Zucchini Lasagna with Ground Turkey Recipe

Looking for a comforting yet healthier twist on traditional lasagna? This Zucchini Lasagna with Ground Turkey is the perfect solution! It’s packed with protein, fresh vegetables, and cheesy goodness, all while being lower in carbs and gluten-free. By replacing traditional pasta sheets with thin slices of zucchini, this recipe becomes a light yet satisfying meal ideal for family dinners or meal prep.

Step-by-Step Instructions

Step 1: Prepare the Zucchini Slices

1. Wash and dry the zucchinis.
2. Using a mandoline slicer or a sharp knife, cut the zucchinis lengthwise into thin strips, about 1/8-inch thick.
3. Lay the slices on a paper towel-lined surface and sprinkle lightly with salt.
4. Let them sit for 15-20 minutes to draw out excess moisture. Pat dry with additional paper towels to ensure they’re not too wet.

Step 2: Cook the Ground Turkey

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
3. Add the ground turkey, breaking it into small pieces with a wooden spoon. Cook until browned, about 7-10 minutes.
4. Season the turkey with salt, black pepper, basil, oregano, and red pepper flakes.
5. Stir in the crushed tomatoes and tomato paste, allowing the mixture to simmer for 10-15 minutes. Adjust seasoning to taste.

Step 3: Prepare the Ricotta Mixture

1. In a medium bowl, combine ricotta cheese, the egg, and half of the grated Parmesan cheese.
2. Mix well until smooth and creamy. Set aside.

Step 4: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of the turkey tomato sauce at the bottom.
3. Layer the zucchini slices on top, slightly overlapping them.
4. Spread a layer of the ricotta mixture over the zucchini.
5. Add a generous layer of shredded mozzarella cheese.
6. Repeat these layers—sauce, zucchini, ricotta, mozzarella—until all ingredients are used up, finishing with a layer of mozzarella on top.

Step 5: Bake the Lasagna

1. Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese.
2. Bake for 30 minutes.
3. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
4. Let the lasagna rest for 10 minutes before slicing to allow it to set.

Why This Recipe Works

1. Nutrient-Packed Ingredients

Replacing pasta with zucchini lowers the carbs while adding a healthy dose of vitamins and minerals. Ground turkey provides lean protein, and the ricotta and mozzarella offer a creamy, cheesy balance.

2. Perfect Texture

Salting the zucchini slices helps to remove excess moisture, preventing the lasagna from becoming watery.

3. Crowd-Pleasing Flavor

The rich turkey tomato sauce pairs beautifully with the mild zucchini and creamy cheese layers, creating a dish that’s both hearty and delicious.

Tips for Success

1. Use Fresh Zucchini

Choose firm, medium-sized zucchinis for easier slicing and better texture in the lasagna.

2. Avoid Watery Lasagna

Pat the zucchini slices thoroughly dry and avoid overloading the layers with sauce.

3. Add Herbs for Extra Flavor

Fresh basil and parsley can enhance the flavor of the dish. You can also add Italian seasoning for a more robust taste.

4. Experiment with Cheese

For a twist, try adding shredded provolone or Gruyère to the mozzarella layer.

Variations

1. Vegetarian Option

Skip the turkey and add sautéed mushrooms, spinach, or eggplant for a veggie-packed version.

2. Spicy Kick

Add chopped jalapeños or extra red pepper flakes to the sauce for a bit of heat.

3. Gluten-Free Crumbs

Top the lasagna with gluten-free breadcrumbs for added crunch.

Serving Suggestions

1. With a Side Salad: Pair this lasagna with a fresh Greek salad or arugula with lemon vinaigrette.
2. Garlic Bread: Serve with slices of garlic bread or low-carb almond flour bread.
3. Wine Pairing: A light red wine like Pinot Noir complements the flavors beautifully.

FAQs

1. Can I use other vegetables instead of zucchini?

Absolutely! Thinly sliced eggplant or yellow squash work well as substitutes for zucchini.

2. What’s the best way to slice zucchini evenly?

A mandoline slicer is the easiest tool for achieving uniform slices, but a sharp knife works too if you’re careful.

3. Can I make this recipe dairy-free?

Yes! Use dairy-free ricotta and mozzarella substitutes to make this lasagna dairy-free.

4. How do I prevent the lasagna from falling apart when serving?

Let the lasagna rest for at least 10 minutes after baking to allow the layers to set and hold together better.

5. Can I meal prep this recipe?

Definitely! Assemble the lasagna ahead of time and refrigerate it unbaked for up to 24 hours. Bake it fresh when you’re ready to serve.

Conclusion

This Zucchini Lasagna with Ground Turkey is a wholesome, flavorful alternative to traditional lasagna that doesn’t compromise on taste. With its hearty layers of turkey, zucchini, and creamy cheese, this dish is a crowd-pleaser perfect for any occasion. Whether you’re looking for a family-friendly meal or a meal prep option, this recipe ticks all the boxes!

Yield: 6

Zucchini Lasagna with Ground Turkey Recipe

Print

Looking for a comforting yet healthier twist on traditional lasagna? This Zucchini Lasagna with Ground Turkey is the perfect solution! It’s packed with protein, fresh vegetables, and cheesy goodness, all while being lower in carbs and gluten-free. By replacing traditional pasta sheets with thin slices of zucchini, this recipe becomes a light yet satisfying meal ideal for family dinners or meal prep.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• For the Lasagna Layers:
• 3-4 medium zucchinis, thinly sliced lengthwise
• 1 lb (450g) ground turkey
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 (14 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• For the Cheese Mixture:
• 1 cup (250g) ricotta cheese
• 1 cup (100g) shredded mozzarella cheese, divided
• ½ cup (50g) grated Parmesan cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Zucchini:Preheat your oven to 375°F (190°C). Lay the zucchini slices on a baking sheet lined with paper towels. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture. Pat the slices dry with additional paper towels.
2. Cook the Turkey Sauce:Heat a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spatula. Add the onion and garlic, sautéing for 2-3 minutes until softened.Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
3. Mix the Cheese Filling:In a bowl, combine ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, egg, and parsley. Mix well and set aside.
4. Assemble the Lasagna:Spread a thin layer of the turkey sauce at the bottom of a 9x13-inch baking dish. Lay zucchini slices in a single layer over the sauce.Spread a layer of the cheese mixture over the zucchini, followed by a layer of turkey sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce. Sprinkle the remaining ½ cup of mozzarella cheese on top.
5. Bake:Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Rest and Serve:Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with extra parsley, if desired.

Notes

Prevent Excess Moisture: For extra crispy zucchini, grill or roast the slices briefly before assembling the lasagna.

Cheese Alternatives: Substitute cottage cheese for ricotta if preferred.

Add Vegetables: Incorporate layers of spinach or mushrooms for added nutrition.