Excellent No Fail and Easy Keto Zucchini Lasagna

8 steps · 1h total

1. 01

   Prep Zucchini

   Preheat the oven to 375°F. Slice the zucchini lengthwise into thin planks and arrange them in a single layer on a cookie sheet. Bake for 15 minutes to draw out excess moisture, which keeps the lasagna from getting watery.
2. 02

   Sauté Aromatics

   In a medium saucepan, sauté the diced onion and bell pepper until they soften and turn translucent.
3. 03

   Brown Turkey

   Add the ground turkey to the saucepan, breaking it up with a spoon as it cooks. Continue until it's fully browned and no pink remains.
4. 04

   Simmer Sauce

   Stir in the tomato sauce, sugar, and pepper. Bring the mixture to a low simmer, then reduce the heat and let it cook gently for 5 minutes, allowing the flavors to meld.
5. 05

   Assemble Cheese & Zucchini

   In a separate bowl, combine the ricotta cheese, Parmesan, and parsley for your cheese mixture; set it aside.

   In a 9x13 baking dish, arrange a single layer of the pre-baked zucchini slices to cover the bottom.

6. 06

   Layer Lasagna

   Spread about a third of the ricotta mixture evenly over the zucchini, then top with a layer of the turkey-tomato sauce. Repeat these layers until you've used all the zucchini, cheese, and meat sauce, finishing with a final layer of sauce. Sprinkle the shredded mozzarella cheese over the top, then cover the baking dish tightly with foil.
7. 07

   Bake Lasagna

   Bake the covered lasagna in the preheated oven for 30 minutes. After that, remove the foil and continue baking for another 10 minutes, or until the mozzarella is bubbly and lightly browned.
8. 08

   Rest and Serve

   Take the lasagna out of the oven and let it rest for 5 minutes before slicing and serving. This helps the layers set and makes for cleaner portions.