This Healthy Zucchini Lasagna is a tasty twist on the classic dish! It swaps pasta for zucchini noodles and uses ground turkey for a leaner protein. Yum!
What I love about this lasagna is how the veggies sneak in some goodness without sacrificing flavor. Plus, it’s such a hit with family and friends! A perfect way to eat healthy without missing out.
Key Ingredients & Substitutions
Zucchini: Zucchini takes the place of traditional pasta. I recommend using medium-sized zucchinis for the best texture. If you’re in a pinch, you can use eggplant or bell peppers in slices instead!
Ground Turkey: Ground turkey is lean and healthier than beef. However, you can swap it for ground chicken or even plant-based meat for a vegetarian option.
Crushed Tomatoes: Use canned crushed tomatoes for convenience. If you prefer fresh, about 2 cups of diced tomatoes will work too! You could also use marinara sauce for extra flavor.
Cheese: I used part-skim ricotta for creaminess but feel free to replace it with cottage cheese. For mozzarella, any low-moisture type works well, like provolone or Monterrey Jack for a different taste.
How Do I Keep My Zucchini Lasagna from Being Watery?
One common struggle with zucchini lasagna is excess moisture. The key is to sweat the zucchini slices before using them. After slicing, sprinkle salt on them and let them sit. This draws out excess water.
- Once they sit for 10 minutes, gently pat them dry with a paper towel to absorb the moisture.
- Another tip is to cook the turkey with the tomatoes on low heat to thicken the sauce for better texture.
By following these tips and tweaking ingredients as needed, you’ll have a delicious and healthy lasagna that everyone will love!
Healthy Zucchini Lasagna with Ground Turkey
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 can (14 oz) crushed tomatoes or tomato sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 tbsp olive oil
- Optional: fresh basil or parsley for garnish
How Much Time Will You Need?
This healthy zucchini lasagna takes about 20 minutes of prep time and around 45 minutes of baking. So, in total, you’re looking at about 1 hour and 5 minutes from start to finish! Perfect for a cozy family dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C) so it’s ready for baking your tasty lasagna!
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, aiming for about 1/8 inch thick. Lay the slices on paper towels, sprinkle a little salt over them, and let them sit for 10 minutes. This helps draw out extra moisture. After that, gently pat them dry with more paper towels.
3. Cook the Turkey and Onions:
In a large skillet over medium heat, pour in the olive oil. Add the chopped onion and sauté it until it turns translucent, which should take about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds until you can smell that delicious aroma.
4. Brown the Ground Turkey:
Add the ground turkey to the skillet. Use a spoon to break it apart and cook until it’s browned and no longer pink inside. This should take about 5-7 minutes.
5. Make the Sauce:
Now, stir in the crushed tomatoes along with the oregano, basil, salt, and pepper. Let this simmer for about 10 minutes—stir occasionally until it slightly thickens. Feel free to adjust the seasoning to your taste.
6. Mix the Cheeses:
In a separate bowl, combine the ricotta cheese and Parmesan cheese until well mixed. This will be your creamy layer!
7. Assemble the Lasagna:
In a 9×13-inch baking dish, start by spreading a thin layer of the turkey tomato sauce on the bottom. Next, layer the zucchini slices over the sauce to cover it completely. Spread one-third of the ricotta mixture evenly over the zucchini. Then, sprinkle one-third of the shredded mozzarella on top.
8. Repeat Layers:
Repeat this layering process two more times: sauce, zucchini, ricotta, and mozzarella. Finish with one last layer of zucchini and top it off with the remaining mozzarella cheese.
9. Bake the Lasagna:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
10. Rest and Serve:
Once baked, let the lasagna rest for about 10 minutes before slicing. This will help it hold its shape better. Garnish with fresh basil or parsley as desired, then serve warm. Enjoy your delightful and healthy zucchini lasagna!
Dig in and savor each layer of this comfort food classic made healthier!
FAQ for Healthy Zucchini Lasagna with Ground Turkey
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with thin slices of eggplant or even bell peppers for a different twist. Just be sure to prepare them similarly by salting to draw out moisture.
Can I Make This Lasagna Ahead of Time?
Yes, you can assemble the lasagna a day in advance and store it in the fridge before baking. Just make sure to cover it tightly with foil. When ready to bake, you may need to add an extra 5-10 minutes to the cooking time.
How Do I Store Leftovers?
Leftover zucchini lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or bake it at 350°F (175°C) until heated through.
Can I Freeze This Lasagna?
Yes! You can freeze the assembled lasagna before baking. Wrap it tightly with plastic wrap and then foil, and it can be frozen for up to 3 months. When you’re ready to bake it, thaw it in the refrigerator overnight and then bake according to the recipe instructions.