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Low Carb Skillet Vegetable Lasagna
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- 1 lb 99% ground turkey
- 1 tsp olive oil
- 4 cups spinach
- 4 U zucchini, sliced into thin planks, about 1/4 inch thick
- 1 cup mushrooms, sliced
- 1 cup part skim ricotta
- 1 U egg
- 4 tbsp Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp dried basil
- 18 oz canned crushed tomatoes
- 3/4 cup shredded part skim mozzarella cheese
Sprinkle the zucchini slices with salt and let rest for 10-15 minutes. Pat dry with a paper towel. This helps remove moisture so the lasagna isn't watery.
Spray a skillet with cooking spray. Brown the turkey until no longer pink. Season with salt and pepper. Set aside.
Heat the olive oil in a skillet over medium heat. Add the spinach and mushrooms. Cook for 5 minutes. Squeeze out any excess moisture and set aside.
In a bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, pepper, oregano, and dried basil. Set aside.
Spray the skillet with cooking spray. Add about 1 cup of tomatoes to the bottom.
Cover with one layer of zucchini, breaking/cutting if needed.
Then layer on half the turkey and mushroom spinach mixture. Season with salt and pepper.
Layer on half the ricotta mixture and then sprinkle with 1/4 cup mozzarella.
Add another cup of tomatoes. Then make another layer starting with zucchini planks, then the remaining vegetables, the remaining ricotta, then 1/4 cup mozzarella cheese.
Top with the final layer of zucchini and remaining crushed tomatoes. Sprinkle with last 1/4 cup of mozzarella cheese.
Cover and cook over medium heat for 25 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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