Easy Zucchini Lasagna
The best Easy Zucchini Lasagna recipe! This healthy zucchini lasagna with meat is perfect for a lighter dinner! Cheesy, low carb & delicious!
Servings: 8 servings
Calories: 371kcal
Equipment
Ingredients
- 3 lbs zucchini about 3 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 - 3 cloves garlic
- 1 tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 24 ounces marinara sauce low or no salt added
- 12 ounces mozzarella cheese freshly shredded
- 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
Instructions
- Thinly slice zucchini lengthwise to about ⅛” thick, no thicker than ¼”. Using a mandolin slicer is the easiest way to do this.
- Lightly spray baking racks with non-stick cooking spray, place on rimmed baking sheets. Place zucchini slices on baking racks, sprinkle with salt and allow the salt to pull some of the moisture out for about 15 minutes.
- Preheat oven to 375℉. Blot zucchini with a paper towel. Bake zucchini for 15-25 minutes until they feel dry and leathery, and are beginning to brown.
- Make the sauce: Preheat a large skillet over medium high heat. Add a drizzle of olive oil, then add the turkey and a generous sprinkle of salt and pepper. Brown the turkey, breaking up the meat into small pieces. When the turkey is 75% cooked through, use tongs to hold a wad of clean paper towel and blot out some of the excess water in the pan from the turkey.
- Add onion, garlic, tomato paste, and dried spices to the turkey. Reduce heat to medium and sauté until onions are translucent, about 4 minutes. Stir in the marinara sauce, simmer over low heat until thickened if your sauce is runny. Taste and adjust seasoning.
- Make the ricotta mixture: In a medium bowl, add ricotta, cottage cheese, egg and dried spices, season with a pinch of salt and pepper, and mix thoroughly.
- Assemble the lasagna: Grease a 9x13” baking dish with non-stick cooking spray. *Save your prettiest slices of zucchini for the top layer, put aside a generous half cup of sauce, and a generous handful of mozzarella before starting. *
- Place a very small amount (about ¼ cup) of sauce in the bottom of the dish.
- Add a layer of zucchini noodles, and top with a third of the ricotta mixture.
- Sprinkle with a third of the mozzarella and parmesan. Dot just under a third of the 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 reserved zucchini, sauce, and mozzarella.
- Cover tightly with foil and bake for about 30 minutes. Uncover and bake an additional 15 minutes, or until lasagna is bubbling, and cheese is starting to brown.
- Remove from the oven and allow to rest at least 10 minutes before slicing. Garnish if desired.
Nutrition
Serving: 1slice | Calories: 371kcal | Carbohydrates: 16g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 689mg | Potassium: 985mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1219IU | Vitamin C: 38mg | Calcium: 549mg | Iron: 3mg
