Description
This Zucchini Lasagna is a light and healthy alternative to traditional lasagna, featuring thinly sliced zucchini noodles layered with a flavorful turkey and cheese mixture, marinara sauce, and melted mozzarella. Perfect for those seeking a low-carb, delicious, and satisfying meal.
Ingredients
Scale
Zucchini Noodles
- 5 medium zucchini, sliced into ¼-inch thick noodles
- Salt, for zucchini noodles
Meat Sauce
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 1 lb ground turkey (93/7 lean)
- 3 cloves garlic, minced
Cheese Mixture
- 1 cup part-skim ricotta cheese
- ½ cup fat-free cottage cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- ¼ cup chopped fresh basil
Assembly
- 1 ½ cups marinara sauce (jarred)
- 2 cups shredded lite mozzarella cheese, divided
Instructions
- Prepare Zucchini Noodles: Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish. Slice the zucchini into ¼-inch thick noodles, then liberally salt them. Let the salted zucchini sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
- Cook Turkey Mixture: Heat olive oil in a large skillet over medium-high heat. Sauté the diced onion until softened, about 3-4 minutes. Add the ground turkey and cook until browned, breaking it up as it cooks to ensure even cooking. Stir in the minced garlic and cook for another minute until fragrant.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, fat-free cottage cheese, grated Parmesan, the egg, salt, black pepper, chopped fresh basil, and dried oregano. Stir in the cooked turkey mixture until everything is well incorporated.
- Assemble Lasagna: Spread ½ cup of marinara sauce evenly in the bottom of the prepared baking dish. Begin layering with zucchini noodles, spreading another ½ cup marinara sauce over them. Add half of the ricotta and turkey cheese mixture on top, then sprinkle with 1 cup of shredded mozzarella cheese. Repeat these layers once more to build the lasagna.
- Bake and Broil: Place the baking dish in the oven and bake for 45 minutes. After baking, switch your oven to broil and broil the lasagna for about 5 minutes to brown and bubble the cheese on top. Watch closely to prevent burning.
- Cool and Serve: Remove the lasagna from the oven and let it cool for 15 minutes. This resting time helps it set for easier slicing. Drain any excess liquid before serving.
Notes
- Salting the zucchini noodles is crucial to remove extra water and avoid a watery lasagna.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Use part-skim or low-fat cheeses to keep the dish lighter without sacrificing creaminess.
- Make sure to pat the zucchini dry thoroughly after salting to keep the layers firm.
- Be cautious during broiling to prevent the cheese from burning—5 minutes is enough.
