This healthy zucchini lasagna replaces noodles with sliced zucchini and is packed with tasty ground turkey. It’s low-carb and super satisfying!
I love how colorful this dish is, with layers of zucchini and cheese. Plus, making it is a breeze. You can enjoy a delicious dinner without the guilt. Yum! 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are key for this low-carb lasagna. If you’re in a pinch, eggplant or thinly sliced bell peppers can work as great substitutes.
Ground Turkey: I love using lean ground turkey for the protein. You can swap it out for ground chicken or even a plant-based meat if you’re looking for a vegetarian option.
Ricotta Cheese: Part-skim ricotta gives a creamy texture. If you’re dairy-free, try using a vegan ricotta or tofu blended with a bit of lemon juice for a similar consistency.
Cheese: I use part-skim mozzarella for less fat, but regular mozzarella works too. Feel free to mix in some cheddar or provolone for a flavor twist!
How Do I Layer the Lasagna Like a Pro?
Layering is crucial for a well-structured lasagna! Start by coating the bottom of your baking dish with a bit of meat sauce to prevent sticking. Here’s a simple structure:
- Thin layer of meat sauce
- Layer of zucchini slices
- Spread on ricotta mixture
- Sprinkle mozzarella cheese
- Repeat until you run out of ingredients, finishing with mozzarella and Parmesan on top.
This method helps all the flavors meld together and creates a beautiful, layered dish that holds its shape when sliced. Don’t forget to let it rest afterward to set up nicely before cutting!
Healthy Zucchini Lasagna With Ground Turkey – Easy Low-Carb Dinner
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 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 1/2 cups part-skim ricotta cheese
- 1 large egg
- 2 cups shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This delicious zucchini lasagna takes about 15 minutes to prepare and around 40 minutes to cook. Plan on a total of about 1 hour, including a short cooling time before serving. It’s a quick and healthy dinner that’ll impress everyone!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so that your lasagna doesn’t stick!
2. Prepare the Zucchini:
Using a sharp knife or a mandoline, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Arrange them on paper towels and sprinkle a little salt on top. Let them sit for 10-15 minutes to draw out some moisture. After that, pat them dry with paper towels to avoid sogginess.
3. Cook the Turkey Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re softened and fragrant, about 3-4 minutes. Then, add the ground turkey. Cook it, breaking it apart with a spoon, until it’s browned and fully cooked through, roughly 6-7 minutes. Season it with salt, pepper, dried oregano, basil, and red pepper flakes if desired.
4. Make the Sauce:
Stir in the tomato paste and crushed tomatoes into the skillet. Let the sauce simmer for 10-15 minutes so the flavors can meld together while any extra liquid reduces. Feel free to taste and adjust the seasoning as you like!
5. Prepare the Ricotta Mixture:
In a separate bowl, combine the ricotta cheese and egg, mixing until smooth. Add a pinch of salt and pepper to enhance the flavor.
6. Layer the Lasagna:
Now it’s time to assemble! Start by spreading a thin layer of the turkey meat sauce on the bottom of your greased baking dish. Then, add a layer of zucchini slices, followed by a layer of the ricotta mixture, and sprinkle on some mozzarella cheese. Repeat this layering process until you use up all your ingredients, finishing with a generous layer of mozzarella and grated Parmesan cheese on top.
7. Bake the Lasagna:
Cover the dish with foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is fully melted, bubbly, and golden brown on top.
8. Let It Rest:
Remove the lasagna from the oven and let it rest for about 10 minutes to set. This will make it easier to slice and serve.
9. Garnish and Serve:
Before serving, garnish your lasagna with fresh basil or parsley if you like. Dig in and enjoy your bright, healthy, low-carb zucchini lasagna with ground turkey!
Enjoy your delicious homemade zucchini lasagna! 🍽️
FAQ for Healthy Zucchini Lasagna With Ground Turkey
Can I Use Different Meat in This Recipe?
Absolutely! You can substitute ground turkey with lean ground beef, chicken, or even plant-based meat alternatives if you’re looking for a vegetarian option. Just make sure to adjust the seasoning to complement the different types of meat.
What If I Don’t Have Ricotta Cheese?
No worries! If you don’t have ricotta, you can use cottage cheese blended until smooth, or a vegan cream cheese may work as a substitute for a dairy-free option. Just remember that the texture might vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or heat the entire dish in the oven at 350°F (175°C) until heated through.
Can I Prepare This Lasagna Ahead of Time?
Yes, you can assemble the lasagna a day in advance and store it in the refrigerator before baking. Just cover it tightly with foil. When you’re ready to bake, you may need to add a few extra minutes to the cooking time since it will be cold from the fridge!
