Ingredients
For The Zoodles:
- 3-4 large zucchinis
- 1 tablespoon salt
For The Lasagna:
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1 cup onion diced, about 1 small onion
- 1 tablespoon + 2 teaspoons fresh garlic diced
- 1 tablespoon + 1 teaspoon taco seasoning
- Pepper
- 3/4 cup tomato sauce
- 3/4 cup salsa of choice
- 1 container light or fat-free ricotta cheese (15 ounces)
- 1 large egg
- 1/2 cup cilantro roughly chopped, plus additional for garnish
- 8 ounces Mexican blend grated cheese about 2 cups, firmly packed
- 1 large red pepper chopped
Instructions
Make The Zucchini Noodles:
- Preheat oven to 350°F.
- Using a mandoline, slice the zucchini into thin slices, about 1/8 inch thick,
- Lay the zoodles out flat on 2 cookie sheets. It's okay if some overlap. Sprinkle with 1 tablespoon salt.
- Bake the salted zoodles for 15-20 minutes, until just lightly beginning to brown. This helps get most of the moisture out.
Prep The Lasagna Fillings:
- While the zoodles cook, heat the olive oil in a large skillet over medium-high heat. Add 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 plate or cold baking pan lined with paper towels. Cover with more paper towels and gently press out as much moisture as possible. Set aside.
- In a medium bowl, stir together the tomato sauce and salsa. Set aside.
- In a separate medium bowl, use a fork to beat together the ricotta cheese, egg, and another pinch of pepper. Set aside.
Assemble And Bake The Lasagna:
- Spray a 9x13-inch baking dish with cooking spray.
- Pour half the tomato sauce mixture into the baking dish and spread it out evenly. Place half the turkey on top of the sauce. Lay half the zucchini noodles on top of the turkey in a single layer, lightly overlapping their edges. Spread half the ricotta mixture over the the zoodles.
- Sprinkle on half the cilantro, then half the grated Mexican cheese blend.
- Repeat all the layers.
- Sprinkle the chopped bell peppers on top of the last layer of cheese.
- Turn the oven up to 375°F and cover the lasagna with aluminum foil.
- Bake, covered, for 45 minutes. Uncover and bake for another 10 minutes.
- Turn the broiler up to high. Broil the lasagna for 2-3 minutes, until the top is golden brown and bubbly.
- Remove lasagna from oven and let it rest for 5-10 minutes.
- Garnish with more cilantro if desired and serve while hot.