ZUCCHINI LASAGNA IS THE SH*T!!! hahah it’s not the quickest meal in the world, but great for meal prep, tastes like lasagna but added nutrients with zucchini noodles, and great for the whole family. 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!
PS. This serves around 6 people! I made for my boyfriend and I, but we had it for dinner for the next two nights as well.
The recipe:
Preheat your oven to 420°F.
Cut zucchini into thin slices and pan-fry in 1 Tbsp olive oil to save time in the oven. If you want more crunch or don’t mind an extra 10 minutes of cook time, skip the frying, but I highly recommend it!
In a sauté pan, cook the onions, garlic, and ground turkey until browned. Stir in the tomato sauce (about 3 cups or the whole jar).
In a bowl, mix together 1 cup ricotta, 1 egg, 1/2 cup mozzarella, 1/2 cup Parmesan, and season with salt, pepper, and basil. You’ll get a creamy, fluffy mixture to layer.
Start with a layer of turkey tomato sauce, then zucchini slices, followed by the ricotta mixture and a sprinkle of mozzarella. Repeat the layers 3 times, finishing with more mozzarella and Parmesan on top (or use thin slices of mozzarella for a classic look).
Bake at 420°F for 30 minutes or until bubbly. For a crispy top, broil for 2 minutes until golden brown.
Enjoy, and feel free to customize with your favorite veggies!
Zucchini Lasagna
Ingredients
- 2-3 zucchinis I used 2 big ones, but 3 should be safe
- 1/2 onion diced
- 1 Tbsp olive oil
- 1 lb ground turkey or any ground meat you prefer
- 3 cups tomato sauce/marinara/pasta sauce
- 1 1/2 cups ricotta cheese use whole milk ricotta for extra creaminess
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 egg
- 1 tsp dried basil for topping
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 420°F.
- Cut zucchini into thin slices and pan-fry in 1 Tbsp olive oil to save time in the oven. If you want more crunch or don’t mind an extra 10 minutes of cook time, skip the frying, but I highly recommend it!
- In a sauté pan, cook the onions, garlic, and ground turkey until browned. Stir in the tomato sauce (about 3 cups or the whole jar).
- In a bowl, mix together 1 cup ricotta, 1 egg, 1/2 cup mozzarella, 1/2 cup Parmesan, and season with salt, pepper, and basil. You’ll get a creamy, fluffy mixture to layer.
- Start with a layer of turkey tomato sauce, then zucchini slices, followed by the ricotta mixture and a sprinkle of mozzarella. Repeat the layers 3 times, finishing with more mozzarella and Parmesan on top (or use thin slices of mozzarella for a classic look).
- Bake at 420°F for 30 minutes or until bubbly. For a crispy top, broil for 2 minutes until golden brown.
- Enjoy, and feel free to customize with your favorite veggies!
