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Zucchini Lasagna with Ground Turkey

A delicious and guilt-free version of classic lasagna made with layers of zucchini, ground turkey, and rich cheeses, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium zucchini, sliced Select fresh zucchini with shiny skin.
  • 1 pound ground turkey Lean protein high in umami flavor.
  • 2 cups marinara sauce
  • 1 cup ricotta cheese Choose whole milk ricotta for richness.
  • 1 cup mozzarella cheese, shredded Freshly shredded for best melting.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil for cooking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a heavy-bottomed skillet, heat a drizzle of olive oil over medium heat. Add ground turkey and cook until browned, about 7-10 minutes. Season generously with salt, pepper, and Italian seasoning.
  3. Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking.
  4. Layer half of the zucchini slices on top of the sauce, overlapping them slightly for even coverage.
  5. Dollop half of the ricotta cheese over the zucchini, followed by half of the cooked ground turkey. Pour over half of the marinara sauce.
  6. Repeat the layers with the remaining ingredients, finishing with the last of the zucchini slices on top.
  7. Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the top.
  8. Cover the dish with foil and bake for 25 minutes.
  9. Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden brown.
  10. Allow to cool for a few minutes before slicing and serving.

Notes

For a vegan version, replace ricotta with cashew cheese, use lentils instead of ground turkey, and choose a dairy-free cheese blend. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze unbaked or baked in a suitable airtight container for up to 3 months.