Zucchini Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
367 kcal
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Course
Main Course
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Cuisine
American
Zucchini Lasagna
Description
This Zucchini Lasagna recipe begins by slicing zucchini into thin strips resembling lasagna noodles, which are lightly salted and roasted to reduce moisture. Ground turkey is cooked with mushrooms, onion, Italian seasoning, and salted pasta sauce to form a savory meat sauce.
A mixture of ricotta cheese, egg, mozzarella, Parmesan, and seasoning is prepared as the creamy cheese layer. In a baking dish, layers alternate between meat sauce, roasted zucchini strips, and cheese mixture, topped with remaining mozzarella and Parmesan.
The assembled lasagna is baked until bubbly and cheese is melted. The zucchini replaces traditional pasta noodles, making the dish lower in carbohydrates and adding a tender, slightly roasted vegetable texture. It pairs well with simple sides or salads.
The recipe notes advise storing leftovers in the fridge for 3-4 days and reheating in a moderate oven. Freezing is not recommended due to zucchini's high water content, which can alter texture unfavorably.
Ingredients
- 1 1/2 pounds zucchini 3-4 small to medium-sized
- 2 teaspoons kosher salt divided
- 1 pound ground turkey
- 4 ounces cremini mushrooms chopped
- 1/4 cup onion chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper divided
- 24 ounces pasta sauce
- 1 cup ricotta cheese
- 1 large egg lightly beaten
- 2 cups mozzarella cheese divided, shredded
- 1/2 cup Parmesan Cheese divided, shredded
Instructions
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Trim the ends of the zucchini then, using a mandoline, slice into ¼ inch thick “lasagna noodles”. Divide the strips between the prepared baking sheets, drizzle them with olive oil, sprinkle with 1 teaspoon salt, and roast for 10 minutes. Remove the pans from the oven and set aside to cool. Reduce oven temperature to 375 degrees F after baking zucchini.
- Meanwhile, in a large skillet, cook the ground turkey with the mushrooms and onion over medium-high heat for 6-8 minutes until fully cooked. Stir in Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and pasta sauce, then bring it to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
- In a medium mixing bowl, combine ricotta cheese, egg, remaining salt and pepper, 1 cup of mozzarella, and ¼ cup Parmesan; mix well.
- Spread ½ cup of meat sauce on the bottom of a 13x9-inch baking dish coated with cooking spray. Place a single layer of zucchini noodles on top, then carefully spread on half of the cheese mixture, followed by ⅓ of the meat sauce. Repeat the layers - noodles, remaining cheese, ⅓ of the sauce. Place a final layer of noodles on top, the remaining sauce, then sprinkle with the mozzarella and Parmesan.
- Bake, uncovered, for 40 minutes. Allow the lasagna to sit for 10-15 minutes before serving.
Notes
- Store leftover zucchini lasagna in the refrigerator for up to 3-4 days and reheat uncovered at 325°F until warmed through.
- Freezing zucchini lasagna is not recommended because zucchini's high water content affects texture after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1832mg | 76% |
| Potassium | 1086mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 29mg | 32% |
| Calcium | 423mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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