This Healthy Zucchini Lasagna swaps noodles for fresh zucchini and uses ground turkey for a lighter twist. It’s packed with flavor and makes it easy to enjoy a classic dish without the guilt!
Honestly, I love how the zucchini keeps everything so fresh and tasty. You won’t even miss the carbs with all that deliciousness around! Plus, it’s super easy to make for weeknight dinners!
Key Ingredients & Substitutions
Zucchini: Zucchini is the star of this recipe! It replaces traditional pasta for a lighter dish. If you can’t find zucchini, eggplant also works well; just slice it thinly and salt it to remove moisture.
Ground Turkey: Ground turkey keeps this lasagna lean. You could substitute it with lean ground beef or chicken for a different flavor. For a vegetarian option, try using lentils or mushrooms sautéed with herbs.
Cheese: Ricotta adds creaminess, while mozzarella creates that classic stretchy cheese layer. If you want lower fat, use cottage cheese instead of ricotta. For a vegan option, look for plant-based ricotta and mozzarella.
Marinara Sauce: Choose a no-sugar-added version for a healthier choice. If you prefer homemade, simmer crushed tomatoes with olive oil, garlic, and herbs. It’s easy and tastes great!
How Do I Prepare Zucchini to Prevent a Watery Lasagna?
I know that watery zucchini can be a concern in lasagna. Here’s how to prepare it perfectly:
- Slice the zucchini into thin strips (about 1/4 inch thick) using a mandoline or sharp knife.
- Sprinkle the slices with salt and let them sit on paper towels for 10-15 minutes. This draws out excess moisture.
- After resting, pat the zucchini slices dry with more paper towels. This helps keep your lasagna from becoming soggy.
By taking these extra steps, you’ll enjoy a beautifully layered zucchini lasagna that stays firm and delicious!
Healthy Zucchini Lasagna With Ground Turkey
Ingredients:
- 3 large zucchinis, thinly sliced lengthwise
- 1 lb (450g) ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (about 24 oz) marinara sauce, no sugar added
- 1 cup part-skim ricotta cheese
- 1 ½ cups shredded part-skim mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Time Estimate:
This healthy zucchini lasagna takes about 15 minutes to prepare and around 50 minutes to bake. Overall, you’re looking at approximately 1 hour and 5 minutes from start to finish. Perfect for a satisfying weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) to get it ready for baking. This helps in evenly cooking the lasagna.
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis into thin strips lengthwise. Lay them on paper towels, sprinkle lightly with salt, and let them sit for about 10-15 minutes. This step helps remove excess moisture, keeping your lasagna from getting watery. After resting, pat the slices dry with more paper towels.
3. Cook the Meat Mixture:
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Cook for about 3 minutes until they soften. Then, add the ground turkey, seasoning it with salt, pepper, and Italian seasoning. Continue cooking until the turkey is browned and no longer pink, which should take about 6-8 minutes. If there’s excess fat, drain it.
4. Add the Sauce:
Stir in the marinara sauce and let the mixture simmer for 5 minutes. This melds the flavors together. Afterward, remove the skillet from heat.
5. Mix the Ricotta:
In a medium bowl, combine the ricotta cheese, egg, half of the mozzarella cheese, and the grated Parmesan cheese. Season with a pinch of salt and pepper, then mix until it’s well combined.
6. Assemble the Lasagna:
In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer the zucchini slices over the sauce, slightly overlapping them. Next, spread a layer of the ricotta mixture over the zucchini, followed by a spoonful of meat sauce. Repeat the layers until you use up all the ingredients, finishing with a top layer of meat sauce.
7. Add Cheese:
Sprinkle the remaining mozzarella cheese evenly on top of the last layer. This will create a beautiful cheesy topping once baked.
8. Bake the Lasagna:
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Let It Rest:
After you take it out of the oven, let the lasagna rest for about 10 minutes. This will make it easier to slice. Garnish with fresh basil or parsley if you’d like!
Enjoy your healthy and flavorful zucchini lasagna with lean ground turkey! It’s a delicious and guilt-free way to indulge in a classic comfort food.
FAQ for Healthy Zucchini Lasagna with Ground Turkey
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! Eggplant or thinly sliced bell peppers can be great substitutes. Just ensure they are sliced thin and salted to draw out moisture, similar to what you would do with zucchini.
Can I Make This Lasagna Vegetarian?
Yes! Simply swap the ground turkey for lentils, mushrooms, or a plant-based meat alternative. You can also add extra vegetables like spinach or bell peppers for more flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or oven until heated through. Add a sprinkle of cheese before reheating for an extra cheesy top!
Can I Freeze This Lasagna?
Yes, you can freeze the lasagna before baking it! Just wrap it tightly in foil or plastic wrap. It will keep well for up to 3 months. When you’re ready to make it, thaw in the refrigerator overnight, then bake as directed.
