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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!
Course Dinner, Main Course
Cuisine Mexican
Keyword healthy dinners, low carb dinners, zucchini lasagna recipe, zucchini noodles
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Servings

Ingredients

  • 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!
  • Pepper
  • 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

Instructions

  • 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 9x13 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!

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.