Description
This Zucchini Lasagna with Ground Turkey offers a healthier, low-carb take on the traditional lasagna. By swapping pasta with zucchini and using lean ground turkey, you get a lighter, yet still incredibly satisfying, version of this classic comfort dish. The zucchini layers hold the rich and flavorful turkey marinara sauce, topped with a creamy cheese mixture that’s baked to golden perfection. A perfect weeknight meal for those looking for something nutritious and delicious!
Ingredients
Units
Scale
For the Ground Turkey Mixture:
- 1 lb ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups marinara sauce (low-sugar, if desired)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Zucchini Layers:
- 4 medium zucchinis, sliced into thin strips (about 1/8 inch thick)
- Salt (to draw out moisture from the zucchini)
For the Cheese Layer:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Prepare the Zucchini:
- Slice zucchinis lengthwise into thin strips (around 1/8 inch thick).
- Sprinkle the zucchini slices with salt and place them on paper towels to draw out excess moisture for about 15 minutes. Pat them dry with more paper towels before using.
Cook the Ground Turkey Mixture:
- Heat olive oil in a skillet over medium heat.
- Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened.
- Add the ground turkey, breaking it up as it cooks. Brown for 5-7 minutes until fully cooked.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes to allow the flavors to blend. Set aside.
Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley (optional) to form a creamy cheese layer.
- In a baking dish, start by spreading a thin layer of the turkey mixture on the bottom.
- Layer zucchini slices over the turkey, followed by a layer of the cheese mixture.
- Repeat layering the turkey, zucchini, and cheese, finishing with a layer of cheese on top.
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve:
- Allow the lasagna to cool for a few minutes before slicing and serving.
- For a complete meal, serve with a fresh side salad or roasted vegetables.
Notes
- For added richness, mix some crumbled feta into the cheese layer for extra flavor.
- Make ahead: Prepare the lasagna ahead of time and refrigerate until ready to bake. You can bake it the next day or even freeze it for later.
- For a dairy-free version, use dairy-free cheese alternatives and skip the ricotta.
Nutrition
- Serving Size: 1 slice
- Calories: ~320
- Sugar: 6g
- Sodium: ~670mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: ~90mg