Mexican Zucchini Lasagna

Name: Mexican Zucchini Lasagna
Prep time: 30 min
Yield: 8
Ingredients: For the zoodles:; 3-4 Large zucchinis * (Read notes!); 1 Tbsp Salt; For the lasagna:; 2 Tbsp Extra-virgin olive oil; 1 lb Ground 99% fat-free Turkey; 1 Cup Onion (diced (1 small onion)); 1 Tbsp + 2 tsp Fresh garlic (diced); 1 Tbsp + 1 tsp Taco seasoning (I always make my own using the recipe linked!); Pepper; 3/4 Cup Tomato Sauce; 3/4 Cup Salsa (of choice); 1 15 oz Container of light or fat-free ricotta cheese; 1 Large egg; 1/2 Cup Cilantro (roughly chopped + additional for garnish); 8 oz Light Mexican blend cheese (grated (about 2 cups, firmly packed)); 1 Large red pepper (chopped)

Mexican Zucchini Lasagna was pinched from <a href="https://www.foodfaithfitness.com/mexican-zucchini-lasagna/" target="_blank" rel="noopener">www.foodfaithfitness.com.</a>

"* You only NEED 3 zucchinis for the recipe, but I always like to use 4 so that I have some extra if some zucchinis break or stick to the pan. This can be made a day ahead, covered, and left in the fridge. It also makes great leftovers! The leftovers keep very well in the freezer...."

INGREDIENTS

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For the zoodles:

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3-4 Large zucchinis * (Read notes!)

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1 Tbsp Salt

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For the lasagna:

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2 Tbsp Extra-virgin olive oil

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1 lb Ground 99% fat-free Turkey

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1 Cup Onion (diced (1 small onion))

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1 Tbsp + 2 tsp Fresh garlic (diced)

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1 Tbsp + 1 tsp Taco seasoning (I always make my own using the recipe linked!)

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Pepper

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3/4 Cup Tomato Sauce

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3/4 Cup Salsa (of choice)

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1 15 oz Container of light or fat-free ricotta cheese

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1 Large egg

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1/2 Cup Cilantro (roughly chopped + additional for garnish)

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8 oz Light Mexican blend cheese (grated (about 2 cups, firmly packed))

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1 Large red pepper (chopped)

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