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Mexican Zucchini Lasagna

This Mexican Zucchini Lasagna has all the cheesy, saucy taste but without the carbs and calories! It’s a healthy, gluten free and protein-packed crowd-pleasing dinner that’s only 280 calories! Make-ahead and freezer friendly too!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 Servings
Calories: 342 kcal
Course: Main Course , Dinner
Cuisine: Mexican

Ingredients

For the zoodles:
  • 3-4 large zucchinis
  • 1 tablespoon salt
For the lasagna:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground 99% fat-free turkey
  • 1 cup onion diced 1 small onion
  • 1 tablespoon plus 2 teaspoons fresh garlic diced
  • 1 tablespoon plus 1 teaspoon taco seasoning i always make my own using the recipe linked!
  • pepper
  • 3/4 cup tomato sauce
  • 3/4 cup Salsa of choice
  • 1 15 ounces container of light or fat-free ricotta cheese
  • 1 large egg
  • 1/2 cup cilantro roughly chopped plus additional for garnish
  • 8 ounces light mexican blend cheese grated about 2 cups, firmly packed
  • 1 large red pepper chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
  3. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
  4. Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
  5. 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.
  6. 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.
  7. In a medium bowl, stir together the tomato sauce and salsa.
  8. In a separate, medium bowl, use a fork to beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
  9. Now it's time to assemble:
  10. Spray a 9x13 inch baking dish with cooking spray.
  11. 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.
  12. Sprinkle half the cilantro over and then finish with half the grated Mexican blend cheese.
  13. Repeat the layers once more, except add the chopped pepper on top of the last layer of Mexican blend.
  14. Turn the oven up to 375 and cover the lasagna with tin foil.
  15. Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
  16. Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
  17. Garnish with extra cilantro (if desired) and DEVOUR!

Nutrition Information

Calories 342kcal (17%) Carbohydrates 11g (4%) Protein 29g (58%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 107mg (36%) Sodium 1430mg (60%) Potassium 651mg (19%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1409IU (28%) Vitamin C 36mg (40%) Calcium 339mg (34%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 342

% 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.