Mexican Zucchini Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 Servings
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Calories
342 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Mexican Zucchini Lasagna
Description
In this Mexican Zucchini Lasagna, large zucchini are thinly sliced to create "zoodles" that substitute for traditional lasagna noodles. The slices are salted and baked until they begin to brown slightly, reducing excess moisture that could otherwise make the dish watery. After baking, the zucchini slices are pressed between paper towels to remove more moisture, ensuring a firm final texture.
The filling features ground turkey cooked with diced onion, fresh garlic, and taco seasoning to bring authentic Mexican flavors. Tomato sauce and salsa combine to create a flavorful, slightly tangy base for the meat layer. Ricotta cheese mixed with an egg and black pepper provides a creamy, binding component. Layers are assembled alternating zucchini, meat sauce, ricotta mixture, chopped red bell pepper, and a Mexican blend cheese which melts during baking to tie everything together.
The baked dish results in a lasagna with well-defined layers, moist but not soggy zucchini, and a balance of spicy, savory, and creamy flavors. Fresh cilantro is used inside the mixture and as garnish to add herbal brightness. This casserole-style dish offers a lower-carb alternative to traditional lasagna while incorporating the taste of Mexican cuisine.
Ingredients
For the zoodles:
- 3-4 zucchini large
- 1 tablespoon salt
For the lasagna:
- 2 tablespoons extra-virgin olive oil
- 1 pound turkey ground 99% fat-free
- 1 cup onion 1 small onion, diced
- 1 tablespoon garlic fresh, diced, 2 teaspoons
- 1 tablespoon taco seasoning 1 teaspoon
- black pepper
- 3/4 cup tomato sauce
- 3/4 cup salsa of choice
- 1 15 ounces ricotta cheese light or fat-free, container
- 1 egg large
- 1/2 cup cilantro roughly chopped plus additional for garnish
- 8 ounces Mexican blend cheese about 2 cups, firmly packed, light, grated
- 1 red bell pepper large, chopped
Instructions
- Preheat the oven to 350 degrees.
- Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
- Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
- Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
- While the zoodles cook, heat the olive oil over medium/high heat in the large pan. Add in the ground turkey, diced onion, diced garlic, taco seasoning, and a pinch of pepper. Cook until the onion is soft and the turkey is browned, about 10-12 minutes.
- Once the zoodles are cooked, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Set aside.
- In a medium bowl, stir together the tomato sauce and salsa.
- In a separate, medium bowl, use a fork to beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
- Now it's time to assemble:
- Spray a 9x13 inch baking dish with cooking spray.
- Start by pouring half the sauce mixture on the bottom, spreading out evenly, followed by half the turkey. Layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the ricotta mixture. Gently spread out the ricotta to "seal in" in the zoodles.
- Sprinkle half the cilantro over and then finish with half the grated Mexican blend cheese.
- Repeat the layers once more, except add the chopped pepper on top of the last layer of Mexican blend.
- Turn the oven up to 375 and cover the lasagna with tin foil.
- Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
- Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
- Garnish with extra cilantro (if desired) and DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 1430mg | 60% |
| Potassium | 651mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1409IU | 28% |
| Vitamin C | 36mg | 40% |
| Calcium | 339mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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