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Zucchini Lasagna with Turkey

Zucchini Lasagna with Turkey
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This easy Zucchini Lasagna with Turkey is a healthy, low-carb twist on classic lasagna, featuring thinly sliced zucchini in place of pasta, lean ground turkey, and a rich blend of ricotta, mozzarella, and parmesan cheeses. Quick to prepare and family-friendly, it offers comforting flavors with lighter, nourishing ingredients.

Ingredients

Scale

Vegetables & Aromatics

  • 3 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon Italian herbs (dried basil, oregano, thyme mix)
  • Salt, to taste (for zucchini and seasoning)
  • Black pepper, to taste

Meat

  • 1 pound lean ground turkey

Cheeses

  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese

Liquids & Oils

  • 2 cups tomato sauce (marinara or favorite brand)
  • 2 tablespoons olive oil (for sautéing)

Instructions

  1. Prepare the Zucchini: Wash and slice the zucchinis lengthwise into thin strips about 1/8 inch thick. Sprinkle both sides lightly with salt and place them on paper towels to draw out excess moisture while you prepare the rest of the ingredients.
  2. Cook the Turkey and Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing until softened and fragrant, about 3-4 minutes. Add the ground turkey, breaking it apart with a spoon, cooking until no longer pink and fully browned. Season with salt, pepper, and Italian herbs to enhance flavor.
  3. Assemble the Layers: Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange a layer of zucchini slices to cover the base. Spoon a portion of the cooked turkey mixture over the zucchini, followed by dollops of ricotta cheese. Sprinkle with mozzarella and parmesan cheese. Repeat layering — sauce, zucchini, turkey, ricotta, and cheese — until all ingredients are used, finishing with a generous top layer of mozzarella and parmesan.
  4. Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 35 minutes. Remove the foil in the last 10 minutes of baking to allow the cheese to brown and bubble beautifully. Once baked, let the lasagna rest for 5-10 minutes to set before slicing and serving.

Notes

  • Pre-salting the zucchini draws out moisture and prevents the lasagna from becoming watery.
  • Use a mandoline slicer for uniformly thin zucchini slices that cook evenly.
  • Brown the ground turkey just until cooked through to keep it juicy and flavorful.
  • Layer cheeses generously combining ricotta, mozzarella, and parmesan for creamy texture and rich flavor.
  • Allow the lasagna to rest after baking to help the layers firm up and make slicing easier.

Nutrition

Keywords: zucchini lasagna, turkey lasagna, low carb lasagna, healthy dinner, gluten free, easy weeknight meal, comfort food

Find it online: https://homemademealz.com/zucchini-lasagna-with-turkey-2/