Description
Skip the pasta, not the flavor! This Healthy Zucchini Lasagna with Ground Turkey gives you all the comfort without the carb coma. Your waistline will thank you.
Ingredients
Scale
- 4–5 medium zucchini (about 2–2.5 lbs), sliced lengthwise into ¼-inch strips
- 1 lb (450g) lean ground turkey (93% lean recommended)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 15 oz (425g) part-skim ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- 2 cups (8 oz/225g) part-skim mozzarella cheese, shredded
- ½ cup (2 oz/55g) Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Slice zucchini lengthwise into ¼-inch strips. Lay on paper towels, sprinkle with salt, and let sit for 15-20 minutes. Pat dry thoroughly. Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Cook onion until translucent (3-4 minutes), add garlic and cook 30 seconds more. Add ground turkey, season with salt and pepper, and cook until browned (5-6 minutes).
- Add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes to the turkey mixture. Simmer uncovered for 15-20 minutes until thickened.
- In a medium bowl, combine ricotta, beaten egg, parsley, half the Parmesan, and a pinch of salt and pepper.
- Assemble in a 9×13-inch baking dish: thin layer of sauce, overlapping zucchini slices, half the ricotta mixture, one-third of remaining sauce, one-third of mozzarella. Repeat layers. Finish with final layer of zucchini, remaining sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake 15-20 minutes more until cheese is bubbly and golden. Let stand 15-20 minutes before serving.