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Zucchini Lasagna with Turkey

Delicious Zucchini Lasagna with Turkey

This Zucchini Lasagna with Turkey is a lighter, healthier take on the classic comfort food. Layers of tender zucchini replace pasta sheets, creating a delicious and satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 2 medium zucchini, thinly sliced
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg. Mix well.
  6. Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
  7. Layer zucchini slices over the sauce, followed by a layer of ricotta mixture and a layer of mozzarella cheese.
  8. Repeat layers until all ingredients are used, ending with a layer of mozzarella cheese.
  9. Cover the baking dish with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  11. Let stand for 10 minutes before serving.

Notes

For a richer flavor, add a layer of sautéed mushrooms and spinach to the lasagna. Serve with a side salad for a complete meal.