Ingredients

The following ingredients have 4 Servings
  • 4 large zucchini (sliced into strips with a mandolin or potato peeler)
  • 1 lb ground turkey
  • 24 ounces marinara sauce (reserve 1/2 cup for later)
  • 1 cup diced white onion
  • 2 eggs
  • 15 ounces ricotta cheese
  • 3 cups shredded mozzarella
  • 2 tbsp salt (to remove exess moisture- more may be needed)
  • 2 tbsp olive oil

Instruction

  • Preheat oven to 375 degrees.
  • Cut ends off of zucchini after washing, and using a mandolin (preferably with safety glove or safety attachment!) slice lengthwise into slices, about 3mm (or 1/8 of an inch) thick. Lay the zucchini on either a baking sheet or a cutting board, and sprinkle salt on both sides. Allow to sit while you complete the next 2 steps (at least 15-20 minutes)
  • Cook ground turkey in a skillet on medium high with diced onion, and 2 tbsp olive oil. Once meat is fully cooked, add 24 ounces of marinara sauce, making sure you reserve 1/2 cup for later on.
  • Mix eggs with ricotta cheese. Set aside
  • Use a paper towel to 'dab' excess water and salt off of both sides of zucchini slices.
  • Add reserved 1/2 cup of marinara to bottom of a 9x13 casserole dish. Begin to assemble lasagna, allowing enough to use 2 layers for each ingredient. Zucchini noodlesMeat sauceRicotta MixtureShredded MozzarellaRepeat for one more layer, and end with a final top layer of zucchini noodles and shredded mozzarella on top.
  • Bake your noodle free zucchini lasagna at 375 degrees farenheit for 40-45 minutes. Serve and enjoy.