Ingredients
For The Zoodles:
- 4 large zucchinis
- 1 tablespoon salt
For The Lasagna:
- 2 tablespoons coconut oil
- 1 pound extra-lean ground turkey I used 99% fat-free
- 1 cup onion diced
- 1 tablespoon + 2 teaspoons fresh garlic minced
- 1/2 tablespoon fresh ginger minced
- Pepper
- 1 cup light coconut milk
- 1/4 cup natural creamy peanut butter
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1-2 tablespoons sriracha
- 15 ounces light ricotta cheese
- 1 large egg
- 1/2 cup cilantro roughly chopped
- 2 cups nappa cabbage roughly chopped
- 1/2 cup water chestnuts diced
- 8 ounces mozzarella cheese grated (about 2 tightly packed cups)
- 1 large red pepper diced
For Garnish:
- Cilantro diced
- Green onion diced
- Roasted peanuts diced
- Bean sprouts roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Using a mandoline, slice the zucchini into thin slices, about 1/8-inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with the 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 coconut oil over medium-high heat in the large pan. Add in the ground turkey, diced onion, garlic, ginger, and a pinch of pepper. Cook until the onion is soft and the turkey is browned, about 10-12 minutes, making sure to break up the turkey as it cooks.
- Once cooked, add in the coconut milk, peanut butter, soy sauce, coconut sugar, rice vinegar, lime juice, fish sauce and 1 tablespoon of the sriracha. Bring to a boil and boil for 3 minutes, stirring very often so the bottom doesn't burn. Then, reduce the heat to medium and simmer until the sauce is thick and creamy and begins to reduce, about 2-4 minutes. Stir occasionally so it doesn't burn. Adjust sriracha to taste. Set aside
- 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. Repeat with a fresh layer of paper towel on top. Set aside.
- In a medium bowl, use a fork to beat together the ricotta cheese, egg, and another pinch of pepper. Set aside.
To Layer:
- Spray the bottom of a 7-quart slow cooker with cooking spray. Spread in half of the turkey mixture evenly. Then, 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 on, followed by half the cabbage and half the water chestnuts. Finally, sprinkle with half the mozzarella cheese.
- Repeat the layers once more, except only use half of the remaining mozzarella cheese on top. Then, add the diced red pepper on top of the last layer of mozzarella.
- Cover your slow cooker and cook on low for 4-5 hours, or until everything is melted and the sides of the lasagna are brown. Sprinkle on the remaining cheese and let stand, covered, until melted.
- Sprinkle with the garnishes and serve!