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Zucchini Lasagna with Ground Turkey
Zucchini Lasagna with Ground Turkey
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Savory turkey meat sauce layered with roasted zucchini, Parmesan, and melty mozzarella for a crave-worthy low-carb meal perfect for any time of year.
Ingredients:
  • Nonstick cooking spray
  • 5-6 medium (3 pounds) zucchini or yellow squash
  • 3/4 teaspoon coarse kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 cup low-fat ricotta, optional
  • 1 teaspoon pure olive oil
  • 1 onion, chopped
  • 4 garlic cloves, very finely chopped
  • 1 pound ground turkey, preferably breast meat
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley, optional
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1/3 cup shredded Parmesan cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
Instructions:
  • Preheat your oven to 425°F while generously spraying an 8 by 8-inch baking dish with nonstick cooking spray.
  • Prepare the baking sheets and the squash: Cover 2 baking sheets with silicone mats or parchment paper. Cut off the stem end of the squash and slice it into 1/4-inch thick strips lengthwise. Arrange the squash in a single layer on the baking sheets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  • Roast squash on baking sheets, rotating halfway through, until tender, about 25 minutes. Ensure squash is fully cooked to prevent excess liquid in the lasagna.
  • Prepare the seasoned ricotta: In a small bowl, combine the ricotta cheese with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well and set aside.
  • Saute the aromatics: In a large skillet over medium heat, saute the onion in oil until golden brown, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 45 to 60 seconds.
  • Prepare the meat sauce by cooking the turkey in the skillet with onion and garlic. Season with the remaining salt and black pepper. Cook until the turkey starts to brown on the edges, about 3 to 5 minutes. Add crushed tomatoes, basil, parsley, and red pepper flakes. Stir and cook until meat is fully cooked and most moisture has evaporated, about 10 minutes. Adjust seasoning with salt and pepper to taste.
  • Transfer the baking sheet of vegetables to a cooling rack to allow them to slightly cool. It's important not to let them become too hot and lose their shape. Keep the oven on as you will be using it to bake the lasagna.
  • Prepare the lasagna layers: Start with 1 cup of meat sauce in the baking dish. Place a layer of squash strips on top neatly, then add another cup of meat sauce and sprinkle with 2 tablespoons of Parmesan. Layer more squash strips in the other direction, add another cup of meat sauce, and sprinkle with 2 tablespoons of Parmesan. Next, spread ricotta over the squash and Parmesan. Add a final layer of squash strips in the opposite direction, top with the last meat sauce cup, then cover with mozzarella and 1 tablespoon of Parmesan.
  • Bake the lasagna in the oven until bubbly and golden brown for 25 to 30 minutes. Let it cool slightly before serving.

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