After coming back from Mexico and eating way too many fish tacos, I was really craving a home cooked meal. (Too bad I’m an adult and had to make it for myself, instead of just dropping by my grandmother’s house, which is so what I would have done 10 years ago! ) I wanted something savory, filling and a little indulgent. But also, summery and easy. Kind of a tall order, huh?! Once I saw the zucchini in my fridge though, I immediately thought of the turkey lasagna I’ve made a few times before. By replacing the noodles with thin sliced zucchini, it becomes a lower carb (gluten-free) homemade goodness that still feels indulgent and seasonal. It might be a lasagna, but it still feels light, yet hearty and you won’t miss the noodles. I swear. Here is the recipe for the zucchini lasagna for all your tall order needs!
I’ve made this lasagna a few times and learned the hard way that it’s really important to slice the zucchini thinly. You can use a mandoline or even a veggie peeler. Also, zucchini tends to be very watery, so I recommend leaving it on paper towels to soak up extra water while you prep everything else.
1 lb ground turkey
2 tsp olive oil
1/2 large onion, chopped
3 cloves of garlic, minced
1 (28 oz can) of your favorite tomato sauce
2 tbsp chopped fresh basil
4 zucchini, sliced 1/8″ thick
1 1/2 cups of part-skim or low-fat ricotta
1/4 cup of Parmigiano Reggiano
1 large egg
16 oz bag of shredded part-skim or low-fat mozzarella cheese
Salt and pepper
- Slice your zucchini into 1/8 ” slivers and salt lightly. (They should resemble pasta lasagna noodles,duh!) Set aside on a paper towel to “sweat.”
- In a medium saucepan, saute garlic and onion until translucent (about 2 minutes). Then add ground turkey. Season liberally with salt and pepper. Cook until the meat has browned.
- Add your tomato sauce to the meat mixture. Allow to simmer on low while you prep everything else, about 15-20 minutes.
- In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
- Remove the meat sauce from the pan with a strainer ladle, this way your sauce won’t be too watery.
- Spray your casserole dish or rub with remaining olive oil. Start layering by first adding 1/2 cup of meat sauce on the bottom. Then add a layer of zucchini, followed by the cheese mixture, and then sprinkle the mozzarella cheese. Keep layering until you’ve used up all the things! Stop with the last layer with sauce and zucchini. Bake at 375 for 30 minutes covered. Uncover, add mozzarella cheese and cook for another 10 minutes or until the cheese has melted.
- Let stand about 5 minutes before serving. Top with fresh basil and parm cheese!
Hope you give this a try!