Low Carb Pizza Zucchini Lasagna

Preheat oven to 350ºF.

Using a mandoline, slice zucchini into thin slices, about 1/8 inch thick, Lay flat on a cookie sheet and sprinkle with 3 teaspoons (1 tablespoon) salt. Bake for 10–15 minutes, until just lightly beginning to brown, to get all the moisture out. Set aside.

In a large pan, heat olive oil over medium/high heat. Add ground turkey, diced onion, diced garlic, remaining 1 teaspoon salt, and a pinch of pepper. Cook until onion is soft and turkey is browned.

While turkey cooks, beat ricotta cheese, egg and another pinch of pepper. Set aside.

Once turkey is done, it’s time to assemble the lasagna! Spray a 9×13 inch baking dish with cooking spray.

Start by pouring half the pizza sauce on the bottom, followed by half the turkey. Layer half the zucchini noodles, half the ricotta mixture, and half the pepperoni slices,. Ffinish with half the grated mozzarella cheese.

Repeat the layers once more, except add the chopped pepper and olives on top of the last layer of mozzarella. Sprinkle with Parmesan cheese.

Turn the oven up to 375ººF and cover the lasagna with tin foil. Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.

Turn the broiler up to high and broil for 2–3 minutes more, until the top is golden brown and bubbly! Devour!