About
This low carb lasagna has all the traditional layers combined with the heat and flavor of enchiladas!
This is a great option for the whole family served with a simple salad or steamed green vegetables.
Ingredients
- 21 ounce ground turkey, lean, 7% fat (93% lean meat)
- 10 ½ ounce cream cheese spread
- 2 small zucchini
- 2 teaspoon gourmet collection smoked paprika by mccormick
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1 medium – 2 3/5" diameter tomato
- 1 cup chicken broth, bouillon or consomme, ready-to-serve can
- 1 tablespoon tomato puree
- 1 teaspoon oregano, dried
- 1 clove garlic
- ¾ cup almond milk, vanilla or other flavors, unsweetened
- ½ cup, grated cheddar cheese
- ½ teaspoon salt, sea salt
- ½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- ½ medium – 2 1/2" diameter x 2 3/4" yellow bell peppers, raw
- ¼ large white onion
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the tops and bottoms from the zucchini and peel the outer skin and discard. Peel the zucchini flesh into long wide strips. Add the zucchini to a plate or bowl and toss with half a teaspoon of salt. Set aside whilst you prepare the turkey.
- Heat the olive oil in a large skillet over a low/medium heat. Dice the bell peppers and onion and crush the garlic. Add to the pan and cook gently for a minute or two until just tender.
- Add the ground turkey and cook until browned all over.
- Dice the tomato and add to the pan along with the tomato puree, stock, dried herbs and spices. Stir well to combine.
- Bring the mixture to a simmer and continue to cook for 10 minutes until the stock has reduced.
- Whilst the turkey is cooking, add the cream cheese and almond milk to a pan over a gentle heat. Stir together, heating though until the cream cheese has melted into the milk.
- Season with a little salt and pepper and stir through half the grated cheddar until melted.
- Preheat the oven to 400 degrees Fahrenheit.
- Blot the zucchini using kitchen paper to remove any excess salt or liquid. Divide the turkey mixture into 1/3 and spoon one third into the base of an 8×5 inch oven dish.
- Arrange 1/3 of the zucchini over the meat base, overlapping the strips.
- Spoon over 1/3 of the cheese sauce in an even layer.
- Repeat the process twice more creating two more layers of turkey, zucchini and cheese sauce.
- Sprinkle the remaining cheddar over the top of the lasagna.
- Transfer to the oven for 30 minutes until hot through and the cheese is golden and bubbling.
Nutrition Facts
- Servings: 6
- Calories: 444.6kcal/1856.3kJ (per serving)
- Fat: 31.9g (per serving)
- Carbs: 6.9g (per serving)
- Protein: 34.0g (per serving)