Zucchini Lasagna with Turkey (Printable Version)
A low-carb Italian classic featuring zucchini strips instead of pasta, savory ground turkey, and a three-cheese blend.
# Ingredients:
→ Base Ingredients
01 -
3 medium zucchinis
02 -
1 pound ground turkey
03 -
2 cups marinara sauce
→ Cheese & Dairy
04 -
1 cup ricotta cheese
05 -
1 cup shredded mozzarella cheese
06 -
1/2 cup grated Parmesan cheese
07 -
1 large egg
→ Seasonings
08 -
2 cloves garlic, minced
09 -
1 teaspoon dried Italian herbs
10 -
Salt and pepper to taste
11 -
Fresh basil leaves for garnish (optional)
# Steps:
01 -
Preheat your oven to 375°F (190°C).
02 -
Slice the zucchinis lengthwise into thin strips. Sprinkle salt on the slices and let them sit for 10-15 minutes to draw out excess moisture. Rinse and pat dry afterward.
03 -
In a large skillet over medium heat, cook the ground turkey with minced garlic until browned and cooked through, approximately 8 minutes.
04 -
Pour marinara sauce into the skillet and stir to combine with the turkey. Let simmer for 5 minutes. Season with Italian herbs, salt, and pepper to taste.
05 -
In a bowl, combine ricotta cheese, egg, half of the mozzarella cheese, and a pinch of salt and pepper. Mix until creamy and smooth.
06 -
In a baking dish, create alternating layers starting with turkey mixture, followed by zucchini slices, then ricotta mixture. Repeat until all ingredients are used, finishing with turkey and sauce on top.
07 -
Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.
08 -
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until cheese is bubbling and golden.
09 -
Allow lasagna to cool for 10 minutes before slicing to help it hold together better when serving.
# Notes:
01 -
This low-carb alternative to traditional lasagna substitutes pasta sheets with thinly sliced zucchini.
02 -
Pat the zucchini dry thoroughly to prevent excess water in the final dish.