Turkey and Roasted Zucchini Lasagna Recipe


Atkins Turkey and Roasted Zucchini Lasagna
13g
Net Carbs
Prep Time: 30 Minutes
Style:Italian
Cook Time: 75 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

23.6g

Protein

27.6g

Fat

5.4g

Fiber

429.1cal

Calories

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INGREDIENTS

  • 10 leaves BASIL
  • 1 small Onions
  • 6 serving CRUSHED TOMATOES
  • 1 cup, shredded Mozzarella Cheese (Whole Milk)
  • 8 oz TURKEY SAUSAGE
  • 6 clove GARLIC
  • 8 oz GROUND TURKEY
  • 16 tbsp Mascarpone Cheese
  • 6 medium Zucchini
  • 1 large Egg (Whole)

DIRECTIONS

This dish is best served the following day to allow the flavors to blend and the lasagna to settle. 
  1. Preheat an oven to 350°F.  Prepare a square baking pan with aluminum foil and spray with oil; set aside.
  2. Slice the zucchini thin (with a knife or mandoline).  Spray with a little oil then roast on a sheet pan in the oven for 15-20 minutes until browned but not crispy.  When done set aside to cool.
  3. Sauté the meats with chopped onion and 4 minced garlic cloves in a large skillet until browned.  Add the crushed tomatoes and cook for additional 40 minutes on low and let cool.
  4. Puree the mascarpone, basil leaves, 2 cloves of garlic, a dash of salt and egg in a food processor until smooth; set aside.
  5. Layer the zucchini, meat sauce then mascarpone two times.  Top with cheese and bake for one hour covered with aluminum foil.  Remove the foil and bake an additional 15 minutes.  Serve immediately or allow it to fully cool and then place in the refrigerator overnight and pull out and slice into 6 servings.

Cooking Tip

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