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
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