Zucchini Turkey Lasagna
A delicious and healthy alternative to traditional lasagna, featuring layers of sautéed ground turkey, fresh zucchini, and creamy cheeses.
Ingredients
Main ingredients
- 2 medium zucchinis, thinly sliced Salt to remove excess moisture
- 1 pound ground turkey Can be substituted with plant-based meat for a vegetarian option
- 1 cup marinara sauce Choose a thick sauce to avoid a watery lasagna
- 2 cups ricotta cheese Can be replaced with vegan cheese for a dairy-free version
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg Helps bind the layers together
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Gather all ingredients. Wash and slice the zucchinis thinly for layers.
- Grate the Parmesan cheese and keep the ricotta ready in a bowl.
- Preheat the oven to 375°F (190°C).
Cooking
- In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, stirring occasionally.
- Season the turkey with salt, pepper, and Italian seasoning.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Layer thinly sliced zucchini over the marinara sauce.
- Spoon half of the cooked turkey mixture over the zucchini slices.
- In a bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese, then spoon it over the turkey layer.
- Continue layering with another layer of zucchini, the remaining turkey mixture, and more ricotta cheese mixture, finishing with a layer of zucchini.
- Spread the remaining marinara sauce on top of the final layer of zucchini.
- Sprinkle shredded mozzarella and remaining Parmesan cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden brown.
Notes
Let lasagna sit after baking for easier slicing. For variations, consider adding spinach or using different sauces.