Description
This easy Zucchini Lasagna with Turkey is a healthy, low-carb twist on traditional lasagna, using thinly sliced zucchini in place of pasta sheets. Featuring lean ground turkey, creamy ricotta, and melty mozzarella combined with a rich marinara sauce, it’s a delicious, protein-packed meal that’s quick to prepare and perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 3–4 medium fresh zucchini, thinly sliced lengthwise
- 1 lb lean ground turkey
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning (basil, oregano, thyme)
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese (optional)
Instructions
- Prepare the Zucchini: Wash and thinly slice the zucchini lengthwise using a mandoline or sharp knife. Lay the slices on paper towels and sprinkle lightly with salt to draw out excess moisture. Let them sit for 10-15 minutes, then pat dry thoroughly to prevent the lasagna from becoming watery.
- Cook the Turkey Mixture: In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until translucent. Add ground turkey, breaking it apart with a spoon, and cook until browned and cooked through. Season the mixture with Italian seasoning, salt, and pepper. Stir in the marinara sauce and allow the flavors to meld over low heat for about 5 minutes.
- Assemble the Lasagna: Start with a thin layer of the turkey and sauce mixture at the bottom of your baking dish. Layer zucchini slices to cover the bottom evenly, spoon dollops of ricotta cheese over the zucchini, then sprinkle some mozzarella cheese on top. Repeat these layers until all ingredients are used, ending with a layer of mozzarella and a sprinkle of Parmesan cheese on top.
- Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is bubbly and golden brown. Let the lasagna rest for 10 minutes before serving to allow layers to set properly.
Notes
- Dry Your Zucchini Well: Removing excess moisture prevents the lasagna from becoming soggy.
- Don’t Overcook the Turkey: Cook until just browned to keep it juicy and tender.
- Use Fresh Herbs: Adding fresh basil or oregano into the sauce or as a garnish can brighten flavors.
- Let It Rest Before Cutting: Resting helps the lasagna set and makes for cleaner slices.
- Make Ahead Tips: Prepare the entire dish in advance and bake just before serving to save time.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (approximately 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 510 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg