Zucchini Lasagna with Turkey (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
02 -
1 lb (450g) lean ground turkey
03 -
1 cup (240ml) low-carb marinara sauce
04 -
15 oz (425g) ricotta cheese
05 -
2 cups (200g) shredded mozzarella cheese
06 -
½ cup (50g) grated Parmesan cheese
07 -
2 large eggs
08 -
2 cloves garlic, minced
09 -
1 tsp dried basil
10 -
1 tsp dried oregano
11 -
Salt, to taste
12 -
Pepper, to taste
13 -
2 tbsp olive oil
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
Slice zucchinis into 1/8-inch thick strips and sprinkle with salt. Let sit for 10-15 minutes, then pat dry.
03 -
In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it up as it cooks. Add minced garlic, half of the basil and oregano, salt, and pepper. Cook for another 2 minutes.
04 -
Pour marinara sauce into the turkey mixture and simmer for 5 minutes. Set aside.
05 -
In a bowl, mix ricotta cheese, 1 cup of mozzarella, Parmesan cheese, eggs, and remaining herbs together until well combined.
06 -
In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Add a layer of zucchini slices, overlapping slightly to cover the bottom. Spread 1/3 of the cheese mixture over the zucchini, followed by 1/3 of the meat sauce. Repeat layers twice more, ending with the meat sauce.
07 -
Sprinkle the remaining mozzarella cheese over the top.
08 -
Cover with foil and bake for 30 minutes at 375°F (190°C).
09 -
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
10 -
Let the lasagna stand for 10-15 minutes before serving.