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Zucchini Lasagna Recipe

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4.1 from 14 reviews

This Zucchini Lasagna offers a lighter, low-carb twist on the classic Italian favorite by using thinly sliced zucchini instead of traditional pasta layers. Ground turkey is simmered in a flavorful marinara sauce then layered with creamy ricotta, mozzarella, and Parmesan cheeses. It's baked to bubbly perfection and garnished with fresh basil, making it a delicious and nutritious comfort food suitable for a wholesome weeknight dinner.

Ingredients

Zucchini Layers

  • 4 medium zucchini, sliced about 1/4 inch thick
  • Kosher salt, for sprinkling on zucchini

Sauce and Filling

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 pound ground turkey (or ground beef)
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 25 ounces marinara sauce (can use jarred sauce)

Cheese Mixture

  • 15 ounces ricotta cheese
  • 1/2 cup Parmesan cheese, divided
  • 1 large egg
  • 1 tablespoon chopped basil
  • Freshly ground black pepper, to taste
  • 1 1/2 cups shredded mozzarella cheese, divided

Garnish

  • Fresh basil

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 400°F. Grease a 9x13-inch baking dish and set it aside for later layering.
  2. Prepare Zucchini: Arrange the zucchini slices on a parchment-lined baking sheet. Lightly sprinkle kosher salt over them and let them sit for 5 to 10 minutes to draw out excess moisture. Then, pat the zucchini slices dry thoroughly with paper towels.
  3. Bake Zucchini: Place the baking sheet with zucchini in the preheated oven and bake for 10 minutes. Remove and blot the slices again with paper towels to absorb any remaining moisture. Reduce oven temperature to 375°F.
  4. Make the Meat Sauce: In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until tender, about 5 minutes. Add the ground turkey and cook while stirring and breaking it apart until browned, approximately 5 minutes. Stir in minced garlic and cook for another minute. Season with Italian seasoning, kosher salt, and crushed red pepper flakes, then pour in the marinara sauce and stir to combine.
  5. Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, egg, chopped basil, and freshly ground black pepper. Mix well until smooth.
  6. Layer the Lasagna: Spread 1/2 cup of the meat sauce on the bottom of the greased baking dish. Arrange a layer of zucchini slices on top, allowing slight overlap if needed. Spoon half of the remaining sauce evenly over the zucchini layer. Spread half of the ricotta mixture evenly over the sauce, then sprinkle with 1/2 cup mozzarella cheese.
  7. Repeat Layers: Add another layer of zucchini slices, then the remaining sauce, followed by the remaining ricotta mixture. Finish with the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese sprinkled on top.
  8. Bake Covered: Cover the baking dish with foil and bake in the preheated 375°F oven for 35 minutes to allow the lasagna to cook through and the flavors to meld.
  9. Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden, and the zucchini is tender.
  10. Rest and Serve: Let the lasagna cool for 10 to 15 minutes to set before serving. Garnish with fresh basil leaves and enjoy.

Notes

  • Salting and patting the zucchini slices is essential to remove excess moisture and prevent a watery lasagna.
  • Ground turkey keeps this recipe lean, but ground beef can be substituted for a richer flavor.
  • Use a good quality marinara sauce or homemade sauce for the best flavor.
  • Letting the lasagna rest before serving helps it firm up and makes slicing easier.
  • Fresh basil garnish adds a bright, fresh note to the dish.
  • The egg in the ricotta mixture helps bind the cheese layers together.

Find it online: https://recipeplenty.com/zucchini-lasagna-recipe/