Description
This Zucchini Lasagna recipe is a delicious low-carb alternative to traditional lasagna, using thinly sliced zucchini noodles layered with a flavorful ground turkey and cheese mixture, topped with marinara and mozzarella cheese. Baked to perfection and broiled for a golden cheese crust, it’s a light yet satisfying dish perfect for family dinners.
Ingredients
Scale
Zucchini Noodles
- 5 medium zucchini, sliced into ¼-inch thick noodles
- Salt, for zucchini noodles
Meat and Sauce
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 1 lb ground turkey (93/7 lean)
- 3 cloves garlic, minced
- 1 ½ cups marinara sauce (jarred)
Cheese Mixture
- 1 cup part-skim ricotta cheese
- ½ cup fat-free cottage cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- ¼ cup chopped fresh basil
Topping
- 2 cups shredded lite mozzarella cheese, divided
Instructions
- Prep Zucchini and Preheat: Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish. Slice the zucchini into ¼-inch thick noodles and sprinkle them liberally with salt. Allow them to sit for 10 minutes, then pat dry thoroughly with paper towels to remove excess moisture.
- Brown Meat and Sauté Onions: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the ground turkey, breaking it up with a spoon, and cook until browned and no longer pink. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Cheese Mixture: In a medium bowl, combine the ricotta cheese, fat-free cottage cheese, Parmesan cheese, egg, salt, black pepper, dried oregano, and chopped fresh basil. Stir in the cooked ground turkey mixture thoroughly.
- Layer Lasagna: Spread ½ cup of marinara sauce evenly on the bottom of the prepared baking dish. Layer a portion of zucchini noodles over the sauce, followed by another ½ cup of marinara, half of the ricotta and meat mixture, and 1 cup of shredded mozzarella cheese. Repeat the layers once more starting with zucchini noodles, marinara sauce, the remaining ricotta mixture, and finish with the remaining mozzarella cheese on top.
- Bake and Broil: Bake the assembled lasagna in the preheated oven for 45 minutes. After baking, switch to broil and cook for an additional 5 minutes to brown and crisp the cheese topping nicely. Keep a close eye to avoid burning.
- Serve: Remove the lasagna from the oven and allow it to cool for about 15 minutes. This pause helps set the layers and makes serving easier. Drain any excess liquid before slicing and serving.
Notes
- Salting the zucchini noodles helps remove excess moisture, preventing a watery lasagna.
- Using lean ground turkey keeps the recipe lighter and less fatty.
- Letting the lasagna cool before serving ensures it holds its shape well.
- You can substitute fresh herbs for dried if available; just adjust quantities accordingly.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
