Description
This Zucchini Lasagna is a healthy, low-carb alternative to traditional lasagna, featuring thin zucchini noodles layered with a savory ground turkey and cheese mixture, topped with marinara sauce and melted mozzarella cheese. Baked to perfection and finished under the broiler for a golden cheesy crust, it’s a delicious family-friendly dish that’s both nutritious and satisfying.
Ingredients
Scale
Zucchini Noodles
- 5 medium zucchini, sliced into ¼-inch thick noodles
- Salt, for zucchini noodles
Meat and Sauce
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 1 lb ground turkey (93/7 lean)
- 3 cloves garlic, minced
- 1 ½ cups marinara sauce (jarred), divided
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
Topping
- 2 cups shredded lite mozzarella cheese, divided
Instructions
- Prepare the Zucchini Noodles: Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish to prevent sticking. Slice the zucchini into ¼-inch thick noodles and sprinkle them liberally with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry thoroughly with paper towels to avoid excess water in the lasagna.
- Cook the Turkey Mixture: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened and translucent. Add the ground turkey, cooking and breaking it apart as it browns. Once the turkey is cooked through, stir in the minced garlic and cook for another minute to release its aroma.
- Mix the Cheeses and Herbs: In a medium bowl, combine ricotta cheese, fat-free cottage cheese, grated Parmesan cheese, egg, salt, black pepper, chopped fresh basil, and dried oregano. Stir in the cooked turkey mixture until thoroughly combined, creating a savory and flavorful filling.
- Assemble the Lasagna: Spread ½ cup of marinara sauce evenly on the bottom of the prepared baking dish. Layer half the zucchini noodles over the sauce, followed by ½ cup more marinara sauce, half of the ricotta-turkey mixture, and 1 cup of shredded mozzarella cheese. Repeat the layers with the remaining ingredients, ending with mozzarella cheese on top.
- Bake and Broil: Place the assembled lasagna in the preheated oven and bake for 45 minutes to cook through and meld the flavors. Then switch to the broil setting and broil for 5 minutes, watching carefully, to brown and bubble the cheese topping for a golden, appetizing finish.
- Cool and Serve: Remove the lasagna from the oven and allow it to cool for 15 minutes before slicing. During this time, drain any excess liquid that may have accumulated to keep slices neat and flavorful. Serve warm and enjoy your healthy zucchini-based lasagna.
Notes
- Salting and patting the zucchini noodles dry is important to prevent a watery lasagna.
- Using lean ground turkey reduces fat while keeping the dish hearty.
- Fat-free and part-skim cheeses lower the calorie and fat content without sacrificing taste.
- Broiling at the end gives a crispy cheese crust—watch carefully to avoid burning.
- Letting the lasagna rest helps it firm up for clean slicing.
