Zucchini Lasagna

Yields18 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

Directions

1

Lay out the zucchini slices on a paper towel and sprinkle with salt. Let rest for 10 minutes and soak up all the excess water from the zucchini with a paper towel.

2

Grill each slice about 3 minutes on each side. You can also used a griddle pan if you don't have a grill. Set aside the zucchini pieces.

3

To make the meat sauce, brown the ground turkey on medium heat until slightly pink. Add the onions, garlic, and salt and cook for an additional 5 minutes.

4

Add the sliced mushrooms and saute for about 5 minutes.

5

Add diced tomatoes, tomato paste, and fresh basil and simmer on low for about 10-15 minutes until the sauce and developed a beautiful red color. Set aside the sauce.

6

Preheat oven to 375 degrees.

7

To make the ricotta cheese layer, mix the ricotta cheese, Parmigiano Reggiano, egg, and black pepper until well mixed together. Set aside the mixture.

8

To assemble the zucchini lasagna, spread the 1/2 cup of the meat sauce on the bottom of a 9x13 dish, then top with a layer of the zucchini slices, then spread 1/2 cup of the ricotta mixture slowly, and finally top with about 1/2 cup of mozzarella cheese. Repeat layers until mozzarella is your last layer.

9

Cover lasagna with foil and bake for 30 minutes. Then take out the cover and bake for another 15 minutes. Broil for an additional 5 minutes until the mozzarella cheese on the top is beautifully golden brown.

10

Take lasagna out of oven and let sit for about 10 minutes before enjoying!

Ingredients

 1 lb 93% lean ground turkey
 1/2 large onion (diced)
 3 cloves garlic (minced)
 1 1/2 teaspoons kosher salt
 8 oz mushrooms (sliced)
 2 (14 oz can) diced tomatoes
 3 tbsp tomato paste
 1/4 cup chopped fresh basil
 1/4 tsp black pepper
 3 medium zucchini (sliced 1/8″ thick)
 1 1/2 cups part-skim ricotta
 1/4 cup Parmigiano Reggiano
 1 large egg
 12 oz shredded part-skim mozzarella cheese
Nutrition Facts

Serving Size 8 servings

Servings 18


Amount Per Serving
Calories 323
% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 107mg36%
Sodium 765mg32%
Potassium 554mg16%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 6g
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 lb 93% lean ground turkey
 1/2 large onion (diced)
 3 cloves garlic (minced)
 1 1/2 teaspoons kosher salt
 8 oz mushrooms (sliced)
 2 (14 oz can) diced tomatoes
 3 tbsp tomato paste
 1/4 cup chopped fresh basil
 1/4 tsp black pepper
 3 medium zucchini (sliced 1/8″ thick)
 1 1/2 cups part-skim ricotta
 1/4 cup Parmigiano Reggiano
 1 large egg
 12 oz shredded part-skim mozzarella cheese

Directions

1

Lay out the zucchini slices on a paper towel and sprinkle with salt. Let rest for 10 minutes and soak up all the excess water from the zucchini with a paper towel.

2

Grill each slice about 3 minutes on each side. You can also used a griddle pan if you don't have a grill. Set aside the zucchini pieces.

3

To make the meat sauce, brown the ground turkey on medium heat until slightly pink. Add the onions, garlic, and salt and cook for an additional 5 minutes.

4

Add the sliced mushrooms and saute for about 5 minutes.

5

Add diced tomatoes, tomato paste, and fresh basil and simmer on low for about 10-15 minutes until the sauce and developed a beautiful red color. Set aside the sauce.

6

Preheat oven to 375 degrees.

7

To make the ricotta cheese layer, mix the ricotta cheese, Parmigiano Reggiano, egg, and black pepper until well mixed together. Set aside the mixture.

8

To assemble the zucchini lasagna, spread the 1/2 cup of the meat sauce on the bottom of a 9x13 dish, then top with a layer of the zucchini slices, then spread 1/2 cup of the ricotta mixture slowly, and finally top with about 1/2 cup of mozzarella cheese. Repeat layers until mozzarella is your last layer.

9

Cover lasagna with foil and bake for 30 minutes. Then take out the cover and bake for another 15 minutes. Broil for an additional 5 minutes until the mozzarella cheese on the top is beautifully golden brown.

10

Take lasagna out of oven and let sit for about 10 minutes before enjoying!

Zucchini Lasagna

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