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Zucchini Turkey Lasagna

A comforting twist on tradition, this Zucchini Turkey Lasagna replaces pasta with zucchini, making it a healthier, cheesy delight that the whole family will love!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, sliced into thin strips Salt before layering to draw out moisture
  • 1 pound ground turkey Can be substituted with ground chicken or beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced Toast for better flavor
  • 1 jar marinara sauce (about 24 oz)
  • 2 cups shredded mozzarella cheese Use as a top layer
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Season to preference
  • as needed Olive oil for cooking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat and sauté the onions and garlic until fragrant.
  3. Add ground turkey, season with salt, pepper, and Italian seasoning, and cook until browned.
  4. In a bowl, mix ricotta cheese, egg, and a pinch of salt and pepper.
Assembly and Baking
  1. In a baking dish, layer zucchini strips, turkey mixture, marinara sauce, mozzarella cheese, and ricotta mixture.
  2. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
  3. Cover with foil and bake for 25 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  5. Let it cool for a few minutes before serving.

Notes

Pair with a crisp salad and sprinkle fresh basil on top for added flavor. Leftovers can be stored in the fridge for 3-4 days or frozen for up to three months.