Ingredients
Scale
- 4 large zucchini
- 1 1/2 pounds ground turkey or beef
- 1 onion, peeled and diced
- 2 tablespoons butter
- 1 bell pepper, seeded and diced
- 28 oz can of tomato sauce
- 1/4 cups parsley
- 1/2 teaspoons crushed red chili pepper
- 1 teaspoon white pepper
- 1 teaspoon artificial sweetener of choice
- 15 oz ricotta cheese
- 1 cup shredded parmesan
- 12 oz shredded mozzarella cheese
Instructions
- Slice the zucchini lengthwise. Lay the zucchini flat on a cookie sheet and bake in the oven on 375 for 15 minutes. This is a critical step to make sure you bake out most of the liquid.
- Lay the zucchini flat on a cookie sheet pat down with paper towels to dry.
- Bake at 375 degrees Fahrenheit for 15 minutes. This is a critical step to make sure you bake out most of the liquid.
- In medium saucepan, sauté onion and bell pepper in two tablespoons of butter.
- Add in the group turkey or ground beef and cook until brown.
- Mix in the tomato sauce, seasonings and sweetener.
- Turn the burner on low and simmer for 5 minutes.
- Stir ricotta and shredded parmesan together to create a cheese mixture.
- In a 9×13 baking dish, layer the bottom with zucchini noodles.
- Spread the cheese mixture over the zucchini and add a layer of the meat sauce.
- Repeat these steps to create as many layers as you
- Top with mozzarella.
- Cover dish with foil.
- Bake zucchini lasagna in oven on 375 degrees Fahrenheit for 30 minutes.
- Remove foil after 30 minutes and cook an additional 10 minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0