Description
This healthy and delicious Zucchini Lasagna with Ground Turkey offers a low-carb twist on the classic Italian favorite. Featuring layers of tender zucchini slices, seasoned ground turkey tomato sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses, this baked dish is perfect for a comforting family meal while keeping it light and flavorful.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, sliced lengthwise into thin strips
- 1 small onion, chopped
- 2 cloves garlic, minced
Meat
- 1 pound ground turkey
Sauces & Seasonings
- 1 tablespoon olive oil
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Dairy
- 1 egg
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Slice Zucchini: Carefully slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife, then set aside for layering.
- Cook Turkey Mixture: Heat olive oil in a large skillet over medium heat. Add ground turkey, chopped onion, and minced garlic, cooking until the turkey is browned and the onion is translucent, about 5-7 minutes.
- Add Sauce and Simmer: Stir in tomato sauce, drained diced tomatoes, dried oregano, dried basil, salt, and pepper. Let the mixture simmer for about 10 minutes to meld the flavors.
- Prepare Ricotta Mixture: In a small bowl, beat the egg, then mix it into the ricotta cheese until smooth and well combined.
- Assemble Lasagna Layers: In a 9×13 inch baking dish, spread a thin layer of the turkey sauce. Layer zucchini strips over the sauce, followed by a layer of the ricotta mixture, and then sprinkle with shredded mozzarella cheese.
- Repeat Layers: Repeat the layering process, finishing with a final layer of zucchini strips. Top this with the remaining mozzarella and grated Parmesan cheese.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to cook through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, until the cheese is bubbly and lightly browned on top.
- Cool and Serve: Let the lasagna cool for about 10 minutes before slicing to allow it to set for easier serving.
Notes
- For a lower-carb version, zucchini replaces traditional pasta sheets.
- Use a mandoline for uniformly thin zucchini slices to ensure even baking.
- Allow the lasagna to rest before serving so it holds together better when sliced.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
