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Healthy Low-Carb Zucchini Lasagna with Ground Turkey

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A comforting and healthy low-carb lasagna made with zucchini slices instead of noodles, layered with seasoned ground turkey and a blend of cheeses for a satisfying dinner.

Ingredients

Scale
  • 1 lb (450 g) ground turkey
  • 3 medium zucchinis, sliced lengthwise into ⅛ inch (3 mm) thick strips
  • 2 cups (200 g) part-skim mozzarella cheese, shredded
  • 1 cup (240 ml) ricotta cheese
  • ½ cup (50 g) Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 cups (480 ml) tomato sauce (marinara or homemade, no added sugar)
  • 2 teaspoons Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh basil (optional, for garnish)

Instructions

  1. Wash and dry zucchinis. Using a mandoline or sharp knife, slice each zucchini lengthwise into thin strips roughly ⅛ inch (3 mm) thick. Lay slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with more paper towels to avoid soggy layers.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté until fragrant and translucent, about 3-4 minutes.
  3. Add ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
  4. Stir in tomato sauce and Italian seasoning. Season with salt and pepper to taste. Reduce heat and simmer for 5 minutes to meld flavors.
  5. In a bowl, combine ricotta cheese with 1 cup (100 g) shredded mozzarella and half of the grated Parmesan (about ¼ cup / 25 g).
  6. Preheat oven to 375°F (190°C). Spread a thin layer of turkey sauce on the bottom of the baking dish.
  7. Layer zucchini slices to cover the base (about a third of the zucchini). Spoon half the ricotta-cheese mixture over the zucchini, spreading evenly.
  8. Add another layer of turkey sauce, then repeat zucchini, cheese, and sauce layers.
  9. Finish with a final zucchini layer, topped with remaining mozzarella and Parmesan for a golden crust.
  10. Cover the dish with foil and bake for 30 minutes.
  11. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and lightly browned.
  12. Let lasagna rest for 10 minutes before slicing to help it set.

Notes

Salting and draining zucchini slices is essential to reduce moisture and prevent sogginess. Let the lasagna rest for 10 minutes after baking to help it set and avoid falling apart. Avoid overlapping zucchini slices too much for better texture. For dairy-free versions, substitute cheeses with plant-based alternatives. Ground turkey can be swapped with ground chicken or beef.

Nutrition

Keywords: low-carb, zucchini lasagna, ground turkey, healthy dinner, gluten-free, easy recipe, weeknight meal

Find it online: https://lucydishes.com/healthy-low-carb-zucchini-lasagna-with-ground-turkey-easy-recipe-for-perfect-dinner/