This deliciously low-carb variation on lasagna features all your favorite Italian flavors.
Serves 6–8
Ingredients
- 1 lb ground turkey
- 1/8 tsp. salt plus a pinch of black pepper and red pepper flakes
- 2 tbsp. olive oil
- 1/2 cup carrots, small dice
- 1/2 cup onion, small dice
- 4 garlic cloves, chopped
- 25 oz. marinara sauce
- 1 tbsp. Italian seasoning
- 15 oz. ricotta cheese at room temp
- 1/2 cup freshly grated parmesan
- 8 oz. fresh mozzarella, sliced
Instructions
- Preheat oven to 350°F.
- Season the ground turkey with salt and pepper (and even a pinch of red pepper flakes if you’re feeling frisky). Place a large skillet over medium-high heat. Add olive oil and turkey, stirring and breaking up the meat with a wooden spoon until browned and cooked. Spoon turkey into a bowl and set aside.
- Add carrots, onion and garlic to the skillet and cook until tender, about 8–10 minutes. Add to bowl of cooked turkey and combine.
- Combine Italian seasoning and marinara sauce.
- Transfer the turkey mix to a 9×9-inch baking pan. Combine it with a third of the marinara mixture and spread evenly over the bottom of the pan. Layer the ricotta on top, then the parmesan. Pour the rest of the marinara over the layers and top with mozzarella slices.
- Bake for 25 minutes and enjoy!
Recipe courtesy of Rob Varner of Sheepshead Eats