Description
This nutritious, low-carb zucchini lasagna replaces traditional wheat noodles with tender, fresh zucchini ribbons layered with lean ground turkey and a creamy blend of cheeses. Infused with aromatic garlic, basil, and oregano, this Italian-inspired casserole offers the comfort of a classic lasagna while being high in protein and essential nutrients. Perfect for busy weeknights or healthy meal prepping, it is a satisfying, vegetable-forward main course that keeps you energized without the heavy carbohydrate load of standard pasta dishes.
Ingredients
3 large zucchinis, thinly sliced lengthwise
1 tablespoon salt (for sweating zucchini)
1 lb lean ground turkey
2 cups low-carb marinara sauce
15 oz ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Lay zucchini slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture; pat dry.
In a large skillet, brown the ground turkey over medium-high heat until fully cooked.
Stir in the minced garlic, basil, and oregano, then add the marinara sauce and simmer for 5 minutes.
In a small bowl, mix the ricotta cheese and egg until smooth.
Spread a thin layer of the meat sauce on the bottom of a 9×13 baking dish.
Arrange a layer of zucchini slices, then top with ricotta mixture, mozzarella, and meat sauce.
Repeat layers until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan.
Bake covered for 30 minutes, then uncovered for 15 minutes until bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing.
Notes
Moisture control is key. Ensure you pat the salted zucchini thoroughly with paper towels before assembling to prevent a soggy final dish. This recipe is excellent for meal prep and stores well in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: Italian-American