Mexican Zucchini Lasagna

• Produce

  • 1/2 cup Cilantro
  • 1 2/3 tbsp Garlic, fresh
  • 1 cup Onion
  • 3 Zucchinis * (read notes!, Large

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Salsa
  • 3/4 cup Tomato sauce

• Baking & Spices

  • 1 Pepper
  • 1 Red pepper, large
  • 1 tbsp Salt
  • 1 1/3 tbsp Taco seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 grated cups 8 oz light mexican blend cheese, Light
  • 1 15 oz Container Ricotta cheese, light or fat-free

• Other

  • 1 lb Ground 99% fat-free turkey

Found on foodfaithfitness.com

Description

Directions

• 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 (its 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 its 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!