Low carb lasagna.  Not very appealing, right?  But for some reason, when Gina from Skinny Taste makes a low carb lasagna, it just works.

Before I made this recipe, I couldn’t imagine having a lasagna without noodles, and actually have it be satisfying.  But really, I didn’t even miss them!  The zucchini retained just enough texture that it mimicked the feel of a lasagna noodle, but without the carbs.  Score!

You’ll have to forgive my rookie mistake of taking a picture of a red food item, on a busy plate full of red decoration.  I’m an idiot sometimes.  Just go over to Gina’s blog and see what it’s supposed to look like. 

I halved Gina’s recipe because I only had two zucchini (from our very own garden…woot woot!) and I also didn’t want a ton of leftovers.  Usually when I make lasagna, by Day Three we’re very, very sick of it.  The recipe below reflects my smaller version, but if you want a larger size, go ahead and go to Skinny Taste for the full size recipe.

I thought maybe my sauce was too watery, but once I let it sit for 10 minutes after baking, I found that the water absorbed right back into the lasagna.  So don’t fret if this happens to you.

I’ll definitely be making this one again.  It’s a fantastic recipe!

Zucchini Lasagna

Adapted from Skinny Taste

Ingredients:

For the sauce:

• 1 lb ground turkey
• 3 cloves minced garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28-oz can crushed tomatoes
• 1 Tbsp dried basil

For the lasagna:

• 2 medium zucchini, sliced 1/8” thick
• 7 oz ricotta (I used fat free)
• 2 cups (or less) mozzarella cheese
• 1/8 cup grated Parmesan (the stuff in the green can)
• 1 egg

Directions:

1. In a medium saucepan, brown ground turkey and season with salt.  When cooked, drain in colander to remove excess liquid.  Add olive oil to the pan (leaving the meat in the colander), and saute garlic and onion for about 2 minutes.  Return the meat to the pan, add tomatoes, basil, salt and pepper.  Simmer on low for 30-40 minutes, covered.
2. While the sauce is simmering, slice zucchini into 1/8” thick slices (I used a mandolin to keep things quick and easy), sprinkle with salt and set aside for 10 minutes.  The salt draws out the liquid in the zucchini, so blot with a paper towel after the 10 minutes are up.
3. On a grill or in the broiler (I just used my Foreman), grill the zucchini for about a minutes or so on each side.  Blot again with paper towels.
4. In a medium bowl, combine ricotta, parmesan, and egg.
5. Preheat oven to 350 degrees.
6. In an 8×8 casserole dish, spread some sauce on the bottom and layer the zucchini to cover.  Place some cheese mixture on top, and top with mozzarella.  Repeat the process until you run out of room, or zucchini, or both.  Top with more sauce and mozzarella and cover with foil sprayed with cooking spray (to prevent the cheese from sticking to it).
7. Bake covered for 45 minutes, then uncovered for 15 minutes.  Let stand 10 minutes before serving.

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