Mexican Keto Taco Lasagna

Ingredients

To make the zoodles:

• 3 to 4 large zucchini * Review your notes!
• 1 tablespoon salt

To make the lasagna:

• Extra virgin oil, 2 tablespoons
• 1 lb 99% fat-free ground turkey
• 1 cup diced onions (1 small onion)
• ONE Tbsp plus 2 tsp chopped fresh garlic
• Taco seasoning, 1 Tbsp plus 1 Tsb
• 3/4 cup of tomato sauce, pepper
• Salsa of choice, 3/4 cup
• 1 15 oz Ricotta cheese in a light or fat-free container
• 1 big egg
• 1/2 cup roughly chopped cilantro plus extra for garnish
• grated 8 ounces of Light Mexican Blend cheese (about 2 cups, firmly packed)
• Chopped one large red pepper

Instructions

1. The oven to 350 degrees.
2. Slice(using a mandolin) zucchini into thin, 1/8-inch-thick pieces.
3. It’s alright if some of the zoodles overlap on the pans when you spread them out flat on two cookie sheets and sprinkle them with 1 Tbsp salt.
4. In order to remove all the liquid, bake them for 15-20 minutes, or until they are just beginning to faintly brown.
5. Heat the olive oil in the big pan on medium-high while the zoodles fry. Taco seasoning, diced onion, diced garlic, ground turkey, and a dash of pepper should all be added. About 10–12 minutes of cooking time.

Zoodles

1. When the zoodles are finished cooking, move them to a long piece of paper towel, wrap them in another piece of paper towel, and then carefully press as much extra moisture out as you can. Place aside.
2. Mix the salsa and tomato sauce in a medium basin.
3. With a fork, combine the ricotta cheese, egg, and one more pinch of pepper in a different medium bowl. Place aside.
4. It’s time to gather now:
5. Spray(cooking spray) 9×13-inch baking dish.
6. Pour half of the sauce mixture on the bottom first, spreading it out evenly, then add half of the turkey. Half the ricotta mixture is placed on top of half the zucchini noodles, which are barely overhanging each other in a single layer. Ricotta should be evenly spread out and “sealed in” using zoodles.
7. Add half of the cilantro on top, followed by half of the shredded Mexican mix cheese.
8. Add the chopped pepper on top of the final layer of the Mexican blend instead of repeating the layering process.
9. Cover the lasagna with tin foil and preheat the oven to 375 degrees.
10. Bake for 45 minutes with a cover on. Bake for 10 more minutes without the lid.
11. When the top is bubbling and golden brown, increase the broiler’s heat to HIGH and broil for an additional 2-3 minutes.
12. If preferred, garnish with more cilantro, then EAT

Cookbook Notes

Although the recipe only calls for 3 zucchinis, I always like to use 4, just in case parts of them break or adhere to the pan.

Mexican Keto Taco Lasagna

You don't absolutely have to eat traditional tacos on taco night; you could even have lasagna! With enough cheese to feed the entire family, this Mexican Keto Taco Lasagna has all the flavors of your favorite taco supper.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dinner

Cuisine Mexican

Servings 4

Calories 740 kcal

Ingredients

  

To make the zoodles:

• 3 to 4 large zucchini * Review your notes!
• 1 tablespoon salt

To make the lasagna:

• Extra virgin oil, 2 tablespoons
• 1 lb 99% fat-free ground turkey
• 1 cup diced onions (1 small onion)
• ONE Tbsp plus 2 tsp chopped fresh garlic
• Taco seasoning, 1 Tbsp plus 1 Tsb
• 3/4 cup of tomato sauce, pepper
• Salsa of choice, 3/4 cup
• 1 15 oz Ricotta cheese in a light or fat-free container
• 1 big egg
• 1/2 cup roughly chopped cilantro plus extra for garnish
• grated 8 ounces of Light Mexican Blend cheese (about 2 cups, firmly packed)
• Chopped one large red pepper

Instructions

 

• The oven to 350 degrees.
• The zucchini should be sliced into thin, 1/8-inch-thick pieces using a mandolin.
• It's alright if some of the zoodles overlap on the pans when you spread them out flat on two cookie sheets and sprinkle them with 1 Tbsp salt.
• In order to remove all the liquid, bake them for 15-20 minutes, or until they are just beginning to faintly brown.
• Heat the olive oil in the big pan on medium-high while the zoodles fry. Taco seasoning, diced onion, diced garlic, ground turkey, and a dash of pepper should all be added. About 10–12 minutes of cooking time is required to soften the onion and brown the turkey.
• When the zoodles are finished cooking, move them to a long piece of paper towel, wrap them in another piece of paper towel, and then carefully press as much extra moisture out as you can. Place aside.
• Mix the salsa and tomato sauce in a medium basin.
• With a fork, combine the ricotta cheese, egg, and one more pinch of pepper in a different medium bowl. Place aside.
• It's time to gather now:
• A 9x13-inch baking dish should be sprayed with cooking spray.Pour half of the sauce mixture on the bottom first, spreading it out evenly, then add half of the turkey. Half the ricotta mixture is placed on top of half the zucchini noodles, which are barely overhanging each other in a single layer. Ricotta should be evenly spread out and "sealed in" using zoodles.
• Add half of the cilantro on top, followed by half of the shredded Mexican mix cheese.
• Add the chopped pepper on top of the final layer of the Mexican blend instead of repeating the layering process.
• Cover the lasagna with tin foil and preheat the oven to 375 degrees.
• Bake for 45 minutes with a cover on. Bake for 10 more minutes without the lid.
• When the top is bubbling and golden brown, increase the broiler's heat to HIGH and broil for an additional 2-3 minutes.
• If preferred, garnish with more cilantro, then EAT

Notes

Cookbook Notes

Although the recipe only calls for 3 zucchinis, I always like to use 4, just in case parts of them break or adhere to the pan.

Nutrition Facts

 

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Amount Per Serving

Calories 740

% Daily Value *

Total Fat 57g88%Sodium 839mg35%Total Carbohydrate 9g3%

Dietary Fiber 2g8%

Sugars 1g

Protein 43g86%

Keyword Mexican Keto Taco Lasagna