Summer squash lasagna, looks and tastes very similar to a traditional lasagna recipe but much healthier! Make with either zucchini or yellow squash that is thinly sliced lengthwise with either a mandoline slicer or a knife. Gluten-free, grain-free, low-carb and ketogenic.
Cook ground turkey, chicken or beef in a large pan on the stove over medium heat, until no longer pink (approximately 5-7 minutes).
While the turkey is cooking, prepare the squash. Cut off the ends, and using a mandoline slicer or knife, slice squash lengthwise into long thin strips that resemble lasagna noodles. Approximately 1/4"-1/3" (6-8 mm) is an ideal thickness.
Place one layer of squash on the bottom of a baking dish.
In a bowl, mix ricotta cheese with 1/4 cup of tomato sauce and the garlic powder, Italian seasoning and salt. The sauce will help to make the ricotta a bit more liquid, so it can be more easily spread out on top of the zucchini.
Add approximately 1/3 of the ricotta mixture on top of the zucchini in the dish. Using a spoon, spread out mixture evenly.
Add approximately 1/4 of the remaining tomato sauce, 1/4 of the mozzarella cheese and 1/3 of the cooked meat.
Repeat process to form three layers.
On top of the third layer, add remaining ingredients and top with Parmesan cheese.
Place in the oven and bake for approximately 20-25 minutes, or until you can easily slide a fork into the zucchini without much resistance.
Remove from oven and allow to cool for several minutes before serving.
Zucchini releases moisture as it cooks, so there may be some liquid in the bottom of the dish after cooking. This is normal. You can simply drain the liquid before serving.Nutrition Facts (per serving): 653 calories, 44 g fat, 15 g total carbs, 5 g fiber, 10 g net carbs, 56 g protein