Turkey Zucchini Lasagna (Keto)

Guys, this is my ALL time, GO TO, favorite recipe!  I am a lover of all pastas, or used to be before converting to a ketogenic way of eating.  Lasagna is one of my favorites and I could eat rocotta by the spoonful, for reals.  It is SOOOOO good y'all.  You'll want to make it over and over!  I meal prep this for myself and store it in the freezer in individual portions.  Then just pop it in the microwave when I need a quick lunch or make a non-keto dinner for the rest of the family.  

Seriously, SOO good.  You'll thank me later.  You're welcome.

Ingredients:

1 lb ground turkey
3 medium zucchini, sliced longways, about 1/8 inch
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
1 tsp granulated garlic
1 tsp parsley
1 tsp oregano
1 tsp basil
1 tsp onion powder
1/2 tsp sage
15 oz ricotta cheese
1/4 cup grated Parmesan
1/2 cup baby spinach
1 large egg, beaten
1/2 cup shredded mozzarella

Preheat oven to 375° F.

In a large cast iron skillet, cook turkey over med-hi heat until browned.  In a medium sauce pan, add diced tomatoes, tomato sauce, and spices/herbs and bring to a soft boil.  Reduce heat and simmer for 30 minutes, partially covered.  Combine with browned turkey. 

In a medium mixing bowl, combine ricotta, Parmesan, beaten egg and spinach. 

Spray a 9x13 casserole with EVOO.  Add a layer of zucchini, then meat sauce, then cheese mixture.  Add two more layers and then top with shredded mozzarella. 

Bake for 30 minutes and serve warm!  Buen Provecho!

*Serves 10