Description
Comfort meets health in this mouthwatering zucchini lasagna with ground turkey, replacing traditional pasta with tender vegetable layers. Rich Mediterranean flavors and lean protein blend seamlessly, delivering a satisfying meal you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound (1 lb) ground turkey
- 1 large egg
Vegetables:
- 4 medium zucchinis, sliced into thin strips (about 1/8 inch thick)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (1 tbsp) fresh parsley, chopped (optional)
Cheese and Seasonings:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups marinara sauce (low-sugar, if desired)
- 1 teaspoon (1 tsp) dried oregano
- 1 teaspoon (1 tsp) dried basil
- 1/2 teaspoon (1/2 tsp) salt
- 1/4 teaspoon (1/4 tsp) black pepper
- 1 tablespoon (1 tbsp) olive oil (for cooking)
- Salt (to draw out moisture from the zucchini)
Instructions
- Transform zucchinis into delicate longitudinal ribbons using a sharp knife or mandoline, ensuring uniform thickness around 1/8 inch.
- Generously season the zucchini strips with salt, allowing them to rest on absorbent towels for quarter of an hour to eliminate surplus liquid.
- Gently press additional paper towels atop the zucchini slices, extracting remaining moisture and preparing them for layering.
- Preheat the oven to an optimal temperature of 375°F, creating an ideal environment for baking the lasagna.
- In a robust skillet, sauté ground turkey until completely browned, breaking the meat into fine, uniform crumbles.
- Incorporate marinara sauce and Italian seasonings into the cooked turkey, simmering the mixture to develop rich, harmonious flavors.
- Prepare a creamy ricotta blend by mixing the cheese with eggs, garlic, and fresh herbs, creating a luscious binding agent.
- Assemble the lasagna in a ceramic baking dish, alternating layers of moisture-free zucchini strips, seasoned turkey sauce, ricotta mixture, and shredded mozzarella.
- Continue layering until all ingredients are utilized, ensuring a balanced distribution of components.
- Cover the dish with aluminum foil, creating a protective barrier that prevents excessive browning.
- Bake for approximately 45 minutes, then remove the foil and continue cooking until the top achieves a golden, bubbling finish.
- Allow the lasagna to rest for 10-15 minutes after removing from the oven, enabling the layers to set and flavors to meld.
Notes
- Remove excess moisture from zucchini by salting and patting dry to prevent a watery lasagna and ensure a firmer texture.
- Swap ground turkey with plant-based alternatives like lentils or crumbled tofu for a vegetarian version that maintains protein content.
- Use a mandoline slicer for consistently thin zucchini strips to guarantee even cooking and a uniform layering in the lasagna.
- Consider roasting zucchini slices briefly before assembling to enhance their flavor and reduce additional moisture release during baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg