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Thai Slow Cooker Zucchini Lasagna

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Level: Easy

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Description

This freezer-friendly, slow cooker zucchini lasagna has a Thai peanut twist! It’s a healthy, low carb and gluten-free weeknight meal that the family will love!

Ingredients

  • FOR THE ZOODLES:
  • 4  Large Zucchini (See Note)
  • 1 Tablespoon Salt
  • FOR THE LASAGNA:
  • 2 Tablespoons Coconut Oil
  • 1 pound Extra-lean Ground Turkey (I Used 99% Fat Free)
  • 1 cup Onion, Diced
  • 5 teaspoons Fresh Garlic, Minced
  • ½ Tablespoons Fresh Ginger, Minced
  • Pepper
  • 1 cup Light Coconut Milk
  • ¼ cups Natural, Creamy Peanut Butter
  • ¼ cups Reduced Sodium Soy Sauce
  • 2 Tablespoons Coconut Sugar
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Fresh Lime Juice
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Sriracha
  • 15 ounces, weight Light Ricotta Cheese
  • 1  Egg
  • ½ cups Cilantro, Roughly Chopped
  • 2 cups Nappa Cabbage, Roughly Chopped
  • ½ cups Water Chestnuts, Diced
  • 8 ounces, weight Mozzarella Cheese, Grated (about 2 Tightly Packed Cups)
  • 1  Large Red Pepper, Diced
  • FOR GARNISH:
  • Cilantro, Diced
  • Green Onion, Diced
  • Roasted Peanuts, Diced
  • Bean Sprouts, Roughly Chopped

Preparation

Preheat oven to 350ºF.

Using a mandoline, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with the salt (it’s okay if some zoodles overlap on the pan). Bake for 15–20 minutes, until just lightly beginning to brown, to get all the moisture out.

While the zoodles cook, heat coconut oil over medium/high heat in the large pan. Add ground turkey, diced onion, garlic, ginger and a pinch of pepper. Cook until onion is soft and turkey is browned, about 10–12 minutes, making sure to break up the turkey as it cooks.

Once cooked, add coconut milk, peanut butter, soy sauce, coconut sugar, rice vinegar, lime juice, fish sauce and Sriracha. Bring to a boil and boil for 3 minutes, stirring very often so the bottom doesn’t burn. Reduce the heat to medium and simmer until sauce is thick and creamy and begins to reduce, about 2–4 minutes. Stir occasionally so it doesn’t burn. Adjust Sriracha to taste. Set aside.

Once the zoodles are cooked, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Repeat with a fresh layer of paper towel on top. Set aside.

In a medium bowl, use a fork to beat together ricotta cheese, egg and another pinch of pepper. Set aside.

To layer, spray the bottom of a 7-quart slow cooker with cooking spray. Spread in half of the turkey mixture evenly. Layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the ricotta mixture. Gently spread out the ricotta to seal in in the zoodles. Sprinkle half the cilantro on, followed by half the cabbage and half the water chestnuts. Finally, sprinkle with half the mozzarella cheese.

Repeat the layers once more, except only use half of the remaining mozzarella cheese on top. Then, add the diced red pepper on top of the last layer of mozzarella.

Cover slow cooker and cook on low for 4–5 hours, or until everything is melted and the sides of the lasagna are brown. Sprinkle on the remaining cheese and let stand, covered, until melted.

Sprinkle with all the garnishes and devour!

Note: If you want to make a 9×13 and bake it in the oven you can probably base it off this recipe. I have not tested this before, but all the ratios are the same.

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