Zucchini Lasagna with Ground Turkey
This zucchini lasagna with ground turkey is a delicious, low-carb alternative to traditional lasagna. It's packed with protein, vegetables, and flavor, making it perfect for those looking to enjoy a healthier version of this classic Italian dish.With a prep time of 30 minutes and a cook time of 45 minutes, you can have a nutritious meal on the table in under 2 hours.
Ingredients
- 4 medium zucchinis sliced lengthwise into 1/8-inch thick strips
- 1 lb 450g lean ground turkey
- 1 cup 240ml low-carb marinara sauce
- 15 oz 425g ricotta cheese
- 2 cups 200g shredded mozzarella cheese
- ½ cup 50g grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis and salt them as described earlier. Let sit for 10-15 minutes, then pat dry.
- In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it up as it cooks.
- Add minced garlic, half of the basil and oregano, salt, and pepper to the turkey. Cook for another 2 minutes.
- Add marinara sauce to the turkey mixture and simmer for 5 minutes. Set aside.
- In a bowl, mix ricotta cheese, 1 cup of mozzarella, Parmesan cheese, eggs, and remaining herbs.
- In a 9x13 inch baking dish, spread a thin layer of the meat sauce.
- Layer zucchini slices, overlapping slightly, to cover the bottom of the dish.
- Spread 1/3 of the cheese mixture over the zucchini, followed by 1/3 of the meat sauce.
- Repeat layers twice more, ending with meat sauce.
- Top with remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes, or until cheese is golden and bubbly.
- Let stand for 10-15 minutes before serving.