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Zucchini Lasagna

This recipe offers a low-carb take on classic lasagna, using thinly sliced zucchini as a pasta substitute. It features a savory ground turkey and tomato sauce, layered with creamy ricotta and Parmesan cheeses, then baked until bubbling and golden. A healthier, gluten-free alternative that doesn't skimp on flavor.
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Servings: 8 people
Course: lunch/dinner
Cuisine: Italian
Calories: 1812.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 small onion finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 pound ground turkey
  • 1 28-ounce can diced tomatoes
  • 3 tablespoons chopped fresh oregano
  • 2 teaspoons salt
  • 2 medium zucchini
  • 1 cup part-skim ricotta cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese 2 ounces

Equipment

  • 1 Large Skillet For preparing the meat sauce.
  • 1 Mandoline or Chef's Knife For thinly slicing zucchini uniformly.
  • 1 9x13 Inch Baking Dish Standard size for assembling and baking lasagna.
  • 1 Mixing Bowl For combining the ricotta cheese mixture.
  • 1 Spatula or Wooden Spoon For cooking sauce and layering ingredients.

Method
 

  1. Slice zucchini lengthwise into thin, uniform strips (about 1/8-inch thick). Lay them on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture; pat dry thoroughly.
  2. In a large skillet, heat extra-virgin olive oil over medium heat. Add finely chopped onion and red pepper flakes, sauté until softened, about 5 minutes.
  3. Add ground turkey to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
  4. Stir in diced tomatoes, chopped fresh oregano, and 1 teaspoon of salt. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. In a medium bowl, combine part-skim ricotta cheese with the remaining 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix well.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  7. Spread about 1 cup of the turkey sauce at the bottom of the prepared baking dish. Arrange a single layer of zucchini slices over the sauce, overlapping slightly.
  8. Dollop half of the ricotta mixture over the zucchini, then top with another layer of sauce. Repeat with remaining zucchini, ricotta, and sauce.
  9. Sprinkle the remaining 1/2 cup of freshly grated Parmesan cheese evenly over the top layer.
  10. Bake covered with foil for 30 minutes, then remove foil and bake for an additional 15-20 minutes, or until bubbling and lightly browned. Let rest for 10-15 minutes before serving.

Notes

To prevent a watery lasagna, slice zucchini thinly and uniformly, then salt liberally and let it drain for at least 30 minutes to draw out excess moisture. Pat dry thoroughly before assembling. When preparing the meat sauce, ensure the ground turkey is browned properly for depth of flavor; don't rush this step. Allow the sauce to simmer gently for at least 15-20 minutes to meld the flavors. For the cheese mixture, whisk the ricotta with fresh black pepper and a touch of salt to enhance its taste before layering. For a richer flavor profile, consider adding a pinch of nutmeg to the ricotta. After baking, always let the lasagna rest for 10-15 minutes before slicing; this allows the layers to set and prevents it from falling apart, ensuring cleaner cuts and a better presentation.