This Healthy Zucchini Lasagna is a fun twist on a classic! It uses thin slices of zucchini instead of pasta, making it lighter and full of flavor. Ground turkey adds a nice touch of protein.
Don’t worry about missing the carbs; the layers of cheese and sauce make each bite feel special. Plus, it’s super easy to put together, so I whip this up when I need a quick weeknight meal!
Key Ingredients & Substitutions
Zucchini: Zucchini serves as the base for this lasagna, adding a fresh taste and a nutritious twist. For a different flavor, yellow squash can be a nice substitute!
Ground Turkey: I love using ground turkey for a lighter option. If you prefer, ground chicken or lean ground beef will also work well in this recipe.
Ricotta Cheese: Part-skim ricotta is creamy and pairs beautifully with the zucchini. If you want a dairy-free alternative, try using tofu blended until smooth instead.
Tomato Sauce: I use a mix of crushed tomatoes and tomato sauce for depth of flavor. If you’re out of tomato sauce, you can use more crushed tomatoes or even marinara sauce in a pinch.
How Do I Get My Zucchini to Be Just Right?
The key to great zucchini in lasagna is proper preparation. When you slice them, aim for about 1/8 inch thick. Salting the slices draws out moisture, preventing a watery lasagna. This step takes about 10-15 minutes but is crucial!
- Slice zucchini, layer on paper towels, and sprinkle with salt.
- Let sit for 10-15 minutes, then pat dry with more paper towels.
Taking your time here makes all the difference in achieving a perfect consistency in your lasagna!
Healthy Zucchini Lasagna with Ground Turkey
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis
- 1 lb (450 g) ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
For the Cheese Mixture:
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
For Cooking:
- 2 tbsp olive oil
How Much Time Will You Need?
This Healthy Zucchini Lasagna takes about 20 minutes of preparation time and another 40-45 minutes to bake, making for a total of around 1 hour. It’s a simple layering process, so you can have it ready and in the oven in no time!
Step-by-Step Instructions:
1. Preheat and Prepare Zucchini:
Start by preheating your oven to 375°F (190°C). While it’s warming up, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay these strips out on paper towels and sprinkle them lightly with salt to draw out excess moisture. Let them sit for 10-15 minutes, then pat them dry with more paper towels to remove any leftover moisture.
2. Cook the Turkey Mix:
In a large skillet over medium heat, heat up the olive oil. Add the chopped onion and sauté until it becomes soft, about 3 minutes. Next, add the minced garlic and cook it for another minute until fragrant. Now, add the ground turkey to the skillet. Cook it until browned and cooked through, breaking it up with a spatula as it cooks, which should take about 6-8 minutes.
3. Mix in the Sauce:
Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper to the turkey mixture. Simmer everything together for about 10 minutes to let the flavors combine. Once done, remove the skillet from the heat.
4. Create the Cheese Mixture:
In a separate bowl, mix the ricotta cheese, egg, half of the Parmesan cheese, and a pinch of salt and pepper until everything is well combined.
5. Layering Time:
In a baking dish (about 9×13 inches), start by spreading a thin layer of the meat sauce on the bottom. Then layer the zucchini strips over the sauce, slightly overlapping them. Next, spread a layer of the ricotta mixture on top of the zucchini. Follow with another layer of meat sauce.
6. Continue Layering:
Repeat the layers using the remaining zucchini, ricotta mixture, and meat sauce until all ingredients are used, finishing with a layer of zucchini topped with the last of the meat sauce.
7. Add the Finishing Touch:
Sprinkle the mozzarella and remaining Parmesan cheese on top. Cover the dish with foil and bake in your preheated oven for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Serve and Enjoy:
Once done, let the lasagna cool for about 10 minutes before slicing. This will help it hold its shape when serving. Enjoy your delicious and healthy zucchini lasagna!
FAQ about Healthy Zucchini Lasagna with Ground Turkey
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! While zucchini is a great low-carb option, you can also use eggplant, bell peppers, or even thinly sliced sweet potatoes as alternatives. Just be sure to slice them thinly and follow the same moisture-drawing steps if necessary.
Can I Prepare This Lasagna in Advance?
Yes, you can assemble the zucchini lasagna ahead of time! Just cover it with foil and refrigerate it for up to 24 hours before baking. If baking from cold, you may need to add an extra 10-15 minutes to the cooking time.
How Do I Store Leftover Lasagna?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place servings in the microwave or warm in the oven at 350°F (175°C) until heated through.
Can I Freeze This Dish?
Yes! This lasagna freezes well. Just make sure to wrap it tightly with plastic wrap and then foil before placing it in the freezer. Thaw in the refrigerator overnight before baking, or bake directly from frozen, adding additional cooking time as needed.
