Description

This Zucchini Lasagna is a lighter and healthier twist on a classic Italian dish! Tender zucchini noodles are layered with a savory meat sauce, a creamy ricotta cheese mixture, and plenty of melted mozzarella. It’s a delicious and satisfying casserole that’s perfect for a low-carb or gluten-free meal.

Ingredients

Units Scale

5 medium zucchini, sliced into 1/4-inch thick noodles
Salt, for zucchini noodles
1 tablespoon olive oil
1/2 small yellow onion, diced
1 lb ground turkey (93/7 lean)
3 cloves garlic, minced
1 cup part-skim ricotta cheese
1/2 cup fat-free cottage cheese
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
1/4 cup chopped fresh basil
1 1/2 cups marinara sauce (jarred)
2 cups shredded lite mozzarella cheese, divided

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Instructions

Prep Zucchini and Preheat: Preheat oven to 350°F (177°C). Grease a 9×13 inch baking dish. Slice zucchini into noodles and salt liberally. Let sit for 10 minutes, then pat dry with paper towels.
Brown Meat and Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Sauté diced onion until softened. Add ground turkey and cook until browned, breaking it up as it cooks. Stir in garlic.
Make Cheese Mixture: In a bowl, combine ricotta cheese, cottage cheese, Parmesan cheese, egg, salt, pepper, basil, and oregano. Stir in the cooked turkey mixture.
Layer Lasagna: Spread ½ cup marinara sauce in the prepared baking dish. Layer zucchini noodles, ½ cup marinara sauce, half of the ricotta mixture, and 1 cup mozzarella cheese. Repeat layers.
Bake: Bake for 45 minutes, then broil for 5 minutes to brown the cheese.
Serve: Let cool for 15 minutes before serving. Drain any excess liquid.

Notes

If you don’t have fresh basil, you can use dried basil.
For a vegetarian version, omit the meat and use vegetable broth instead of water when cooking the noodles.
You can use regular or whole milk ricotta and mozzarella if you prefer.
If you don’t have an oven-safe skillet, you can brown the meat on the stovetop and then transfer it to a baking dish to assemble the lasagna.

Nutrition

Serving Size: 1/14 of recipe
Calories: 180
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg