AuthorHolly CookCategoryKeto Dinner RecipesTaco night doesn't necessarily have to mean that you only have to eat typical tacos, it can mean lasagna, too! This Mexican Keto Taco Lasagna has all the flavors of your favorite taco dinner, but packs plenty of cheese to feed the whole family.
Preheat the oven to 350 degrees.
Into thin slices, using a mandolin, slice the zucchini, about 1/8 in. thick,
Onto two cookie sheets, lay them out flat and sprinkle with one tablespoon salt.
To get all the moisture out, bake them for 15-20 mins, until just lightly beginning to brown.
Over medium/high heat, while the zoodles cook, heat the olive oil in the pan. Add in the a pinch of pepper, taco seasoning, diced garlic, diced onion, and ground turkey. Heat until the turkey is browned and the onion is soft, about 10-12 mins.
Transfer them to a long piece of paper towel, once the zoodles are cooked, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Put it aside.
Tale a bowl and stir together the salsa sauce and tomato.
Take another bowl and by using a fork, beat together the another pinch of pepper, egg and ricotta cheese. Put it aside.
Take a 9×13 inch baking dish and spray with cooking spray.
Spreading out evenly, start by pouring half the sauce mixture on the bottom, followed by half the turkey. In a single layer, layer half the zucchini noodles, lightly overlapping them, followed by half the ricotta mixture. To “seal in” in the zoodles, gently spread out the ricotta.
Sprinkle half the cilantro and then end with half grated Mexican blend cheese.
Repeat the layers once more, except on top of the last layer of Mexican blend, add the chopped pepper.
Turn the oven up to 375 and with tin foil, cover the lasagna.
Bake, covered, for forty five minutes. Uncover and bake another ten mins.
Up to HIGH, turn the broiler and broil for 2-3 mins more, until the top is bubbly and golden brown!
Garnish with extra cilantro and Enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees.
Into thin slices, using a mandolin, slice the zucchini, about 1/8 in. thick,
Onto two cookie sheets, lay them out flat and sprinkle with one tablespoon salt.
To get all the moisture out, bake them for 15-20 mins, until just lightly beginning to brown.
Over medium/high heat, while the zoodles cook, heat the olive oil in the pan. Add in the a pinch of pepper, taco seasoning, diced garlic, diced onion, and ground turkey. Heat until the turkey is browned and the onion is soft, about 10-12 mins.
Transfer them to a long piece of paper towel, once the zoodles are cooked, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Put it aside.
Tale a bowl and stir together the salsa sauce and tomato.
Take another bowl and by using a fork, beat together the another pinch of pepper, egg and ricotta cheese. Put it aside.
Take a 9×13 inch baking dish and spray with cooking spray.
Spreading out evenly, start by pouring half the sauce mixture on the bottom, followed by half the turkey. In a single layer, layer half the zucchini noodles, lightly overlapping them, followed by half the ricotta mixture. To “seal in” in the zoodles, gently spread out the ricotta.
Sprinkle half the cilantro and then end with half grated Mexican blend cheese.
Repeat the layers once more, except on top of the last layer of Mexican blend, add the chopped pepper.
Turn the oven up to 375 and with tin foil, cover the lasagna.
Bake, covered, for forty five minutes. Uncover and bake another ten mins.
Up to HIGH, turn the broiler and broil for 2-3 mins more, until the top is bubbly and golden brown!
Garnish with extra cilantro and Enjoy!
