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Excellent No Fail and Easy Keto Zucchini Lasagna

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Excellent No Fail and Easy Keto Zucchini Lasagna

This zucchini lasagna is a must try for all you looking for a delicious low carb keto lasagna! It’s the PERFECT healthy lasagna recipe and it’s even gluten free. It’s savory, flavorful, and delicious – making it the ultimate easy lasagna recipe perfect for dinner!

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Easy Keto Zucchini Lasagna Recipe

This zucchini lasagna is a must try for all you looking for a delicious low carb keto lasagna! It’s the PERFECT healthy lasagna recipe and it’s even gluten free. It’s savory, flavorful, and delicious – making it the ultimate easy lasagna recipe perfect for dinner!

Course dinner

Cuisine Italian

Prep Time 20minutes

Cook Time 40minutes

resting time 5minutes

Total Time 1hour

Servings 6

Calories 503kcal

Author Jennifer

Ingredients

  • 4 large zucchini
  • 1 1/2 pounds lean ground turkey
  • 1 onion chopped
  • 1 bell pepper chopped
  • 28 ounces tomato sauce
  • 1/4 cup basil
  • 1/4 cup parsley
  • 1 teaspoon red pepper
  • 1 teaspoon white pepper
  • 1 teaspoon sugar

Cheese mixture

  • 15 ounces ricotta cheese
  • 1/4 cup shredded parmesan
  • 12 ounces mozzarella cheese

Instructions

  • 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, sauté 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

Calories: 503kcal | Carbohydrates: 18g | Protein: 51g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 146mg | Sodium: 1243mg | Potassium: 1313mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2495IU | Vitamin C: 63.9mg | Calcium: 530mg | Iron: 3.6mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

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