In a medium saucepan, saut the onion and bell pepper.
- Add in the ground turkey and cook thoroughly.
- Mix in the tomato sauce and seasonings. Turn the heat to low and allow it to simmer for 5 minutes.
- In a separate bowl, mix together the ingredients for your cheese mixture and set aside. In a 9 x 13 baking dish, layer the bottom with zucchini noodles.
- Spread the cheese mixture over the zucchini and add a layer of meat sauce. Repeat these steps to create the layers for your zucchini lasagna. Top with mozzarella cheese and cover the baking dish with foil.
- Bake the zucchini lasagna in the oven for 30 minutes.
- Remove the foil and then cook an additional 10 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition:
Carbs
22 g
Fat
26 g
Protein
53 g
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