ZUCCHINI LASAGNA
The best Easy Zucchini Lasagna recipe! This healthy zucchini lasagna with meat is perfect for a lighter dinner! Cheesy, low carb & delicious- no noodles needed!
– 3 lbs zucchini – ¼ teaspoon salt – ½ tablespoon olive oil – 1 lb lean ground turkey – ¼ teaspoon black pepper – ½ cup yellow onion diced – 1 tablespoon garlic minced – 1 tablespoon tomato paste – ½ teaspoon dried basil – ½ teaspoon dried parsley – ½ teaspoon dried oregano – 24 ounces marinara sauce – 12 ounces mozzarella cheese – ⅔ cup grated parmesan cheese Ricotta mixture – 8 ounces ricotta cheese – 8 ounces small curd cottage cheese – 1 large egg – 1/4 teaspoon dried basil – 1/4 teaspoon dried parsley – 1/4 teaspoon dried oregano – Optional garnish: Fresh basil , Parmesan cheese
Thinly slice the zucchini lengthwise to about ⅛” thick using a mandolin slicer.
Place zucchini slices on lightly sprayed baking racks (that are on rimmed baking sheets), sprinkle with salt, and allow the salt to pull moisture out for about 15 mins. Blot zucchini with paper towels.
Preheat oven to 375℉. Bake the zucchini for 15-25 mins until they are beginning to brown.
Brown the turkey with olive oil, salt & pepper over medium high heat, breaking up into small pieces. Blot out some of the excess water in the pan with paper towels. Add onion, garlic, tomato paste, and spices to the turkey.
Reduce heat to medium and sauté until onions are translucent. Stir in the marinara sauce, and simmer over low heat until thickened.
In a medium bowl, add ricotta, cottage cheese, egg, and dried spices, season with a pinch of salt and pepper, and mix thoroughly.
Grease a 9×13” baking dish. Place a very small amount of meat sauce at the bottom of the dish. Add a layer of zucchini noodles, and top with 1⁄3 of the ricotta mixture.
Sprinkle with 1⁄3 of the mozzarella and parmesan. Dot just under 1⁄3 of the meat sauce on top of the cheese.
Add another layer of noodles going the opposite direction as the previous layer. Repeat layers two more times. Top lasagna with the best looking zucchini, more meat sauce, and mozzarella cheese.
Cover tightly with foil and bake for about 30 mins. Uncover and bake for an additional 15 mins, or until lasagna is bubbling, and cheese is starting to brown. Remove from the oven and allow to rest at least 10 mins before slicing.