Description
This light and healthy Zucchini Lasagna recipe swaps traditional pasta for thinly sliced zucchini noodles, layered with lean ground turkey, a blend of cheeses, and rich marinara sauce. Baked to perfection and topped with melted mozzarella, it offers a delicious low-carb alternative to classic lasagna, perfect for family meals or meal prepping.
Ingredients
Scale
Zucchini and Vegetables
- 5 medium zucchini, sliced into ¼-inch thick noodles
- Salt, for zucchini noodles
- ½ small yellow onion, diced
- 3 cloves garlic, minced
Meat
- 1 lb ground turkey (93/7 lean)
Cheese Mixture
- 1 cup part-skim ricotta cheese
- ½ cup fat-free cottage cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- ¼ cup chopped fresh basil
Sauce and Topping
- 1 ½ cups marinara sauce (jarred)
- 2 cups shredded lite mozzarella cheese, divided
- 1 tablespoon olive oil
Instructions
- Prep Zucchini and Preheat: Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish. Slice the zucchini into ¼-inch thick noodles and sprinkle them generously with salt. Allow the zucchini noodles to sit for 10 minutes to draw out excess moisture, then pat them dry thoroughly with paper towels.
- Brown Meat and Sauté Onions: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the ground turkey and cook until browned, breaking up the meat as it cooks. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make Cheese Mixture: In a medium bowl, combine the ricotta cheese, cottage cheese, Parmesan cheese, egg, salt, black pepper, dried oregano, and chopped fresh basil. Stir the cooked turkey and onion mixture into this cheese blend until fully incorporated.
- Layer Lasagna: Spread ½ cup of marinara sauce evenly in the bottom of the prepared baking dish. Layer half of the zucchini noodles over the sauce, then spread another ½ cup marinara on top. Add half of the ricotta and turkey mixture, followed by 1 cup of shredded mozzarella cheese. Repeat the layering process with the remaining zucchini noodles, marinara sauce, ricotta mixture, and mozzarella cheese.
- Bake and Broil: Place the assembled lasagna in the preheated oven and bake uncovered for 45 minutes. After baking, switch the oven to broil and broil the lasagna for an additional 5 minutes or until the cheese is golden and bubbly, watching carefully to prevent burning.
- Serve: Remove the lasagna from the oven and let it cool for 15 minutes to set. Drain any excess liquid before slicing and serving warm.
Notes
- Slicing zucchini into consistent ¼-inch noodles helps them cook evenly and mimic traditional lasagna sheets.
- Salting and patting dry the zucchini noodles is crucial to prevent a watery lasagna.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Use part-skim and fat-free cheeses to keep the dish lighter but still creamy and flavorful.
- Letting the lasagna rest after baking ensures clean slices and better texture.
