Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

We even hit up a yoga sculpt class in Streeterville. I think it was one of the best workouts I’ve ever had. Which totally gave me permission to eat more food, right? Wrong. Churros = no bueno for the thighs.

There was one thing I was really happy about though, and it’s that this lasagna was sitting in my freezer when I got home. I made it last weekend and froze half so that I could enjoy it later. Thank goodness because now I have something healthy for dinner this week.

If you’ve never experienced zucchini lasagna, you’re in for a delicious surprise! The zucchini replaces the noodles and is topped with layers of an incredible turkey meat sauce and lots of ricotta and mozzarella. Next time I’d probably add mushrooms, pepperoni slices, or perhaps more roasted veggies. Either way, it’s love!

Cheesy, protein-packed, low carb and you get your veggies in. What more is there to say?! You must try this lovely dinner!

INGREDIENTS

• Nonstick cooking spray
• 4 large zucchini, sliced about 1/4 inch thick
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 green pepper, diced
• 1 pound lean ground turkey
• 1 - 14 oz can tomato sauce
• 1 - 14 oz can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoon dried oregano
• handful of basil, finely chopped (about 1/4 cup)
• handful of parsley, finely chopped (about 1/4 cup)
• 1/2 teaspoon red cayenne pepper, if desired
• red pepper flakes, if desired
• salt and pepper, to taste
• For the ricotta cheese mixture:
• 15 oz part skim ricotta
• 1 egg white
• 1/4 cup grated Parmesan cheese
• 12 ounces reduced fat or part skim shredded mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. ..................................

for full recipes please see : www.ambitiouskitchen.com

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