Zucchini Lasagna
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
2 medium zucchinis
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup ground turkey or lean ground beef
1 cup marinara sauce (preferably no added sugar)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil leaves for garnish (optional) 
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Wash and trim the ends of the zucchinis. Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about an eighth of an inch thick. Lay the strips on paper towels and sprinkle with a little salt. Let them sit for about 15 minutes to draw out excess moisture.
3. In a skillet over medium heat, cook the ground turkey or beef until browned, breaking it apart with a spatula as it cooks. Drain any excess fat. Add garlic powder, Italian seasoning, salt, and pepper to the meat mixture. Stir well. Add the marinara sauce and mix until evenly combined. Simmer for 5 minutes.
4. In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper.
5. Pat the zucchini strips dry with paper towels.
6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a baking dish. Layer zucchini strips on top, followed by half of the ricotta mixture and a handful of mozzarella cheese. Repeat the layers, finishing with a layer of meat sauce and a generous sprinkle of mozzarella cheese on the top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is bubbly and golden.
8. Once cooked, allow the lasagna to rest for about 10 minutes before slicing. Garnish with fresh basil leaves if desired, and serve warm.
Enjoy your low-carb, diabetic-friendly zucchini lasagna!
