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Ground Turkey & Zucchini Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 11 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American, Italian
  • Diet: Low Calorie

Description

This Ground Turkey & Zucchini Lasagna is a healthy, protein-packed summer dinner option made without traditional pasta. Layers of tender zucchini slices alternate with savory ground turkey meat sauce and a creamy cheese mixture of cottage, parmesan, and mozzarella cheeses. Baked to perfection and finished under the broiler for a golden cheesy crust, it's a delicious low-carb twist on classic lasagna.

Ingredients

Meat Sauce

  • 2 lbs ground turkey
  • 24 oz marinara sauce (divided)

Cheese Mixture

  • 2 cups cottage cheese
  • 1 cup shredded parmesan cheese
  • 2 cups shredded mozzarella cheese (divided)
  • 1 egg
  • ½ tsp black pepper
  • ¼ cup fresh basil, chopped

Vegetables

  • 2 lbs zucchini (about 3-4 zucchini), sliced into ¼ inch thick slices

Instructions

  1. Preheat Oven and Brown Turkey: Preheat your oven to 400°F (200°C). In a medium skillet over medium heat, brown the ground turkey until fully cooked. Remove the skillet from heat and drain any excess liquid.
  2. Prepare Meat Sauce: Reserve 1 cup of marinara sauce from the 24 oz jar. Add the remaining marinara sauce to the browned ground turkey and stir to combine, creating a flavorful meat sauce. Set aside.
  3. Make Cheese Mixture: In a medium bowl, combine cottage cheese, parmesan cheese, 1 cup of shredded mozzarella cheese, egg, black pepper, and chopped fresh basil. Stir well until all ingredients are fully incorporated. Set aside.
  4. Assemble Lasagna Layers: Spread the reserved 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Arrange a single layer of sliced zucchini over the marinara sauce. Spread half of the turkey meat sauce evenly over the zucchini layer. Spoon half of the cheese mixture over the meat sauce and spread smoothly.
  5. Continue Layering: Add another layer of sliced zucchini, followed by the remaining meat sauce, then the remaining cheese mixture. Finish with a final layer of zucchini slices.
  6. Add Topping and Bake: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top layer of zucchini. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
  7. Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 30 minutes to allow the cheese to bubble and the zucchini to tenderize.
  8. Broil for Golden Cheese: For a beautiful golden-brown cheese finish, switch the oven to broil and cook the lasagna for 2-3 minutes, watching carefully to avoid burning.

Notes

  • Make sure to slice zucchini evenly about ¼ inch thick for even cooking.
  • Draining the browned turkey prevents excess moisture in the lasagna layers.
  • Using a mix of cottage, parmesan, and mozzarella cheeses adds creaminess and flavor with less fat than ricotta.
  • Broiling at the end adds a nice golden crust—watch closely to prevent burning.
  • This recipe can be prepared a day ahead and baked when ready.

Find it online: https://suerecipe.com/ground-turkey-and-zucchini-lasagna-recipe/