MEXICAN ZUCCHINI LASAGNA

This Mexican Zucchini Lasagna has all the cheesy, saucy taste but without the carbs and calories! It’s a healthy, gluten free and protein-packed crowd-pleasing dinner that’s only 280 calories! Make-ahead and freezer friendly too!

We don't eat a considerable measure of dairy on FFF.

B-U-T, when we do?

It's an ooey-gooey, mushy to the MAX zucchini lasagna.

That additionally happens to suggest a flavor like a taco on account of hot salsa, velvety Mexican mushy mix, SOMUCH cilantro (when is there not?) and a HEAVY hand of taco flavoring.

Have you seen I have an odd fixation on joining two solace nourishments into one twofold solace sustenance however PSYCH-it's-sound kinda formula? That is to say, we've had Healthy Mac and Cheese: Pizza style, Pizza Zucchini Lasagna and Vegan Mug Cake with Lemon Macaroons.

Presently tacos. With Lasagna

In the event that you need my P-U-R-E where it counts admission: I just truly like yummy nourishment that makes my midsection feel great.

And after that I can't pick what feel-great sustenance to make for your appearances (that I know additionally similarly appreciate the above sort of nourishment.)

Thus, I make both.

#NOAPOLOGIES. <– I have a craving for utilizing that hashtag makes me sound truly extreme

As I stay here and eat a lasagna made out of zucchini noodles. Whatever. All in-your-face individuals eat veggie noodles right?

Try not to answer that inquiry. Absolutely theoretical and conversing with myself at this moment.

Anyway.

Mexican zucchini lasagna. It's preee much the most scrumptious thing that has left my kitchen in quite a while. All things considered, until tomorrow. When I say that in regards to whatever formula I impart to you then. Where is that snickering/crying emoji when I require it?

Be that as it may, SRSLY. I am REALLY amped up for it. For the most part since it has a LOT OF CHEESE/PROTEIN/HIDDEN VEGGIES/SPICY YUMMINESS NOT a great deal of carbs/gluten/general terrible for-you-ness that the exemplary melty-cheddar loaded saucy-carb-stuffed lasagna has.

In any case, likewise in light of the fact that the way that it has nourishment of the "dairy" assortment sittin' on its delicate, sustenance stuffed veggie noodley-ness implies that Mr. FFF can't have it (dairy bigotry FOR THE LOSE.)

Aaaaand I don't need to share it. So perhaps really dairy prejudice for the win?

I sort of need to shrewdness giggle here. Yet, then I know it will be the ONE post that the center point o-rama really peruses and he will be distraught at me for giggling at his absence of capacity to eat tasty sustenance that he REALLY needs to devour.

Along these lines, until further notice. I will simply stick to eating it upsettingly before him at supper time.

Great spouse? Presumably not.

Spouse with paunch loaded with comfortable, cilantro-loaded mushy, great feelins? Correct. #Priorities.

Did you know lasagna is additionally REALLY simple to make? The hardest part is utilizing the mandolin (fundamental instrument peeps. Try not to attempt to utilize your spiralizer here. I know you pondered it) to cut the zucchini. What's more, by "hard" I signify "Unsafe."

Have you ever really utilized a mandolin some time recently? I, FOR REALS, think you ought to need to take a wellbeing course before you're permitted to purchase one. THOSE BLADES THOUGH.

SOSOSO sharp right at this point.

Other than that amazing game of mandolin zucchini cutting, the rest is basically sautéing delicate, delicious chicken and blending it with a hot burst of taco flavoring, layering on the enchanted combo of salsa + tomato sauce to give it that vital super-saucy-rundown-your-button yumminess and sprinkling (read: soaking) with ALL THE CHEESE PLUSPLUSPLUS CILANTRO, heating and EATING.

Basic. Hot. Mushy. Mystery ninja veggies.

P.S You can FREEZE it.

But, in the event that you are a genuine individual that has remains of a heap of ooey-gooey sauce-loaded yumminess after supper is finished…

I ponder about your life decisions.

YIELDS 8 SERVINGS

* You only NEED 3 zucchinis for the recipe, but I always like to use 4 so that I have some extra if some zucchinis break or stick to the pan. This can be made a day ahead, covered, and left in the fridge. It also makes great leftovers! The leftovers keep very well in the freezer.

30 minPrep Time

1 hrCook Time

1 hr, 30Total Time

Ingredients

For the zoodles:
3-4 Large zucchinis *(Read notes!)
1 Tbsp Salt
For the lasagna:
2 Tbsp Extra-virgin olive oil
1 lb Ground 99% fat-free Turkey
1 Cup Onion, diced (1 small onion)
1 Tbsp + 2 tsp Fresh garlic, diced
1 Tbsp + 1 tsp Taco seasoning (I always make my own and I use THIS RECIPE)
Pepper
3/4 Cup Tomato Sauce
3/4 Cup Salsa, of choice
1 15 oz Container of light or fat-free ricotta cheese
1 Large egg
1/2 Cup Cilantro, roughly chopped + additional for garnish
8 oz Light Mexican blend cheese, grated (about 2 cups, firmly packed)
1 Large red pepper, chopped

Instructions

Preheat the oven to 350 degrees.
Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
While the zoodles cook, heat the olive oil over medium/high heat in the large pan. Add in the ground turkey, diced onion, diced garlic, taco seasoning, and a pinch of pepper. Cook until the onion is soft and the turkey is browned, about 10-12 minutes.
Once the zoodles are cooked, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Set aside.
In a medium bowl, stir together the tomato sauce and salsa.
In a separate, medium bowl, use a fork to beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
Now it's time to assemble:
Spray a 9x13 inch baking dish with cooking spray.
Start by pouring half the sauce mixture on the bottom, spreading out evenly, followed by half the turkey. Layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the ricotta mixture. Gently spread out the ricotta to "seal in" in the zoodles.
Sprinkle half the cilantro over and then finish with half the grated Mexican blend cheese.
Repeat the layers once more, except add the chopped pepper on top of the last layer of Mexican blend.
Turn the oven up to 375 and cover the lasagna with tin foil.
Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
Garnish with extra cilantro (if desired) and DEVOUR!