Zucchini Lasagna! Mind Over Munch

Zucchini Lasagna! Mind Over Munch

Hey guys today I have a super
exciting announcement I am releasing a brand new ebook called
Unjunk Your Food and it is all of your favorite less
healthy foods healthified. I’m talkin nachos, mac n cheese, burgers, cake, queso, everything. 40 awesome recipes available to you
right now. Just click the link right here or in the
description box below to get yours. And today I thought I’d share one of the
recipes from that ebook to get you excited. Lasagna. But this is not just any lasagna, it is low carb because we are using
zucchini instead up noodles. Righteous! Start with a zucchini and chop off each
end. To get those nice thin slices for
zucchini noodles I am using a mandolin and I’m also wearing Kevlar gloves. Or if
you have a handguard that will work fine as well
but these babies can be pretty sharp so make sure you are being careful and I’ll link both of those things in
the description box below. Carefully run your zucchini through the
mandolin to get those beautiful strips. Then in a large mixing bowl you’re
going to layer in some salt and zucchini noodles.
Because zucchini has such high water content the salt is going to help pull out some of that moisture. While those dry out
place a large pan over medium heat and in a little bit of olive oil you’re
going to saute up your onions. Add in some garlic and finally your
ground turkey. Today I am using extra lean ground
turkey breast to keep this a little bit lighter, higher in protein and lower in fat but
you can use any protein that you prefer and if you are vegetarian you can always use beans. You can now add
in your seasonings of choice. I am using salt and pep, a little bit
of garlic powder, and oregano. Once your turkey is fully
cooked through you can add in your pasta sauce and fresh basil. Mix to
combine and allow to cook for just a few more minutes. By now your zucchini should have
drained a considerable amount of water. We’re gonna go ahead and press them in
between paper towels to get out a little bit more about moisture. And if you want to take it a step further
you could layer those zucchini noodles onto a rack on a baking sheet or just directly on
baking sheet lined with foil or parchment and bake them for about 6 to 8
minutes at 350 degrees Fahrenheit this is just going to help them dry out even
more. If you want you can skip this step but you’re gonna end up with a little
bit more of a watery lasagna. It’s still gonna taste great but it’s just
not gonna look as pretty. And for our final component we’re just gonna mix
together some part skim ricotta cheese and an egg with a
little bit of salt. We are omitting the Parmesan to keep
this a little lighter. Now it’s time to put it all together. In
a 9×13-inch baking dish spoon a layer of plain pasta sauce. Then add a layer of your
dried out zucchini noodles. On top of that goes half of your ricotta mixture, a layer of spinach leaves, thumbs up for
extra veggies! and a layer of your meat sauce mixture.
Then you can repeat all those layers once more. First with
your zucchini noodles, ricotta mixture, spinach, meat mixture, and you can finish it with a final
layer of noodles and a little bit of pasta sauce. For that classic lasagna topping we are
gonna finish it off with just a little bit of mozzarella and parmesan. So there’s really very little cheese
inside the dish most of it is on top other than the ricotta. Then you can bake
in an oven preheated t 350 degrees Fahrenheit for about 50 minutes. Allow it to cool to
the touch before you try to cut and devour. For this recipe and more don’t forget to
grab my brand new ebook Unjunk Your Food. All of your
favorite junk foods healthified. All of the nutrition is also
given in those recipes. I promise you guys are gonna love it. For
even more recipes you know you can head over to mindovermunch.com I will see you Thursday for a new special episode. Don’t forget to subscribe for new
recipes every single week and remember it’s all a matter of Mind Over Munch.


  1. Any way you'd be able to make it vegan? I can think of all the alternatives for this, but I'm unsure what would taste as great!

  2. Alyssia, I saw another video of a woman making this dish, there were so unnecessary steps and added starches, I had to mention how you did it, with saying who you were. I guess being worried about the added moisture, there were so many things more steps done to the zucchini, and gluten free flour, (all starch) added in between the layers, and the tomato sauce too (yuck). Just to be gluten free, you shouldn't have to raise your blood sugar like that. Your video's really make my day, and my blood sugar thanks you too!

  3. I made this tonight for dinner and omg it's so gooooooood! I will forever make lasagna like this now. Thank you for the recipe :3!

  4. i just made this! i think i found my favorite dish! its so yummy and the whole tray was eaten all up in less than 5min feeding 4pp…thank you so much for the recipe!!

  5. For the love of god be sure to rinse the zucchini afterward! I made this today came out like a salt lick had to toss the whole thing 🙁

  6. I prepared this for yesterday's low carb dinner , it was yum. Can you please tell me the exact macros, as I log my meals on my fitness pal.

  7. Hi Alyssia, just letting you know that the link to the lasagna roll-ups (description below + video) links to the coconut whipped cream! 😉

  8. Hi – I did this last night and although the taste was great it was veeery wet and soggy. I DID salt the zucchini AND put the zucchini in the oven for 10min or so, BUT what I was wondering is, do you use the middle part of the zucchini, that is all the zucchini (with all the moisture and seeds) or just the outer part where there are no seeds to get it less soggy ?

  9. I am so late per published date but that lasagna looked so sexy to good to eat…..BUT I WILL! Had my first veggie burger (bought) it was NICE i will try to make one with black bean receipe. Okay have a great day and keep makin does vids!

  10. Assembled this tonight (for Easter dinner tomorrow) and used veggie crumbles instead of turkey and added some fresh white mushrooms to the sauce mix, used fat free ricotta instead of lowfat and nutritional yeast instead of parmesan. If I divide an entire pyrex dish into 8, each serving is only 180 or so calories, which is absolutely amazing. Thanks for the inspiration, can't wait to toss this in the oven tomorrow and serve it!

  11. You may already have a video on this and I just haven't found it yet, but how do you prepare zoodles? I have tried the salt and drain method (never knew about baking them) and they still turn out kind of watery 🙁

  12. I've been looking for a nice vegetarian zucchini lasagna recipe for a while and this one looks great. Thank you so much! I have a quick question: could I make the zucchini lasagna strips and bake them a day ahead? would they store well in the fridge or do they freeze well for that matter? I usually meal prep a large batch of pasta 'filling' and divide and freeze so I can quickly make pasta for dinner so I was wondering if I could prep the zucchini ahead of time. Thank you once again! You're absolutely my favourite youtuber

  13. Also, whenever anyone puts a layer of baby spinach into anything, I fall in love a little lol

  14. Tried this recipe but I don't get how you're meant to stop the zucchini from being very salty? I even rinsed the salt off before I dried them in the oven but it still tasted way too salty from all the salt I put on the zucchini to draw out the water.

  15. My zucchini lasagna is in the oven right now, and because my husband is not eating meat I made it with granulated soya… I hope will taste good!

  16. I'm going to try to convince my mom to make this! ( or maybe one night ill do a kitchen takeover (instead of a 2 ingredient takeover hehe)) The only problem is I don't think my brother or dad would be ok with this! ?

  17. So I just made this because I was given a HUGE zucchini from a coworker. I found an almond milk ricotta and a no dairy mozzarella. And then, I had pecarino romano, which is a main cheese for another YouTuber I watch because it's lower in fat, and LAYERED THAT BABY UP. Haha. I gots ta have mah cheese. I also added in a layer of mushrooms. It's in the oven right now. I'm nervous! I'll let ya know how it goes! Thanks Alyssia!

  18. Hi, sweet adorable Alyssia. Your lasanga looks beautiful, but be careful, Garfield might get his paws on it. You are just glowing with beauty and cuteness. You should definitely make a carrot version of lasagna.

  19. Thank you so much for this video. I've been looking for low carb lasagne recipe that's still very healthy. Will definitely be making this, it looks amazing! ❤

  20. The hormones in the meat and dairy are the opposite of " healthified" … gardein meatless grounds and vegan ricotta are the way to go. Dairy causes cancer cells to accelerate in many recent medical studies. I invite you to do your own research. But this recipe is no good.

  21. this is awesome. I made it today and landed my self in the hospital. I cant afford a Kevlar glove and I slice almost my whole finger nail off. so if your like me and don't have the money for a Kevlar glove go really slow or just cut with knife.

  22. WoW Alyssia
    I made it today, it was AMAAAAAZING
    Healthy and delicious! Really?!! Is it doable! YES it is
    Thanks alot for the recipe ?
    Regards from Egypt

  23. Add more cheese and this would be a solid keto recipe – don't be afraid of fat if you're already avoiding carbs!

  24. Enthusiastic! Gah I hate turkey. Beef or bison even ground lamb rather than turkey, but that's just me. Looks like a pretty good lasagna. I had the zucchini added to mine before was very good.

  25. Ein interessantes Rezept. Zucchini hat viel Lutein, das die Augen vor schädlicher Strahlung schützt. Sie können sehen, wie sich das schlechte Spektrum auf die Augen auswirkt hier https://mitralicht.de/blaue-gefahr-wissenschaftliche-beweise/
    Ich schütze meine Augen mit diesem Gadget https://mitralicht.de/blaulichtfilter/

  26. I am using this concept to make low carb (zucchini) chicken enchilada casserole tonight for dinner. I am so excited! I can't wait to try this version too!

  27. Awesome. Thank you, this is the only recipe i found with little cheese. I am lactose intolerance and i love lasagna but the cheese bothers me. Great recipe.

  28. You could use wonton wrappers instead of lagsana noodles or zucchini. Instead of doing the zucchini prep. You are still eating more calories from the wrappers but less calories than regular thick lagsana presumably.

  29. I’m allergic to wheat and I find a lot of gluten free lasagna noodles don’t hold together well. So I think this is going to be perfect. I’m also up to my eyebrows in squash because I planted the rest of a pack of very old seeds that had gotten wet several times… I thought maybe one or two would come up… I have 5 pots with 2 plants each.

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