Zucchini Lasagna 

One of my favorite things to order at an Italian restaurant is lasagna because I’ve always thought that it is suchhhh a pain to make at home, so I’d rather have someone else cook it for me! Cooking the noodles, making all of the layers, waiting for it to cook…do not have the patience for that kind of meal! BUT I have good news!!! This zucchini lasagna recipe that I’m about to share with you only takes about 15 minutes to put together and only 30 minutes in the oven. Such a breeze to make and also SO healthy because I swapped out the noodles for thinly sliced zucchini! The great thing about this recipe is you can load it uppp with any vegetable that you have at home… You could add eggplant, mushrooms, sweet potato or spinach as one of the layers, as well! Such an easy way to use up veggies that are about to turn or just load up on veggies if you’ve been slacking recently!


Here is what you will need:

  •     2 medium zucchinis 
  •     1 Tbsp olive oil
  •     1 package, ground turkey (I used ground turkey because it’s lean and full of protein but use whatever ground meat you prefer)
  •     1 -15oz can of tomato or pasta sauce 
  •     1 cup part skim ricotta cheese (you can use a whole milk ricotta too which will give your lasagna a creamier taste)
  •     1 cup shredded mozzarella cheese
  •     ½ cup shredded parmesan cheese
  •     1 large egg
  •     1 Tsp, dried basil
  •     Salt and pepper to taste


3 Main Prep Steps:  

Sliced zucchini: cut the zucchini up into super thin slices. I just used a knife, but you could use a peeler or any type of slicer that you might have at home. Once you have the zucchini all sliced up, I like to lightly pan fry the slices in about 1 Tbsp. of olive oil because it cuts down on the overall cook time in the oven! If you prefer your zucchini to have a little more crunch to it or would rather cook for an extra 10 minutes in the oven, feel free to skip this step!  








Bolognese sauce: In a sauté pan, brown the ground turkey until it is fully cooked through! Then stir in your favorite pasta sauce!









Cheese mix: Mix 1 cup of ricotta, 1 egg, ½ cup of shredded mozzarella and ½ cup shredded parmesan in a bowl! You can also add salt, pepper and dried basil. You should have a beautiful fluffy and creamy cheese mixture!   










Now it is time to put it all together: 

Take half of your Bolognese sauce and spread it out into a thin layer at the bottom of a glass baking dish.









Then place your sliced zucchini on top of the cheese mix so that it covers the entire span of the baking dish.









Then, drop four spoonfuls of your cheese mix into the four corners of the pan and spread them together to form another thin layer on top of your zucchini! 









Repeat this process one more time…Layer of Bolognese, layer of cheese mix and layer of zucchini slices! Top with remaining ½ cup of shredded mozzarella and sprinkle additional herbs on top if you would like!









Then put this baby in the oven @ 400 degrees for about 30 minutes or until it is bubbling!  If you like a crispier top, feel free to pop back in the oven on broil for about 3-5 minutes or until the cheese on top has a nice golden-brown color!


Hope y’all enjoy!!!