Zucchini Lasagna

Step 1

Preheat oven to 375 degrees.

Step 2

Cut ends off of zucchini after washing, and using a mandolin (preferably with safety glove or safety attachment!) slice lengthwise into slices, about 3mm (or 1/8 of an inch) thick. Lay the zucchini on either a baking sheet or a cutting board, and sprinkle salt on both sides. Allow to sit while you complete the next 2 steps (at least 15-20 minutes)

Step 3

Cook ground turkey in a skillet on medium high with diced onion, and 2 tbsp olive oil. Once meat is fully cooked, add 24 ounces of marinara sauce, making sure you reserve 1/2 cup for later on.

Step 4

Mix eggs with ricotta cheese. Set aside

Step 5

Use a paper towel to 'dab' excess water and salt off of both sides of zucchini slices.

Step 6

Add reserved 1/2 cup of marinara to bottom of a 9x13 casserole dish. Begin to assemble lasagna, allowing enough to use 2 layers for each ingredient. Zucchini noodlesMeat sauceRicotta MixtureShredded MozzarellaRepeat for one more layer, and end with a final top layer of zucchini noodles and shredded mozzarella on top.

Step 7

Bake your noodle free zucchini lasagna at 375 degrees farenheit for 40-45 minutes. Serve and enjoy.