Name: Zucchini Lasagna with Ground Turkey – A Lighter Take on a Classic!
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 medium zucchini; 1/4 teaspoon salt; 1 tablespoon olive oil; 1 small onion, finely chopped; 4 cloves garlic, minced; 1 pound lean ground turkey (93% lean); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes (optional); 1 jar (24 ounces) high-quality marinara sauce; 1/4 cup fresh basil, chopped; 1 1/2 cups whole milk cottage cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1 teaspoon dried parsley; 1/4 teaspoon salt; Freshly ground black pepper, to taste; 1 3/4 cups shredded mozzarella cheese; 2 tablespoons grated Parmesan cheese; 1/4 cup fresh basil, chopped (for garnish)

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Lasagna is always a comforting meal, but sometimes you want something a little lighter. That’s where this zucchini lasagna comes in! Instead of pasta, we’re using thinly sliced zucchini, layered with a flavorful ground turkey sauce and plenty of melty cheese. It’s packed with flavor, lower in carbs, and perfect for a cozy dinner!

Why You’ll Love This Recipe

Low-carb and gluten-free – A great alternative to traditional lasagna.
Packed with flavor – The turkey sauce is rich and hearty, even without the noodles.
Great for meal prep – Tastes even better the next day!
Comforting and satisfying – All the cheesy goodness without feeling too heavy.

Ingredients

Zucchini
Ground turkey
Onion
Garlic
Crushed tomatoes
Tomato paste
Italian seasoning
Ricotta cheese
Egg
Mozzarella cheese
Parmesan cheese
Olive oil
Salt and pepper

Full list of ingredients and measurements below.

Directions

Prepare the Zucchini

Slice the zucchini into thin, even strips. Lay them out on a paper towel, sprinkle with salt, and let them sit for about 10 minutes. This helps draw out excess moisture. Pat them dry before assembling the lasagna.

Cook the Turkey Sauce

Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened. Stir in the ground turkey, breaking it up as it cooks. Once browned, add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Let it simmer for about 10 minutes until thickened.

Mix the Ricotta Layer

In a small bowl, combine ricotta cheese, an egg, and a bit of Parmesan cheese. Stir until smooth and set aside.

Assemble the Lasagna

In a baking dish, spread a thin layer of the turkey sauce. Add a layer of zucchini slices, followed by some ricotta mixture, mozzarella cheese, and more sauce. Repeat until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.

Bake to Perfection

Cover with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden brown on top.

Let It Rest and Serve

Allow the lasagna to cool for at least 10 minutes before slicing. This helps it set and makes serving easier.

Expert Tips and Tricks

Salt and dry the zucchini well to avoid excess moisture in the lasagna.
Let the lasagna rest before slicing for cleaner portions.
Use a mandoline slicer for even zucchini slices.

Recipe Variations and Possible Substitutions

Swap ground turkey for ground beef or chicken.
Add spinach to the ricotta mixture for extra nutrients.
Use cottage cheese instead of ricotta for a different texture.
Try a spicy marinara sauce for a little kick.

Serving and Pairing Suggestions

Serve with a side of garlic bread or a fresh green salad.
Pair with a light white wine like Pinot Grigio.
Add a sprinkle of fresh basil or red pepper flakes for extra flavor.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for 15 minutes or in the microwave for 2 minutes.
Freeze individual portions for an easy meal later—just thaw and reheat!

FAQs

Can I make this ahead of time? Yes! Assemble the lasagna and refrigerate it uncooked for up to 24 hours. Bake when ready.

How do I keep the lasagna from being watery? Salting and drying the zucchini before assembling helps prevent excess moisture.

Can I make this dairy-free? You can use dairy-free cheese and a tofu-based ricotta substitute.

What’s the best way to slice zucchini for lasagna? A mandoline slicer works best for even, thin slices, but a sharp knife will do the trick too.

Conclusion

This zucchini lasagna with ground turkey is the perfect way to enjoy a classic dish in a lighter, more nutritious way. It’s full of flavor, easy to make, and sure to be a family favorite. Give it a try and let me know how you like to serve it!

Zucchini Lasagna with Ground Turkey – A Lighter Take on a Classic!

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A lighter, low-carb twist on the classic lasagna, featuring thinly sliced zucchini in place of pasta noodles, layered with a hearty ground turkey tomato sauce and a blend of creamy cheeses. This dish offers all the comforting flavors of traditional lasagna with a nutritious upgrade.

Author: Touria Elkoudssi
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian, Low-Carb
Diet: Gluten Free

Instructions

Prepare the Zucchini:
- Preheat the oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips, approximately 1/8-inch thick. A mandoline slicer works well for this.
- Lay the zucchini slices on a baking sheet lined with parchment paper. Sprinkle with 1/4 teaspoon salt and let them sit for 10 minutes to draw out excess moisture.
- After 10 minutes, blot the zucchini slices with a paper towel to remove the released moisture.
- Bake the zucchini slices in the preheated oven for 10 minutes to further reduce moisture. Remove from the oven and set aside.
Prepare the Turkey Sauce:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and sauté for about 2-3 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground turkey to the skillet, breaking it apart with a spoon. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Cook until the turkey is no longer pink, approximately 5-7 minutes.
- Pour in the marinara sauce and stir to combine. Let the mixture simmer for 5 minutes to allow the flavors to meld.
- Remove from heat and stir in 1/4 cup of chopped fresh basil.
Prepare the Cheese Mixture:
- In a medium bowl, combine the cottage cheese, large egg, 1/2 cup grated Parmesan cheese, 1 teaspoon dried parsley, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Mix until well combined.
Assemble the Lasagna:
- In a 9×13-inch baking dish, spread 1 cup of the turkey sauce on the bottom.
- Place a layer of zucchini slices over the sauce, slightly overlapping if necessary.
- Spread half of the cheese mixture over the zucchini layer.
- Sprinkle 3/4 cup of shredded mozzarella cheese over the cheese mixture.
- Repeat the layers: add 1 cup of turkey sauce, a layer of zucchini slices, the remaining cheese mixture, and 3/4 cup of shredded mozzarella cheese.
- For the final layer, spread the remaining turkey sauce over the top, sprinkle with the remaining 1/4 cup of shredded mozzarella cheese, and 2 tablespoons of grated Parmesan cheese.
Bake the Lasagna:
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it rest for 10 minutes before slicing.
Serve:
- Garnish with the remaining 1/4 cup of fresh chopped basil.
- Slice and serve warm.

Notes

Salting and pre-baking the zucchini slices helps reduce excess moisture, preventing a watery lasagna.
For a vegetarian version, omit the ground turkey and add sautéed mushrooms or lentils as a meat substitute.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.