A healthy, low carb zucchini lasagna with layers of cheese, fresh herbs and a flavorful turkey meat sauce. This easy, no-noodle zucchini lasagna recipe is packed with veggies & protein and isn't watery like some zucchini recipes. It's guaranteed to be your new favorite freezer-friendly, lightened up comfort food!
In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min.
Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.
Recipe adapted from All Recipes.
To freeze unbaked zucchini lasagna: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for 3 months. Once ready to bake, thaw out the lasagna overnight in the fridge, then bake as directed.
To freeze baked zucchini lasagna: I like to cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months. Once ready to reheat, simply thaw out the lasagna, then microwave until warm.