Keto Pesto Zucchini Lasagna

A rich and creamy zucchini lasagna with a low carb Alfredo and pesto meat sauce.

Ingredients: Six Servings

16oz Ground Turkey
16oz Heavy Whipping Cream
5oz Grated Parmesan
10oz Shredded Mozzarella
1/4 Cup Pesto
3 Large Zucchini
3 tbsp Dried Rosemary
1 tbsp Extra Virgin Olive Oil
2 tsp Garlic Powder
Salt and Pepper

Directions:

Using a mandolin, slice zucchini into 1/4” thin strips. Place the zucchini strips on a baking sheet lined with paper towels and sprinkle with salt. After 15 minutes use more paper towels to absorb any excess liquid from the zucchini.

Bring 1 tbsp of olive oil to medium heat in a non-stick pan and add 16oz ground turkey, 2 tbsp rosemary, 1 tsp garlic powder and salt and pepper to taste. Break up ground turkey into small pieces and cook until nice and brown then remove from heat.

In a medium sauce pan add 16oz of heavy whipping cream to medium heat. When the cream starts to slowly bubble add 5oz of grated Parmesan and 4oz of mozzarella and whisk until smooth. Add 1tsp of garlic powder, salt and pepper to taste (be generous with the pepper for extra flavor) and reduce heat to medium-low. Add 1/4 cup of pesto and continue whisking until completely smooth then pour directly into the cooked ground turkey and throughly mix.

In medium sized greased baking dish, begin layering the lasagna with a thin layer of the meat sauce at the bottom. Then add a layer of zucchini followed by another layer of meat sauce and a layer of mozzarella cheese. Continue layering until the final layer is mozzarella cheese.

Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and allow to bake for an additional 10 minutes. Then, switch to broil for 3-5 minutes or until cheese is golden brown. Remove lasagna from oven and let sit for 10 minutes before serving. Garnish with remaining rosemary and black pepper.

Nutrition Information: Per Serving

Calories: 580
Net Carbs: 8
Fat: 42
Protein: 41

*Nutritional values may vary depending on ingredients.

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