This neat take on lasagna features zucchini slices instead of pasta noodles. It’s super simple, and super delicious. Zucchini provides lots of fiber, plus vitamins A & C!
*Makes one 9x9 pan of lasagna
2 large green zucchini, sliced in half and then thinly sliced lengthwise
2 cups tomato sauce (homemade or store-bought)*
½ lb lean ground turkey, cooked
1 cup cheese (mixture of cheddar and mozzarella), grated
Preheat oven to 350 F.
Once the zucchini is sliced, it should be briefly pan-fried or grilled to let out some of the moisture. Zucchini has a very high water content, so if it is placed directly into the lasagna, you’ll end up with a watery final product. Fry or grill the lasagna for approximately 2 minutes per side, and then set aside.
Next, thoroughly brown the ground turkey. Divide cooked meat into 2 sections and then set this aside too.
Once the zucchini & turkey have been prepped, it’s time to assemble the lasagna! Making any kind of lasagna is all about the layers. Start off this version by coating the bottom of a 9x9 baking dish with ½ cup tomato sauce. This will prevent sticking. Next, layer slices of zucchini until the bottom of the pan is covered.
On top of the zucchini spread ½ cup of sauce, then sprinkle ¼ cup cheese and half of the ground turkey.
Place another layer of zucchini, sauce, cheese, and meat, then top with one final layer of zucchini. On top of the final zucchini layer, spread the remaining 1 cup of sauce, then sprinkle the remaining ½ cup of cheese.
Bake in preheated oven for 20 minutes, until cheese is melted and browning on top, and sauce is bubbling.
Remove from oven and let sit for 5 minutes, then dig in and enjoy!
* I used a homemade tomato sauce & added my own herbs and spices, which gave me control over the salt content, but if store-bought is your choice, try to choose one that says low/no added sodium. Unfortunately, tomato sauce is often crazy high in salt!
Recipe created by Alex Chesney, RD