Recipe: Turkey Zucchini Pizza Lasagna

Do you like pizza?  What about lasagna? This recipe combines two classically delicious, yet not so healthy Italian dishes into one gluten-free, low carb, nutritious dinner.  The beauty of this recipe is that you can customize it any way you like.  Just like a pizza, you choose your toppings, making this the perfect healthy dish for even the pickiest eaters in your family.

When I make zoodles (zucchini noodles), I use the Paderno Spiral Vegetable Slicer. By using zucchini noodles instead of normal pasta, like this recipe calls for, you save hundreds of calories and get an extra serving of veggies!

Ingredients

For the zoodles:

• 3 large zucchinis
• 1 tablespoon salt

For the lasagna:

• 1 pound ground 99% fat-free turkey
• 1 cup onion, diced (1 small onion)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1½ tablespoons fresh garlic, diced
• 1-14 ounce jar of pizza sauce
• 1-15 ounce container of light or fat-free ricotta cheese
• 1 large egg
• 8 ounce light mozzarella cheese, grated
• 2 tablespoons parmesan cheese
• 2 cups turkey pepperoni slices (48 pepperonis to be exact)
• ½ a large green pepper, chopped
• ¼ cup slivered olives

From the kitchen of: Food, Faith, Fitness