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Mexican Zucchini Lasagna

Cheesy and Healthy Mexican Zucchini Lasagna You'll Love

Course: Comfort Food
Cuisine: Mexican
Keyword: comfort food, Family-Friendly, gluten-free, Healthy, low-carb, Mexican Zucchini Lasagna
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6 slices
Calories: 350kcal
This Mexican Zucchini Lasagna is a healthy twist on the classic, using zucchini noodles and seasoned turkey for a low-carb meal.
Print Recipe

Equipment

  • Oven
  • skillet
  • baking dish
  • Mandoline

Ingredients

For the Zoodles

  • 4 medium Zucchinis sliced into thin rounds
  • 1 teaspoon Salt to draw moisture from the zucchini

For the Meat Filling

  • 2 tablespoons Extra-virgin olive oil for sautéing
  • 1 pound Ground turkey can substitute with chicken or beef
  • 1 medium Diced onion
  • 2 cloves Fresh garlic minced
  • 2 tablespoons Taco seasoning homemade for lower sodium if desired
  • 1 teaspoon Pepper to taste

For the Sauce Layer

  • 1 cup Tomato sauce low-sodium if preferred
  • 1 cup Salsa your favorite brand

For the Cheese Mixture

  • 15 ounces Ricotta cheese light or fat-free options available
  • 1 large Egg
  • 1 medium Chopped red pepper bell pepper can be substituted

For the Topping

  • ¼ cup Cilantro optional, for garnish
  • 2 cups Mexican blend grated cheese adjust according to dietary needs

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Slice zucchinis using a mandoline to create thin, uniform slices about ⅛ inch thick.
  • Sprinkle salt on the zucchini slices and bake them on cookie sheets for 15-20 minutes.
  • Cook ground turkey in a skillet over medium-high heat with olive oil, diced onion, garlic, and taco seasoning until the turkey is browned.
  • Press the cooked zoodles between paper towels to remove excess moisture.
  • Mix tomato sauce and salsa in a bowl.
  • Beat ricotta cheese and an egg in another bowl, adding pepper to taste.
  • Layer your baking dish with half of the sauce mixture, ground turkey, zoodles, ricotta mixture, cilantro, and half the cheese blend.
  • Cover with foil and bake for 45 minutes. After uncovering, bake for an additional 10 minutes.
  • Broil on high for 2-3 minutes until the top is golden and bubbly.
  • Rest the lasagna for 5-10 minutes before serving.

Notes

Serve with a side of fresh cilantro for added flavor. Ensure you layer wisely for better texture and flavor distribution.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 12g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 400mg | Potassium: 800mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 10mg