Mexican Keto Taco Lasagna

INGREDIENTS

For zoodle:

3-4 large zucchini
1 tablespoon salt

For lasagna:

2 tablespoons extra virgin olive oil
1 pound ground turkey 99%
1 cup diced onion (1 small onion)
1 tablespoon + 2 teaspoons diced fresh garlic pepper
1 tablespoon + 1 teaspoon taco seasoning
paprika
3/4 cup tomato salsa
3/4 cup salsa
lightweight ricotta container 1 15 oz
1 large egg
1/2 cup cilantro, coarsely chopped + more for topping
8 ounces light mixed Mexican cheese, chopped (two cups)
1 large red bell pepper, chopped

Mexican Keto Taco Lasagna

INSTRUCTIONS

Preheat oven to 180 degrees.
For thin slices, use a mandolin slicer to cut the zucchini into slices about 3mm thick.
Divide between two baking sheets and sprinkle with a tablespoon of soup salt.
To remove all moisture, bake 15-20 minutes until golden brown.
While the spaghetti is cooking, heat the olive oil in a pan over medium/high heat.Add a pinch of pepper, the taco seasoning, diced garlic, diced onions, and ground turkey. Bake until turkey is browned and onions are soft, about 10 to 12 minutes.
Transfer them to a long piece of paper towel. Once the spaghetti is cooked, cover with a second paper towel and gently squeeze out as much moisture as possible. put it aside
Prepare a bowl and mix the sauce with the tomato.
Take another bowl and use a fork to beat another pinch of pepper, the egg and the ricotta. put it aside
Now for the assembly:
Take a 9″ x 13″ skillet and spray cooking spray on it.
Spread evenly, pouring half the sauce on the bottom first, then half the turkey. In one layer, spread half the zucchini noodles, slightly overlapping, then half the ricotta mixture.To “seal” the zoodles, gently unfold the ricotta.
Sprinkle with half of the cilantro, then sprinkle with half of the shredded Mexican cheese mixture.
Repeat the layers one more time except for the last layer of the Mexican mix and add chopped peppers. Preheat
oven to 375 and cover lasagne with aluminum foil.
Cover and cook for forty-five minutes.Uncover and cook for another ten minutes. Turn
to HIGH, flip the grill over and cook for another 2-3 minutes until the top bubbles and is golden brown!
Garnish with more cilantro and enjoy your meal!