Crystal's Low Carb Lasagna

Mom Among Chaos
We have an organic garden.  I end up with a ton of zucchini, so this recipe has become a hit in my house.  It has been great for helping me lose weight and maintain my current weight because it's pretty healthy and low carb.  You can modify this recipe to suit what veggies you have in your fridge at the time.

2 medium to large zucchini
1 pound of ground turkey
1 small green pepper
1 pound of mushrooms sliced
1 cup tomato paste
1 jar tomato sauce
1 15 oz container of cottage cheese
1 tablespoon Italian seasoning or fresh herbs
16 oz of your favorite cheeses

1.  Preheat oven to 325 degrees.  Grease a deep 9x13 baking dish.

2.  It's prep time!  You can use a peeler to make long strips for the zucchini noodles.  Once you slice them try to soak up any extra water.  I usually put a towel on them to soak up any excess water.  Next, cut up your green pepper and mushrooms.

3.  Over medium heat cook your ground turkey.  Once it's brown, add in the green pepper, tomato sauce, and tomato paste.  Bring to a boil and then simmer for 20 minutes.

4.  It's time to layer.  Put half of the meat mix on the bottom layer, next add half of the cottage cheese, half of the mushrooms, half of the zucchini, and half of the cheese.  Repeat for the top layer.

5.  Bake for 45 minutes covered with foil.  Raise temperature to 350 degrees and bake 15 minutes uncovered.

Mom Among Chaos
Due to the nature of this dish the first day may be slightly runny.  Don't worry this dish is actually better the second day and everything firms up.




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