Zucchini lasagna
Discover a healthier twist on a classic comfort dish with this Zucchini Lasagna recipe. Made with fresh zucchini slices, lean ground turkey, and a medley of aromatic herbs and spices, this lasagna is layered with creamy ricotta and topped with melted mozzarella cheese. Perfect for a nutritious yet satisfying meal that the whole family will love. Get ready to indulge guilt-free!
- 13 Mar 2024
- Cook time 70 min
- Prep time 20 min
- 4 Servings
- 16 Ingredients
Zucchini Lasagna is a delicious, low-carb alternative to traditional lasagna. Instead of pasta, this recipe uses sliced zucchini as the base, offering a lighter yet satisfying meal. Ground turkey provides a hearty texture while ricotta and mozzarella cheeses add creamy richness. Herbs and spices give this dish an authentic Italian flavor.
Ingredients:
Instructions:
- Slice the zucchini lengthwise into thin strips, approximately 1/8 inch thick. Use a mandoline slicer for even slices if available.
- Heat a non-stick skillet over medium heat and lightly coat with a short spray of cooking spray oil.
- Add the ground turkey and chopped onion to the skillet. Cook, breaking up the turkey with a spoon, until the meat is browned and the onions are translucent.
- Stir in the onion powder and garlic powder.
- Add the canned tomatoes (with their juice) and tomato paste to the skillet. Mix well.
- Season with oregano, basil, thyme, black pepper, and add the water. Stir to combine, bringing the mixture to a simmer. Let it cook for about 10-15 minutes, until the flavors meld and the sauce thickens slightly.
- In a medium bowl, beat the egg.
- Add the ricotta cheese to the bowl with the beaten egg and mix until fully combined.
- Preheat your oven to 375°F (190°C).
- In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Lay out a layer of zucchini slices over the meat sauce.
- Spread half of the cheese mixture over the zucchini slices.
- Add another layer of meat sauce over the cheese mixture.
- Repeat layering with remaining zucchini slices, cheese mixture, and meat sauce.
- Sprinkle the shredded mozzarella cheese evenly over the top layer of the lasagna.
- Cover with aluminum foil, ensuring it does not touch the cheese to prevent sticking.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
- Let the lasagna stand for 10 minutes before cutting into it. This ensures it sets up nicely.
- Serve warm and enjoy this delicious and healthy zucchini lasagna!
Tips:
- Use a mandoline slicer to get uniform zucchini slices, which helps in even cooking.
- To avoid excess water, sprinkle zucchini slices with salt and let them sit for about 10 minutes; pat them dry before using.
- Feel free to add more vegetables like mushrooms or spinach for added nutrition and flavor.
- Make sure to drain the ground turkey well after cooking to prevent the lasagna from becoming too watery.
- Let the lasagna rest for about 10-15 minutes after baking to allow it to set before slicing.
Zucchini Lasagna is a nutritious and flavorful dish perfect for those looking to reduce their carbohydrate intake without compromising on taste. The combination of zucchini, ground turkey, and cheeses makes for a hearty, satisfying meal that's sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 45g | 30% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.32g | 11% |
| Sugar 11g | 11% |
| Fat | |
| Fat 20g | 23% |
| Saturated 7g | 25% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 180mg | 32% |
| Vitamin B1 0.49mg | 41% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 12mg | 75% |
| Vitamin B6 1.07mg | 63% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 1.93ug | 80% |
| Vitamin C 33mg | 36% |
| Vitamin E 2.64mg | 18% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 330mg | 25% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 4.51mg | 41% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 560mg | 45% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 5mg | 49% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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