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A close-up slice of zucchini lasagna with ground turkey and melted cheese on a white plate.

Zucchini Lasagna with Ground Turkey

A healthier take on traditional lasagna using zucchini slices instead of pasta and lean ground turkey.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 45 minutes
Temps total 1 heure 5 minutes
Portions: 6 people
Type de plat: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Meat Sauce
  • 1 lb ground turkey
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (24 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Lasagna
  • 3 medium zucchinis, sliced lengthwise about 1/4 inch thick
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mandoline slicer (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, cook ground turkey over medium heat until browned. Add onion and garlic, cooking until softened.
  3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
  4. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, and egg.
  5. Layer half the zucchini slices in the baking dish. Spread half the meat sauce over the zucchini, then half the ricotta mixture. Repeat layers.
  6. Sprinkle remaining mozzarella on top. Bake for 35-40 minutes until bubbly and golden.
  7. Let rest for 10 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtéines: 28gFat: 16gLipides saturés: 7gCholéstérol: 110mgSodium: 480mgPotassium: 800mgFibre: 4gSucre: 8gVitamine A: 15IUVitamine C: 30mgCalcium: 25mgFer: 15mg

Notes

For firmer zucchini slices, lightly salt them and let sit for 10 minutes, then pat dry before layering.

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