Low-Carb Italian: Zucchini Lasagna
Prep Time: 35 minutes
Cook Time: 50 minutes
1 pound ground turkey
6 baby portabella mushrooms, sliced
1 bunch of spinach, chopped
3 cloves garlic, crushed
1 28oz can crushed tomatoes
2 6oz cans tomato paste
2 6.5 oz cans tomato sauce
1/2 cup water
1/2 cup minced onion
4 tbsp. ground parsley
1/2 tsp. fennel seeds
1 tbsp. Italian seasoning
1 tbsp. basil
2 tbsp. oregano
5 large zucchini, sliced
1 package shredded mozzarella cheese
8 slices provolone cheese
Add onion, turkey, salt and pepper to taste, and garlic to large pot and brown on medium heat until meat is cooked.
Pre-heat oven to 350°
Add tomato sauce, crushed tomatoes, tomato paste, water, 2 tbsp. of parsley, fennel seeds, Italian seasoning, basil and oregano to large pot. Stir and let simmer.
Slice mushrooms and chop spinach. Add to sauce. Stir and continue to simmer for 20 mins.
Slice zucchini into thin, lengthwise strips. Spray 2 sheet pans with cooking oil. Lay zucchini down in 1 layer and spray top. Bake for 7 mins, flip, and bake for another 7 mins. Continue until all zucchini is cooked.
In a medium bowl, mix ricotta, 2 tbsp. parsley, and 1 egg.
Cover large glass pan with cooking spray. Layer zucchini, 8 slices provolone, ricotta mix, sauce, top with another layer of zucchini, mozzarella, ricotta mix, sauce. Repeat, and end with layer of heavy mozzarella on top.
Bake for 50 minutes, and cover with aluminum for the first 30 minutes.
Let sit for 15 minutes, cut and serve!