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!
We don’t eat a lot of dairy on FFF.
B-U-T, when we do?
It’s an ooey-gooey, cheesy to the MAX zucchini lasagna.
Have you noticed I have a weird obsession with combining two comfort foods into one double-comfort-food-but-PSYCH-it’s-healthy kinda recipe? I mean, we’ve had Healthy Mac and Cheese: Pizza style, Pizza low carb lasagna with zucchini noodles, and Vegan Mug Cake with Lemon Macaroons.
Now tacos. With Lasagna.
If you want my P-U-R-E deep down confession: I just really like yummy food that makes my belly feel good.
And then I can’t pick what feel-good-food to make for your faces (that I know also equally enjoy the above type of food.)
So, I make both.
#NOAPOLOGIES. <– I feel like using that hashtag makes me sound really tough.
As I sit here and eat a lasagna made out of zucchini noodles. Whatever. All hard core people eat veggie noodles right?
Do not answer that question. Totally hypothetical and talking to myself right now.
Mexican zucchini lasagna. It’s preee much the most delicious thing that has come out of my kitchen in a long time. Well, until tomorrow. When I say that about whatever recipe I share with you then. Where is that laughing/crying emoji when I need it?
But SRSLY. I am REALLY excited about it. Mostly because it tastes like my favorite Mexican keto ground beef casserole and has a LOT OF CHEESE/PROTEIN/HIDDEN VEGGIES/SPICY YUMMINESS NOT a lot of carbs/gluten/general bad-for-you-ness that the classic melty-cheese-laden-saucy-carb-packed lasagna does have.
BUT, also because the fact that it has food of the “dairy” variety sittin’ on its tender, nutrition-packed veggie noodley-ness means that Mr. FFF can’t have it (dairy intolerance FOR THE LOSE.)
Aaaaand I do not have to share it. So maybe actually dairy intolerance for the win?
I kind of want to evil laugh here. But then I know it will be the ONE post that the hub-o-rama actually reads and he will be mad at me for laughing at his lack of ability to eat delicious food that he REALLY REALLY wants to consume. <–We went through the same dilemma with the Santa Fe chicken!
So, for now. I will just stick to eating it very obnoxiously in front of him at dinner time. Usually with a side of keto Mexican cauliflower rice.
Good wife? Probably not.
Wife with belly full of comfy, cilantro-laden cheesy, good feelins? YEP. #Priorities.
Did you know lasagna is also REALLY easy to make? The hardest part is using the mandolin (necessary tool peeps. Don’t try to use your spiralizer here. I know you thought about it) to slice the zucchini. And by “hard” I mean “DANGEROUS.”
Have you ever actually used a mandolin before? I, FOR REALS, think you should need to take a safety course before you’re allowed to buy one. THOSE BLADES THOUGH.
SOSOSO sharp right now.
Besides that extreme sport of mandolin zucchini slicing, the rest is simply sautéing tender, juicy chicken and mixing it with a spicy burst of taco seasoning, layering on the magical combo of salsa + tomato sauce to give it that necessary super-saucy-run-down-your-chin yumminess and sprinkling (read: dousing) with ALL THE CHEESE PLUSPLUSPLUS CILANTRO, baking and EATING.
Simple. Spicy. Cheesy. Secret ninja veggies.
P.S You can FREEZE it.
Except, if you are a real-life person that has leftovers of a stack of ooey-gooey sauce-laden yumminess after dinner is done…
I wonder about your life choices.
Other recipes you might like:
- For the zoodles:
- 3-4 Large zucchinis * Read notes!
- 1 Tbsp Salt
- For the lasagna:
- 2 Tbsp Extra-virgin olive oil
- 1 lb Ground 99% fat-free Turkey
- 1 Cup Onion diced (1 small onion)
- 1 Tbsp + 2 tsp Fresh garlic diced
- 1 Tbsp + 1 tsp Taco seasoning I always make my own using the recipe linked!
- 3/4 Cup Tomato Sauce
- 3/4 Cup Salsa of choice
- 1 15 oz Container of light or fat-free ricotta cheese
- 1 Large egg
- 1/2 Cup Cilantro roughly chopped + additional for garnish
- 8 oz Light Mexican blend cheese grated (about 2 cups, firmly packed)
- 1 Large red pepper chopped
- 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 9×13 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!
Tips & Notes:
- You only NEED 3 zucchinis for the recipe, but I always like to use 4 so that I have some extra if some zucchinis break or stick to the pan. This can be made a day ahead, covered, and left in the fridge. It also makes great leftovers! The leftovers keep very well in the freezer.
Recipes written and produced on Food Faith Fitness are for informational purposes only.