Hello friends! So, since we are in the Lenten season, I was looking for some vegetarian meals to cook on Fridays for dinner and I came across a no noodle vegetable lasagna. You read that right – NO NOODLES. Low carb lasagna is a misnomer in my book. I didn’t even think it was possible! I ended up making it during the week so decided to add some Turkey and please the Engineer – but, you can definitely omit the turkey and make it 100% vegetarian and still 100% delicious. Hope you enjoy – it was a winner at our house and will definitely be making this again!
FYI – I actually prepped the whole dinner the night before and just stuck it in the fridge covered with foil. It was so easy to pop in the oven after work and only have ONE dish to clean!
Turkey Zucchini Lasagna
For your sauce layer:
1lb ground turkey (optional)
I jar of your favorite marinara (I’m partial to Trader Joe’s green can)
1 Tablespoon Italian seasoning
– Brown turkey and season. Add sauce and simmer 10 minutes. Let cool.
For the white layer:
1 Container 32oz. plain Greek yogurt
1 cup shredded mozzarella cheese
1 bunch of chopped fresh basil
– Mix all ingredients together and set aside.
For your Zoodle Layer:
3-4 Zucchini thinly sliced (I used a knife, but a mandolin would be perfect.)
Start with a Sauce layer, then add a layer of Zoodles followed by a white layer. Repeat with Sauce, Zoodles and white. Feel free to sprinkle a little Parmesan or additional cheese on top. Cover with foil and stick in the fridge if you aren’t ready to eat it yet.
If you are…
Preheat oven to 400* Bake covered for 50 minutes, then uncovered for another 10 minutes. Mine was pretty runny due to the moisture of the zucchini. It didn’t bother us one bit- we just used a slotted spoon to serve. I might try and salt the zucchini beforehand next time to release their moisture…who am I kidding? I won’t do that – an extra step to this super easy dish? No thanks!