Description
Low carb zucchini lasagna with an aromatic turkey-tomato sauce and cream cheese.
Ingredients
- 2-¼ ounces, weight Zucchini
- Olive Oil, As Needed
- 1 Large Onion
- 2 cloves Garlic, Large
- 1 pound Ground Turkey
- Salt And Pepper
- Paprika Powder
- 1 Tablespoon Tomato Paste
- 2 cans (14 Oz. Size) Tomatoes
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ⅓ cups Chopped Parsley
- ½ cups Low Fat Milk
- 7 ounces, weight Low-fat Cream Cheese
- Nutmeg, To Taste
- 5-⅓ ounces, weight Grated Cheese (Gouda, Cheddar), Divided
Preparation
Cut zucchini lengthwise into rather thin slices. Brush slices with olive oil and grill on both sides until softer and nicely charred. Transfer cooked slices onto kitchen paper to help absorb the oil. Sprinkle zucchini with salt and pepper.
Chop onion finely and cook in 1 tablespoon olive oil until soft. Add minced garlic and cook for 1 more minute while stirring. Add ground turkey and fry, stirring from time to time and breaking the lumps, until nicely browned. Add salt, pepper, paprika powder and tomato paste, stirring thoroughly. Let cook for 1 or 2 minutes. Pour canned tomatoes into the pan. Add oregano and thyme and let sauce cook for about 10 minutes on low heat. Adjust taste again and add chopped parsley.
In the meantime, preheat oven to 200ºC (390ºF). Mix together milk and cream cheese until smooth. Add salt, pepper and some nutmeg to taste. Add 1/3 of the grated cheese to this mixture.
Lightly brush a casserole dish with olive oil. Cover the bottom of the pan with zucchini slices. Continue with a few tablespoons of the tomato-meat sauce, then a few tablespoons of the cream cheese mixture, then some zucchini slices again. Repeat until all ingredients are gone, ending with a tomato-meat sauce layer. Sprinkle the remaining cheese on top and cook for about 30 minutes or until golden brown.
Serve with a green salad and bread.
