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Zucchini Lasagna with Turkey

Zucchini Lasagna with Turkey
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A wholesome, low-carb Zucchini Lasagna with lean ground turkey replaces traditional pasta with tender zucchini slices, layered with tomato sauce, ricotta, mozzarella, and Parmesan cheeses for a flavorful, family-friendly, and healthy dinner option.

Ingredients

Vegetables & Aromatics

  • Fresh Zucchini (thinly sliced)
  • Garlic (finely chopped)
  • Onion (finely chopped)

Meat & Sauce

  • Lean Ground Turkey
  • Marinara or Tomato Sauce
  • Italian Seasoning (blend of oregano, basil, etc.)
  • Olive Oil (for sautéing)
  • Salt and Pepper (to taste)

Cheeses

  • Mozzarella Cheese (shredded)
  • Ricotta Cheese
  • Parmesan Cheese (grated)

Optional Fresh Herbs

  • Fresh herbs (thyme, rosemary, parsley – optional for ricotta layer)

Instructions

  1. Prepare the Zucchini: Slice zucchini lengthwise into thin, even strips using a mandoline or sharp knife. Lightly salt the slices and let them sit for 15 minutes to draw out excess moisture, then pat dry thoroughly with paper towels to prevent watery lasagna layers.
  2. Cook the Turkey Mixture: Heat olive oil in a skillet over medium heat. Add chopped onions and garlic and cook until fragrant. Add lean ground turkey and cook until browned and no longer pink. Stir in Italian seasoning, salt, and pepper. Pour in marinara sauce and simmer for 10 minutes to blend the flavors well.
  3. Mix the Ricotta Layer: In a bowl, combine ricotta cheese with grated Parmesan, a pinch of salt, and finely chopped fresh herbs if using. This mixture adds creaminess and balances the tomato acidity in the lasagna.
  4. Assemble the Lasagna: Spread a thin layer of the turkey sauce on the bottom of a baking dish. Layer zucchini slices over the sauce, then spoon dollops of the ricotta mixture on top, followed by a sprinkle of shredded mozzarella. Repeat layering finishing with a generous topping of mozzarella and Parmesan cheese.
  5. Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the top is bubbly and golden brown. Let the lasagna rest for 10 minutes before serving to allow layers to set.

Notes

  • Slice zucchini evenly for consistent cooking and presentation.
  • Salting and drying zucchini slices prevent watery lasagna layers.
  • Use fresh mozzarella and authentic ricotta for best flavor and melt.
  • Ensure turkey is fully browned to develop rich flavors.
  • Allow lasagna to rest after baking to help it hold together when sliced.

Nutrition

Keywords: zucchini lasagna, turkey lasagna, low carb lasagna, healthy dinner, gluten free, lean protein, Italian, family meal

Find it online: https://elenaglam.com/zucchini-lasagna-with-turkey/