Mexican Lasagna
SERVINGS 6
Ingredients
- 3-4 Large zucchini
- 1 Tbsp salt
- 2 Tbsp evoo
- 1 lb ground turkey
- 1 Cup Onion 1 small onion diced
- 2 tsp garlic diced
- 1 Tbsp Taco Seasoning Blend
- black pepper
- 3/4 Cup canned tomatoes
- 3/4 Cup salsa
- 1 cup bell pepper
- 1 cup zucchini diced
- 6 oz cheddar cheese
- 3/4 cup Greek yogurt
Instructions
- Preheat the oven to 350 degrees.
- Cook Ground Turkey, Bell Peppers & Diced Zucchini
- Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
- Once the zoodles are sliced, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Set aside.
- In a medium bowl, stir together the tomato sauce and salsa.
- In a separate, medium bowl, use a fork to beat together the greek yogurt, egg and another pinch of pepper. Set aside.
- Now it's time to assemble:
- Spray a 9×13 inch baking dish with cooking spray.
- Start by pouring half the sauce mixture on the bottom, spreading out evenly, followed by half the turkey. Layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the greek yogurt egg mixture. Gently spread out the greek yogurt mixture to “seal in” in the zoodles.
- Sprinkle with half the grated Mexican blend cheese.
- Repeat the layers once more, except add the chopped pepper on top of the last layer of Mexican blend.
- Turn the oven up to 375 and cover the lasagna with tin foil.
- Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
- Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
Nutrition
Calories: 326kcalCarbohydrates: 16gProtein: 31gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 73mgSodium: 1706mgPotassium: 1038mgFiber: 4gSugar: 10gVitamin A: 1707IUVitamin C: 70mgCalcium: 294mgIron: 2mg
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