Description
This Ground Turkey and Zucchini Lasagna is a delicious and healthier twist on a classic Italian favorite. Using zucchini slices instead of traditional pasta noodles keeps the dish low in carbs while maintaining the hearty and savory flavors from a rich turkey tomato sauce layered with creamy ricotta and melty mozzarella cheeses. Perfect for a comforting family dinner with balanced nutrition.
Ingredients
Scale
Lasagna Layers
- 4 zucchini (sliced into 1/4-inch thick long strips)
- Cooking spray
- Salt (to taste)
Meat Sauce
- 1 tbsp olive oil
- 1.25 lbs ground turkey (lean, such as Jennie-O)
- 3 garlic cloves (freshly minced)
- 1 large onion (finely chopped)
- 1 green pepper (diced into 1/2-inch pieces)
- 15 oz tomato sauce (e.g., Hunt’s)
- 15 oz crushed tomatoes
- 4 tbsp tomato paste
- 2 tsp dried oregano
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/2 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- Black pepper (to taste)
Cheese Mixture
- 15 oz ricotta cheese (part-skim)
- 1 egg white
- 1/2 cup finely grated Parmesan cheese
- 14 oz shredded mozzarella cheese (preferably shredded fresh from a block)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the Zucchini: Slice the zucchini into 1/4-inch thick long strips and lightly sprinkle with salt. Lay them out on paper towels or a clean kitchen towel to draw out excess moisture for about 10-15 minutes. This step is crucial to prevent a watery lasagna.
- Cook the Meat Sauce: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, chopped onion, and diced green pepper. Sauté until the vegetables soften and the onion is translucent, about 5-7 minutes. Add the ground turkey, breaking it up with a spoon, and cook until browned through, about 8-10 minutes.
- Add Tomato and Seasonings: Stir in the tomato sauce, crushed tomatoes, and tomato paste. Mix in oregano, basil, parsley, cayenne pepper, red pepper flakes, salt, and black pepper. Reduce heat to low and let simmer uncovered for 25-30 minutes to allow flavors to meld and the sauce to thicken. Stir occasionally.
- Prepare the Cheese Mixture: In a bowl, combine the ricotta cheese, egg white, grated Parmesan, salt, and black pepper. Mix until smooth and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly spray a baking dish with cooking spray to prevent sticking.
- Assemble the Lasagna: Begin with a thin layer of the meat sauce on the bottom of the baking dish. Arrange a layer of zucchini strips on top of the sauce, slightly overlapping. Spread a portion of the ricotta mixture over the zucchini, followed by a sprinkle of shredded mozzarella. Repeat the layering process (sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used, finishing with a generous layer of mozzarella on top.
- Bake: Cover the lasagna with foil (to prevent the cheese from burning) and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 10-15 minutes after removing it from the oven. This helps it set and makes serving easier. Slice and enjoy your healthy, flavorful lasagna.
Notes
- Salting the zucchini slices before assembling helps remove excess water and prevents a soggy lasagna.
- Using lean ground turkey keeps the dish lower in fat compared to traditional beef lasagna.
- Freshly shredded mozzarella melts better than pre-shredded cheese, resulting in a creamier texture.
- Feel free to adjust the spice level by modifying or omitting cayenne pepper and red pepper flakes to suit your taste.
- This dish can be made ahead and refrigerated for up to 2 days before baking.
- Leftovers keep well and taste even better the next day.
