Description
A healthier take on traditional lasagna, made with zucchini instead of noodles and packed with protein from ground turkey.
Ingredients
Scale
- 3–4 medium zucchinis
- 1 pound ground turkey
- 2 cups ricotta cheese (can substitute with cottage cheese)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Cooking spray or olive oil for greasing the baking dish
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips and lay them on a clean towel to absorb excess moisture for about 10 minutes.
- Cook the ground turkey in a skillet over medium heat until browned, adding salt, pepper, and Italian seasoning. Drain excess fat.
- Combine ricotta cheese, egg, and a pinch of salt and pepper in a bowl.
- Assemble the lasagna by spreading marinara sauce in a 9×13 inch baking dish, layering zucchini strips, half the ricotta mixture, half the cooked turkey, and mozzarella. Repeat layers and top with remaining sauce and cheeses.
- Cover with aluminum foil and bake for 30 minutes. Then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let the lasagna rest for 10-15 minutes before slicing.
Notes
Can easily be adapted for vegetarian or vegan diets. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 40mg