Zucchini Lasagna with Turkey Recipe

Thinly sliced summer zucchini replace the noodles for a low carb, gluten-free homemade zucchini lasagna with turkey, that still feels indulgent and seasonal.

Why You’ll Love This Zucchini Lasagna

Once I saw the zucchini in my fridge  I immediately thought of the turkey lasagna I’ve made a few times before. The beauty of making a lasagna recipe is that you can add any vegetable or meat to the combo of pasta sauce, ricotta, parmesan, mozzarella and basil and it will still make a terrific lasagna.

Here is what you need to make this recipe:

• ground turkey
• olive oil
• large onion, chopped
• cloves of garlic, minced
• can of your favorite tomato sauce
• chopped fresh basil
•  zucchini, sliced 1/8″ thick
•  part-skim or low-fat ricotta
• parmesan cheese
• egg
• shredded part-skim or low-fat mozzarella cheese
• Salt and pepper to taste

How to Make Vegetarian Zucchini Lasagna

To make a vegetarian lasagna skip the ground turkey meat for hearty medley of vegetables. You can add mushrooms, spinach onions or even eggplant can make a zucchini vegetarian lasagna.

To create a vegetable filling, simply saute the vegetables in olive oil with a little salt and pepper until tender and then drain, so that your vegetarian lasagna won’t be soggy.

For this recipe I use ground turkey meat. But you can certainly substitute for ground beef or even chicken.

Zucchini Lasagna Recipe

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Ingredients Method

Ingredients

  

• 1 lb ground turkey
• 2 tbsp olive oil
• 1/2 large yellow onion, chopped3
• 3 cloves garlic, chopped
• 28 oz tomato sauce
• 1/4 cup chopped basil leaves
• 4 large zucchini, sliced
• 1 1/2 cup low fat ricotta cheese
• 1/4 cup parmesan cheese
• 1 egg
• 16 oz bag of shredded low-fat mozzarella cheese
• salt & pepper to taste

Method

 

1. 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."
2. In a medium saucepan sauté garlic and onion until translucent (about 2 minutes). Then add ground turkey. Season liberally with salt and pepper. Cook until the meat has browned.
3. Add your tomato sauce to the meat mixture. Allow to simmer on low while you prep everything else, about 15-20 minutes.
4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
5. Remove the meat sauce from the pan with a strainer ladle, this way your sauce won't be too watery.
6. 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!
7. Stop with the last layer with sauce and zucchini.
8. Bake at 375 degrees for 30 minutes covered.
9. Uncover, add mozzarella cheese and cook for another 10 minutes or until the cheese has melted.
10. Let stand about 5 minutes before serving. Top with fresh basil and parmesan cheese!

More Zucchini Recipes You May Like

• Spinach & Butternut Squash Lasagna
• Turkey Patties with Zucchini
• Panzanella Salad with Grilled Zucchini, Tomatoes & Mozzarella Cheese
• Crab Cakes Recipe with Shaved Zucchini Salad
• Super Easy Turkey Meatloaf Recipe
• Mediterranean Inspired Meatballs Recipe