Mexican Zucchini Lasagna

Preheat oven to 350ºF.

Using a mandoline, slice zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 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 zoodles cook, heat olive oil over medium/high heat in the large pan. Add ground turkey, diced onion, diced garlic, taco seasoning, and a pinch of pepper. Cook until onion is soft and turkey is browned, about 10–12 minutes.

Once the zoodles are cooked, transfer 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. Set aside.

In a medium bowl, stir together the tomato sauce and salsa.

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

Now it’s time to assemble. Spray a 9×13 inch baking dish with cooking spray.

Start by pouring half the sauce mixture on the bottom, spreading out evenly, followed by half the turkey. 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 over and then finish with half the grated Mexican blend cheese. Repeat the layers once more, adding the chopped pepper on top of the last layer of Mexican blend.

Turn the oven up to 375ºF 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! Garnish with extra cilantro (if desired) and devour!

Note: You can make this a day ahead and bake the next day. It freezes great.