Zucchini Lasagna
A healthy twist on traditional lasagna using thinly sliced zucchini instead of pasta sheets, layered with seasoned ground turkey, tomato sauce, and ricotta cheese. This low-carb dish is packed with flavor and nutrients.
Ingredients
- •2½ tablespoons extra-virgin olive oil
- •1 small onion
- •½ teaspoon red pepper flakes
- •1 pound ground turkey
- •1 can diced tomatoes
- •3 tablespoons fresh oregano
- •2 teaspoons salt
- •2 medium zucchini
- •1 cup part-skim ricotta cheese
- •¼ teaspoon freshly ground black pepper
- •½ cup Parmesan cheese
Cooking Instructions
- 1.
1. Preheat the oven to 375°F.
5 min
- 2.
2. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
35 min
- 3.
3. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
15 min
- 4.
4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.
60 min