Enchilada Lasagna

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.