This zucchini lasagna is a tasty twist on the classic dish, using thin zucchini slices instead of pasta! It’s packed with lean ground turkey, fresh tomatoes, and gooey cheese.
I love how this dish makes me feel like I’m enjoying lasagna without all the carbs! Plus, it’s a great way to sneak in some veggies. Who knew eating healthy could be so delicious? 😋
Key Ingredients & Substitutions
Zucchini: This veggie replaces traditional pasta, making the dish lighter. If you’re out of zucchini, eggplant can also work, but may need extra cooking time.
Ground Turkey: I love using lean ground turkey for its lower fat content. You could swap it with ground chicken or even lentils for a vegetarian option.
Ricotta Cheese: Low-fat ricotta cheese keeps it healthier. You can substitute it with cottage cheese blended until smooth or a dairy-free alternative if needed.
Crushed Tomatoes: Canned crushed tomatoes are convenient but using fresh tomatoes is a great option too. If you like a spicy kick, try adding a can of diced tomatoes with green chilies!
How Can I Prevent Zucchini from Making My Lasagna Watery?
Water content in zucchini can lead to a soggy lasagna, so here’s how to handle it:
- First, slice the zucchini thinly and sprinkle with salt. This draws out excess moisture.
- Let the salted zucchini sit for about 15-30 minutes and pat them dry with paper towels before layering.
- Baking the lasagna uncovered for part of the time helps to evaporate any excess moisture too!
This way, you can keep your lasagna from being watery and enjoy a beautifully layered dish!
Healthy Zucchini Lasagna with Ground Turkey
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
- 1 lb ground turkey (93% lean)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes (or 1 1/2 cups fresh tomato sauce)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
For the Cheese Mixture:
- 1 1/2 cups low-fat ricotta cheese
- 1 large egg
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Other:
- 1 tablespoon olive oil
How Much Time Will You Need?
This delicious zucchini lasagna takes about 15 minutes to prepare and 40-45 minutes to cook, so you’ll be enjoying it in about 1 hour! Perfect for a healthy weekday dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to ensure easy removal later.
2. Prepare the Zucchini:
Using a sharp knife or mandoline, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them on paper towels and sprinkle lightly with salt. This will help draw out some moisture while you prepare the filling.
3. Cook the Turkey:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until they become translucent, which should take about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma!
4. Combine the Sauce:
Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until it’s browned and cooked through, around 6-8 minutes. Next, stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let this simmer on low heat for about 10 minutes, giving it time for the flavors to blend together.
5. Make the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese and egg. Mix well until smooth and creamy.
6. Prepare the Zucchini:
After the zucchini has sat for a while, pat the slices dry with paper towels to eliminate excess moisture before layering them in the lasagna.
7. Assemble the Lasagna:
Spread a thin layer (about 1/3) of the turkey tomato sauce on the bottom of your prepared baking dish. Layer zucchini slices over the sauce, slightly overlapping if needed.
8. Continue Layering:
Spread half of the ricotta mixture over the zucchini, then sprinkle about 1/3 of the mozzarella cheese on top. Repeat this layering process with the remaining turkey sauce, zucchini, ricotta mixture, and mozzarella cheese for a deliciously layered lasagna!
9. Final Touches:
Finish with a final layer of zucchini slices on top, then spread the remaining turkey sauce over it, followed by the rest of the mozzarella cheese, and sprinkle grated Parmesan cheese on top.
10. Bake the Lasagna:
Cover the baking dish loosely with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
11. Serve It Up:
Let the lasagna rest for 10 minutes before slicing it. This allows it to set up a bit for easier serving. Now you’re ready to enjoy your healthy and hearty zucchini lasagna!
FAQ for Healthy Zucchini Lasagna with Ground Turkey
Can I Use Other Vegetables Instead of Zucchini?
Yes! You can use thinly sliced eggplant or bell peppers as an alternative to zucchini. Just keep in mind that cooking times may vary slightly, so check for tenderness as you layer them!
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free as it doesn’t use pasta! Just ensure that all your other ingredients, especially the sauces and cheese, are labeled gluten-free to guarantee your dish is safe for those with gluten sensitivities.
Can I Prepare This Lasagna in Advance?
Absolutely! You can assemble the lasagna a day in advance and store it covered in the fridge. Just remember to increase the baking time by a few minutes since it will be starting from a colder temperature.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it up in the oven at 350°F (175°C) until heated through.
