This Healthy Zucchini Lasagna with Ground Turkey is a tasty twist on a classic dish! Instead of pasta, we use thin slices of zucchini, which makes it light and fresh.
The ground turkey adds a nice flavor and keeps it lean. I love how easy it is to whip up a batch and enjoy leftovers for lunch the next day—yum! 😍
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! You can use yellow squash instead if you prefer, or eggplant for a different flavor. Just remember to slice them thinly for the best texture.
Ground Turkey: Lean and flavorful, ground turkey keeps this lasagna light. If you’re looking for a vegetarian option, try using lentils or a hearty mix of mushrooms instead.
Ricotta Cheese: Part-skim ricotta keeps things creamy without too many calories. If you’re dairy-free, try tofu blended with a bit of lemon juice as a substitute!
Marinara Sauce: A low-sugar marinara is great, but you can substitute with homemade sauce for fresh flavors. Canned crushed tomatoes with Italian spices can work too!
How Do I Layer the Lasagna Effectively?
The layering process is key to creating a great texture and taste. Start with sauce at the bottom to prevent sticking. Then layer zucchini, ricotta, and meat sauce, repeating until you run out of ingredients. Finish with meat sauce topped with mozzarella for a beautiful golden topping.
- Begin with a layer of meat sauce at the bottom of the baking dish.
- Follow with zucchini slices, making sure to cover the sauce fully.
- Spread a layer of the ricotta mixture on top of the zucchini, along with a sprinkle of mozzarella.
- Repeat layers until all ingredients are utilized, always ending with sauce and mozzarella.
Let it soak up the flavors while it bakes, and don’t skip letting it rest before slicing. This helps the layers hold together! Enjoy your veggie-packed meal!
Healthy Zucchini Lasagna with Ground Turkey
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, thinly sliced lengthwise
- 1 lb (450g) ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (look for low sugar if possible)
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 45 minutes to bake, plus 10 minutes of resting time before serving. In total, you’ll be looking at about 1 hour and 10 minutes to enjoy this delicious lasagna from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, line a baking sheet with paper towels to prepare the zucchini.
2. Prepare the Zucchini:
Thinly slice the zucchinis lengthwise into about 1/8-inch thick strips. Arrange them on the paper towels and sprinkle a little salt on top. This will help to draw out excess moisture. Let them sit for 10-15 minutes, then pat them dry with more paper towels.
3. Cook the Onion and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and sauté until it’s translucent, which will take about 3-4 minutes. Then, add in the minced garlic and cook for another 30 seconds until you can smell the lovely garlic aroma.
4. Brown the Ground Turkey:
Add the ground turkey to the skillet. Season with salt, pepper, and Italian seasoning. Cook, breaking the meat up with a spoon, until it’s browned and cooked through—about 6-8 minutes.
5. Add the Marinara Sauce:
Next, stir in the marinara sauce. Let it simmer for about 5 minutes so the flavors meld nicely. Once done, remove the skillet from heat.
6. Prepare the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan. Mix everything well, and season with a little salt and pepper. This is going to add a creamy layer to your lasagna!
7. Layer the Lasagna:
In a 9×13-inch baking dish, start by spreading a thin layer of the meat sauce on the bottom. Next, arrange a layer of zucchini slices over the sauce. Follow this with a layer of the ricotta mixture, and sprinkle a bit of shredded mozzarella on top. Repeat these layers (meat sauce, zucchini, ricotta, mozzarella) until you’ve used all your ingredients, finishing off with a layer of meat sauce topped with mozzarella cheese.
8. Bake the Lasagna:
Cover the dish with foil and pop it in the oven. Bake for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and lightly golden on top.
9. Let it Rest:
After baking, let the lasagna sit for about 10 minutes before slicing. This helps the layers set properly and makes serving easier.
10. Serve and Enjoy:
Once it has rested, garnish with fresh basil or parsley if you like. Serve it warm and enjoy your delicious, healthy zucchini lasagna!
FAQ for Healthy Zucchini Lasagna with Ground Turkey
Can I Use Other Meats Instead of Ground Turkey?
Absolutely! You can substitute ground turkey with ground chicken, lean beef, or even a mixture of both. For a vegetarian option, try using lentils or mushrooms for a hearty filling.
How Can I Reduce the Moisture from the Zucchini?
Salting the zucchini slices helps draw out moisture. After slicing, let them sit for about 10-15 minutes, then pat them dry with paper towels to remove any excess moisture before layering them in the lasagna.
Can I Freeze Leftover Lasagna?
Yes, this lasagna freezes well! After baking, let it cool completely, then wrap individual portions in plastic wrap and store in an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until warmed through.
What Can I Use Instead of Ricotta Cheese?
If you’d like a substitute for ricotta cheese, you can use cottage cheese blended until creamy or mashed tofu for a dairy-free option. Just add a dash of lemon juice to mimic ricotta’s flavor!
