Zucchini Lasagna
I’ve decided to do a pasta-less, bread-less January so because of that I’ve been on the hunt for good recipes that substitute healthy veggies for pasta.
Lasagna has always been my favorite dish (All the cheesy goodness is just too hard to resist!) So I decided to try out a spin with zucchini in place of the lasagna!
Keep scrolling for the recipe to try it out yourself!
Layer 1, turkey ground meat sauce. I added spinach to my tomato sauce.
Layer 2, roasted zucchini slices. (Would look prettier if I had a mandoline slicer, but this will do!)
Layer 3, ricotta cheese mixture.
Layer 4, shredded mozzarella. REPEAT.
ZUCCHINI LASAGNA
Easy, healthy zucchini lasagna.
Ingredients
- 1 lb Ground Turkey
- 1 jar Your Favorite Tomato Sauce
- 1 container or 15 oz Ricotta Cheese
- 1 Egg White
- 1/4 cup Grated Parmesan Cheese
- 1/2 cup Shredded Mozzarella Cheese 2 whole Zucchinis
Instructions
1. Cut zucchini horizontally in thin slices. Place on baking sheet with little bit of oil and dash of salt for 15-20 minutes on 375.
2. While zucchini is roasting, prepare meat sauce. Cook ground turkey on medium heat until no longer pink. Once cooked, drain fat.
3. Add your favorite tomato sauce. Cover and cook on low until bubbly.
4. In a small bowl combine ricotta cheese, parmesan cheese and an egg white. Mix well and set aside.
5. Once the zucchini is ready, grab a casserole dish and coat with cooking spray. It’s time to layer your “lasagna.” Start with the meat sauce and spread evenly across the bottom of the dish— use only half of the meat sauce. You’ll need the other half for another layer. Next, layer with zucchini and ricotta cheese (again, only using about half). Top with a layer of mozzarella. REPEAT.
6. Once assembled, bake on 350 for 30 minutes (or until mozzarella is bubbly!)
7. Let cool 10-15 minutes before serving. Enjoy!
Details
Prep time:
Cook time:
Total time:
Yield: 6
