Turkey and Zucchini Lasagna
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  • 5-6 large zucchinis
  • 2 tbsp. olive oil
  • 1 pound lean ground organic turkey
  • 1 8-oz. can tomato paste
  • 1 medium red bell pepper, finely diced
  • 1 medium green bell pepper, finely diced
  • 2 cups chopped cauliflower
  • 3 tbsp. coconut milk
  • 1 tsp. garlic powder
  • 6 tbsp. olive oil, divided in half
  • 2 tsp. sea salt, divided
  • 1 tsp. black pepper
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 organic egg whites
  • 2 tbsp italian seasoning
  • 1 can organic tomato sauce


  1. Preheat oven to 350 degrees.
  2. Slice zucchini lengthwise into very thin wide strips, a mandolin slicer works great for this.
  3. Sprinkle each strip with salt. Set Aside.
  4. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic and sauté until translucent.
  5. Stir in ground turkey and cook for approximately 4 minutes. Add italian seasoning and bell peppers and cook until turkey is well browned and peppers are soft. Add tomato paste and mix well. Remove from heat and set aside.
  6. Steam or boil cauliflower until tender. Placed cooked cauliflower pieces in a blender with remaining 3 tablespoons of olive oil, salt and pepper, garlic powder, and coconut milk. Blender until smooth and creamy, adding more coconut milk if necessary. Set Aside.
  7. Spray a deep 8X8-inch baking dish with non-stick olive oil or coconut oil spray. Line bottom of baking dish with zucchini slices. Make sure each slice overlaps slightly. Add a thin layer of turkey mixture on top of zucchini. Cover this layer with tomato sauce, then add a 1/4-inch thick layer of blended cauliflower. Repeat layering of zucchini, meat, tomato sauce and cauliflower as many times as you desire. Finish with a layer of tomato sauce.
  8. Beat egg whites until frothy and pour evenly on top of lasagna.
  9. Bake at 350 degrees for 20-30 mins, or until eggs are set. Enjoy!

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