I love experimenting with an Easy Zucchini Lasagna full of flavor. My recipe blends thinly sliced zucchinis with lean ground turkey and hearty crushed tomatoes. With a touch of garlic and olive oil, and layers of ricotta, mozzarella, and Parmesan cheeses, it offers a vibrant, healthy twist on a classic favorite.

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I recently tried making my own twist on a classic Italian favorite – zucchini lasagna with ground turkey – and it quickly became one of my go-to dinners. I love that it’s a low-carb alternative to regular lasagna.

Instead of pasta, I use 4 medium zucchinis thinly sliced lengthwise, and I brown 1 lb of ground turkey in a tablespoon of olive oil along with a small diced onion and 3 minced garlic cloves. Then I mix in a can of crushed tomatoes, tomato paste, dried basil, and oregano which really brings out the rich flavor.

I also stir in an egg and 15 ounces of ricotta cheese, then top it all off with 2 cups of shredded mozzarella and a half cup of grated Parmesan cheese. It fits right in with dinner ideas like easy lean and green meals or healthy no carb dinner options that I love for a quick nutritious meal.

Enjoy trying it out!

Why I Like this Recipe

I like this recipe for several reasons. First, its a much healthier twist on classic lasagna because the zucchini slices do such a great job replacing pasta. I love that I can enjoy something so tasty without worrying so much about carbs.

Another reason is the flavor. Mixing ground turkey with crushed tomatoes, garlic and herbs like basil and oregano creates a sauce thats really rich yet still light and fresh. Its fun how all these flavors meld together even if sometimes I end up adding a bit too much salt.

I also really appreciate the layering in the dish. Each layer brings a mix of textures and taste, from the creamy ricotta and mozzarella to the hearty turkey sauce. I love that every bite has something different going on.

Finally, I like how easy it is to throw together even though the steps seem a bit long at first glance. The recipe does a great job breaking things down and gives you lots of wiggle room to mess up or tweak things to your liking.

Ingredients

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Zucchini: Crisp veggies, natural fibre, low carbs, ideal for a healthy lasagna substitute.
Ground Turkey: Lean protein that gives a savory punch while keeping fat levels low.
Crushed Tomatoes: Tangy, vitamin-rich sauce that balances flavors with a bit of natural sweetness.
Ricotta Cheese: Creamy, protein-packed element adding smooth texture and a mild taste.
Mozzarella Cheese: Melting, gooey topping which brings a rich flavor and stretchy consistency.
Onion: Offers a subtle aromatic base, natural antioxidants, and a gentle bite for kitchen magic.
Garlic: A powerful, flavorful ingredient boosting aroma and supporting heart health.
Olive Oil: Adds smooth richness and healthy monounsaturated fats to help bind the flavors.
Parmesan Cheese: Sharp, salty finish with a nutty taste that elevates every bite.
Fresh Basil: A fragrant herb that provides a spicy, zesty lift to complete the dish.

Ingredient Quantities

4 medium zucchinis, thinly sliced lengthwise

1 lb ground turkey

1 tablespoon olive oil

1 small onion, diced

3 garlic cloves, minced

1 (28 ounce) can crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

1 egg, lightly beaten

15 ounces ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves, optional

How to Make this

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1. Preheat your oven to 375°F while you slice 4 medium zucchinis lengthwise into thin strips.

2. Heat 1 tablespoon of olive oil in a large pan over medium heat, add 1 small diced onion and cook until it’s soft, about 3-4 minutes, then stir in 3 minced garlic cloves.

3. Add 1 lb ground turkey to the pan, breaking it up as it cooks. Season with salt and pepper to taste and cook until it’s evenly browned.

4. Mix in 1 (28 ounce) can of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Let this simmer for about 10 minutes so the flavors blend together.

5. In a separate bowl, combine 15 ounces of ricotta cheese, 1 lightly beaten egg, and a pinch extra salt and pepper if you want, stirring gently until well mixed.

6. In a greased baking dish, start with a layer of zucchini slices at the bottom, then spread a layer of your turkey-tomato sauce evenly over them.

7. Spoon dollops of the ricotta mixture over the sauce layer and then sprinkle some of 2 cups shredded mozzarella cheese on top.

8. Repeat layering with the remaining zucchini slices, turkey sauce, ricotta mixture, and mozzarella until all components are used up.

9. Sprinkle 1/2 cup grated Parmesan cheese evenly over the final layer and pop the dish into the preheated oven.

10. Bake for about 45 minutes until bubbly and golden; let it rest for 10 minutes before serving. If you like, add a few fresh basil leaves on top for garnish.

Equipment Needed

1. Oven, used for preheating and baking the dish
2. Large pan to cook the turkey and tomato sauce
3. Knife for slicing zucchini and chopping the onion
4. Cutting board to safely slice, dice, and mince ingredients
5. Mixing bowl for combining the ricotta cheese, egg, salt, and pepper
6. Spatula or wooden spoon for stirring the sauce and mixing ingredients
7. Greased baking dish for layering the zucchini, turkey sauce, cheese, and baking
8. Can opener for opening the 28 oz can of crushed tomatoes

FAQ

Q: Can i use a different meat instead of ground turkey? A: Yup, you can swap it with ground chicken or beef, but the turkey gives it a lighter taste so i prefer that.

Q: Do i need to cook the zucchini slices before layering? A: Not really, you just wanna salt them to draw out the water, although a quick grill can help reduce extra moisture if you like.

Q: Can i make this dish ahead of time? A: Sure can, it's great for meal prepping. Just cover and store it in the fridge or freezer, then reheat when you're ready.

Q: How do i prevent the lasagna from getting too watery? A: Salting the zucchini and letting them drain really helps, and simmering the tomato sauce until it's a bit thicker works wonders too.

Q: Can i use low-fat cheese in this recipe? A: Absolutely, though it might change the flavor a bit, it's a good option if you're looking for a lighter version.

Zucchini Lasagna With Ground Turkey Recipe Substitutions and Variations

Ground turkey: You can use ground chicken or even lean ground beef if you want a different flavour.
Ricotta cheese: Cottage cheese works pretty well as a substitute even if its texture is a little different.
Zucchini: Try using thin slices of eggplant if you cant find enough zucchinis.
Crushed tomatoes: Tomato puree is a good option and gives a similar taste.
Olive oil: You might use vegetable oil if that’s all you got on hand.

Pro Tips

1. Try salting your zucchini slices and letting them sit for about 10-15 minutes, then pat them dry with paper towels. This step helps remove extra moisture and keeps your dish from getting too watery.
2. When you’re browning the turkey, make sure to give it time to really get some color instead of just cooking it quickly. Getting a nice browning adds extra flavor and texture, so don’t rush this step.
3. Stir in your garlic and onions in one go, but if you feel like upping the flavor, you can throw in a pinch of red pepper flakes for a subtle kick. It’s an easy hack that makes a big difference!
4. Once you finish baking, let the dish rest a bit before cutting into it. This resting period helps the flavors set and makes it easier to serve without the layers falling apart.