No Pasta Zucchini Lasagna. Pulse until all ingredients are blended and smooth. Top with half the zucchini, covering bottom of dish. Zucchini Lasagna is pasta-free yet tasty and rich.

This Zucchini Lasagna rendition is a great low-carb, gluten-free and lighter fare option. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. How to Make No Noodle Zucchini Lasagna Recipe. You can have No Pasta Zucchini Lasagna using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of No Pasta Zucchini Lasagna

You need 2 large of zucchini.
Prepare 1 of 20 oz pack of ground turkey: 170 cal 0 carbs.
You need 1 bag of frozen spinach thawed & drained: 30 cal 3g carbs.
You need 1 of 15 oz container of ricotta cheese: 90 cal 4g carbs.
It's 1 of pack reduced fat shredded sharp cheddar cheese: 90 cal.
You need 1 of pack reduced fat shredded mild cheddar cheese: 110 cal.
Prepare 2 of bottles of ready-made pasta sauce: 100 cal per bottle 16 g carbs.
It's 1 of ground pepper seasoned to taste.
Prepare 1 of italian seasoning seasoned to taste.

Also, the texture of zucchini lasagna is more firm with a nice "bite" After cooling, you can drain some of the excess zucchini-water. Make it pretty with criss-cross zucchini top layer. Adjust baking time a bit shorter so zucchini. This No-Pasta Zucchini Lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food.

No Pasta Zucchini Lasagna step by step

In a non stick pan, brown the ground turkey at med/high heat. Add the pepper and italian seasoning to taste..
Once the ground turkey is nearly cooked completely, lower the stove top temp and add the spinach by turning it slowly through the meat. Some people prefer to drain the turkey's fatty oil, but you'll see that ground turkey doesn't produce nearly as much fatty oil as beef does. I leave the flavorful juice produced by the ground turkey to help mix in the spinach. Let the spinach stand for about a minute, low heat..
Add the pasta sauce to the spinach and turkey mix, stir and allow to simmer on low heat for about 10 minutes..
During this time, preheat oven to 350°F and gather the cold ingredients to layer the lasagna; 2 zucchini (washed and patted dry) Leave skin on, mild and sharp cheese and ricotta. Cut the zucchini horizontally (the long way) as to create the lasagna pasta..
Begin layering with a scoop of the turkey sauce mixture on the bottom of a non stick baking pan. Then add the zucchini 1-inch apart, apprx. 6 to 8 slices per layer..
If you wish, you can mix the ricotta with an egg for consistency and to ensure the lasagna is firm. (I did not use the egg).
Add the ricotta and sprinkle mild and sharp cheddar atop the first layer. Continue the previous steps for second or subsequent third layers. Finish top layer with the rest of the turkey sauce mixture and sprinkle sharp cheddar on top. Bake for 30-45 min on 350°F..
Remove from oven and let stand for 10 minutes. Remember the inside is still very hot, so use caution before serving. Bon appetite! Thanks for trying my recipe!.
P.S. Using the ready-made pasta sauce is my on-the-go recipe. If you have a recipe to make original sauce that contains less carbs, cals and sodium, please share it with me. Generally, I try to find ways to sample healthy with the foods I prepare..

Its delicious in the summer months using garden fresh produce however it's delicious flavour, low-carb, and noodle-less feeling makes me want to enjoy it all year round. Mixing every so often so vegetables don't stick to pan. To assemble lasagna, spread a thin layer of the pasta sauce on the bottom of a baking dish. Layer the zucchini slices, sautéed vegetables, and tofu "ricotta" and then spread with pasta sauce. Repeat the layers, ending with the tofu "ricotta." No Pasta Zucchini Lasagna is a fantastic vegetable lasagna recipe that's healthy without compromising the cheesy-tomato taste you love from the dish.