Low Carb Turkey Lasagna

Yield: 4
Prep time: 25 minutes
Cooking time: 40 minutes
Calorie for serving: 310
Macros for serving: 20 carbs /6 fat /44 protein

Ingredients:
2 cloves garlic
1 small chopped onion
2 zucchini
1 small eggplant (or substitute for second zucchini)
Olive oil spray
400 grams ground turkey/chicken breast
suggested spices: onion powder, oregano, Italian seasoning, rosemary, basil, etc
2 cups seasoned tomato sauce or passata (I used passata)
1 1/2 cup low fat cottage cheese
1 egg white
1/2 cup low fat mozzarella cheese

(passata: a thick sauce made from sieved tomatoes and used especially in Italian cooking.)

You can increase the carbs in this recipe by including no boil lasagna noodles if you prefer a more authentic texture.

*I normally use a small square pan or personal sized disposable baking foil containers.

 

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Mince the onion and garlic.
  3. With a mandolin or potato peeler slice the zucchini and eggplant into thin long slices (like lasagna noodles).
  4. Sauté the chopped onion and pressed/chopped garlic for about 2 minutes.
  5. Add the ground turkey to your pan and brown. Season with onion powder, oregano, Italian season, basil, rosemary or whatever flavor profile you prefer.
  6. When the meat is cooked, add 1 1/2 cups of tomato sauce/passata to the pan. You will use the remaining ½ cup later.
  7. In a small container whisk together egg white and cottage cheese.
  8. Cover the bottom of a small baking dish with the ½ cup of unused tomato sauce.
  9. Next, use the slices eggplant or zucchini to make a layer.
  10. Top the vegetables with ground meat.
  11. Continue layering until you have no more ingredients.
  12. Cover your layers with the cottage cheese and egg white mixture.
  13. Top with grated mozzarella.
  14. Bake for 40 minutes at 375 degrees F.

Comments 9

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  4. Pingback: Meal Prep Recipes + Snacks | Just Get Fit

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    I use a small square baking pan probably 8×8 or 9×9 or individual foil baking trays =)

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