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EAT FAT BEAT FAT

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    ZUCCHINI LASAGNA

    SERVES 6

    PREP TIME: 10 minutes, plus 20 minutes to rest

    COOK TIME: 55 minutes

    Not feeling the cheese in this recipe? Use the Melty “Cheese” on here instead.

    2 teaspoons dried basil

    1 teaspoon dried oregano leaves

    1 teaspoon dried rosemary leaves

    ½ teaspoon dried thyme leaves

    ¾ teaspoon finely ground sea salt

    ½ cup (120 ml) avocado oil, or ½ cup (105 g) ghee

    1 pound (455 g) ground turkey

    1 small yellow onion, diced

    2 cloves garlic, minced

    2 cups (280 g) shredded mozzarella cheese (dairy-free or regular), divided

    2 large eggs, beaten

    3 medium zucchinis, sliced lengthwise into thin sheets

    2 cups (475 ml) marinara sauce

    1. Preheat the oven to 400°F (205°C).
    2. Place the dried herbs and salt in a small bowl. Pinch with your fingers to mix.
    3. Heat the oil in a medium-sized frying pan over medium heat. Add the turkey, onion, garlic, and 2 teaspoons of the herb mixture and sauté until the turkey is no longer pink, about 10 minutes.
    4. Meanwhile, place 1 cup (140 g) of the cheese and the beaten eggs in a medium-sized bowl along with the remaining herb mixture; stir to combine.
    5. When the meat is cooked, assemble the lasagna: Place half of the zucchini slices in a 13 by 9-inch (33 by 23-cm) baking dish, followed by the turkey mixture, the cheese mixture, half of the sauce, the rest of the zucchini slices, and the remaining sauce. Top with the remaining 1 cup (140 g) of shredded cheese.
    6. Bake for 45 minutes, until bubbly and the cheese has melted. Allow to sit for 20 minutes before serving.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    make it COCONUT-FREE:

    If using dairy-free cheese, make sure it’s also coconut-free.

    make it DAIRY-FREE:

    Use avocado oil and dairy-free cheese.

    Per serving, made with avocado oil and dairy-free cheese:

    calories: 600 | calories from fat: 405 | total fat: 45 g | saturated fat: 12.6 g | cholesterol: 134 mg

    sodium: 688 mg | carbs: 22.6 g | dietary fiber: 15.8 g | net carbs: 6.8 g | sugars: 3.7 g | protein: 26.3 g

    FAT : 68%
    CARBS : 15%
    PROTEIN : 17%