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Healthy Zucchini Lasagna with Ground Turkey

A delicious and wholesome twist on traditional lasagna, featuring zucchini layers, spiced ground turkey, and rich cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchinis, sliced thinly (about ¼ inch)
  • 1 pound ground turkey Halal variety recommended
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups marinara sauce Ensure it's a halal variety
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese Plus extra for topping
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh basil, for garnish Optional

Method
 

Preparation
  1. Prepare the zucchini by using a mandoline or sharp knife to create thin slices. Lay them out on paper towels and sprinkle with salt. Let them sit for about 20 minutes to draw out excess moisture, then pat dry.
Cooking
  1. In a large skillet over medium heat, sauté the diced onion and minced garlic until fragrant.
  2. Add the ground turkey, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes.
  3. Stir in the marinara sauce and allow to simmer for 5 minutes. Season with Italian seasoning, salt, and pepper.
  4. In a baking dish, spread a thin layer of the turkey mixture on the bottom. Layer zucchini slices, dollops of ricotta cheese, and a sprinkle of mozzarella. Repeat layering until all ingredients are used, finishing with mozzarella.
  5. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
  6. Remove from the oven and let sit for 10 minutes. Garnish with fresh basil, slice, and enjoy.

Notes

Leftovers can be refrigerated in an airtight container for up to 4 days. For freezing, wrap portions in plastic wrap, then place in a freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C).