Zucchini Lasagna



I’ve now made this recipe twice and have loved it both times. The first time, I didn’t release any moisture out of the zucchini and my lasagna was a bit watery because of it, so the salting/releasing moisture step is really important!! One of my favorite parts about this dish is that it is even BETTER the next day! It’s really great leftovers and everything seems to “set” a bit more after sitting in the fridge for a bit.

Additionally, I should mention that even my meat-loving-traditional-lasagna-type-of-guy brother loved this lasagna, which is saying something. I think this is a great dish for the family, as long as they are a bit open-minded! My strategy is to insist that they try at least one bite, then they can pass some judgment :).

Serve this with whole-wheat garlic bread, a side of broccoli or a quick salad, and this is a great weekday meal.

Zucchini Lasagna
Adapted from Clean Eating Magazine

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (24-ounce) jar tomato sauce
  • 1 pound ground turkey or bison
  • sea salt
  • pepper
  • 1 egg, beaten
  • 2 cups low-fat ricotta cheese– I really recommend against using fat-free ricotta, because it is tasteless! The low-fat ricotta is a good compromise in my opinion.
  • 1 teaspoon whole wheat flour
  • 1/2 cup grated skim mozzarella cheese
  • 2 medium zucchini

Slice zucchini into 1/4” thick slices–make sure not to do too thin! Then lightly salt the zucchini and lay on a few paper towels to release some of the moisture out of the zucchini.

Preheat oven to 350. Saute garlic and onion in a medium saute pan over mediumheat. After a few minutes and the onion is browned, add the tomato sauce and ground turkey. Continue to saute until the turkey is fully cooked and browned. Season with salt and pepper. Meanwhile, mix the beaten egg, cottage cheese, flour, and 1/4 cup of the mozzarella cheese in a small bowl.

Get out a 1 1/2 quart roasting pan. Make three layers of the meat-tomato mixture, zucchini, and ricotta. Start with the meat-tomato mixture (in the bottom of the pan that is well-sprayed with oil). Then add zucchini slices, and lastly ricotta. Repeat two more times, but end with zucchini slices on top. BAke for 30 minutes. Take out of the oven and sprinkle the remaining 1/4 cup mozzarella cheese on top. Bake for another 10 minutes, or until the mozzarella cheese has melted and you are salivating when looking at it :). Let the lasagna rest for about 10 minutes before serving.


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