Zucchini Lasagna with Ground Turkey
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
2 medium zucchinis
1 pound ground turkey
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
1 cup marinara sauce (sugar-free)
Fresh basil leaves for garnish 
Instructions
1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife. Lay the slices on paper towels and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture.
3. In a large skillet over medium heat, cook the ground turkey until browned, breaking it apart with a spatula. Season with salt, pepper, garlic powder, and Italian seasoning.
4. Once cooked, remove the skillet from heat and set aside.
5. In a mixing bowl, combine ricotta cheese, the egg, and half of the mozzarella cheese. Mix thoroughly until well blended.
6. To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a baking dish. Layer zucchini slices over the sauce, followed by half of the turkey mixture, then a layer of the ricotta mixture.
7. Add another layer of marinara sauce, followed by more zucchini slices. Repeat the layering process until all ingredients are used, finishing with a layer of zucchini and marinara sauce on top.
8. Sprinkle the remaining mozzarella cheese over the top layer.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is bubbly and lightly golden.
11. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
This zucchini lasagna is both nutritious and diabetic-friendly while providing the comfort of a classic dish without the carbs. Enjoy your meal!
