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This ‘Pasta-less’ Zucchini Lasagna is a healthy alternative to your regular lasagna recipe.
It is packed with flavor – minus the carbs, calories and fat!
This has become a favorite at our house. We love it and don’t miss the pasta when we’re eating it.
The first time I had this dish was at my sister’s house. My mother and I had traveled to my sister’s to stay the night and then was leaving the next morning on a flight together to Florida for my 50th birthday. When we arrived at her house this was in the oven cooking and it smelled wonderful!
This is not exactly my sister’s recipe but the inspiration came from her.
I’ve used ground turkey in this recipe to lighten it up a bit. And I omitted the egg that is normally mixed in with the Ricotta cheese.
- low carb
- low calorie
- low fat
- weight watchers friendly
- no pasta
- packed with vegetables
This recipe is fairly easy to make. The hardest step is slicing the zucchini very thin. I always hand this task off to my husband! 
We use a Mandoline slicer that we’ve had for years and it works great.
(But always be careful if using one – I’ve heard some bad stories of people getting cut.)
I’ve seen recipes that salt the zucchini and let it set or actually bake the zucchini on a baking sheet before layering it in the casserole. I didn’t go to this trouble – I’ve tried baking the zucchini first and I didn’t see much difference in the consistency of the recipe.
SO, why bother?
It will be more ‘saucy’ than your normal lasagna recipe since zucchini contains so much water.
Zucchini Lasagna
Equipment
- Oven/stove
Ingredients
- 2 large zucchini
- 1 lb ground turkey (99% fat free)
- 1 small onion, chopped
- 3 cloves garlic, fresh, chopped
- 6 large button or baby bella mushrooms
- 1 23 oz marinara
- Italian spices, to taste
- salt and pepper, to taste
- 7 oz ricotta cheese, part skim I used about half of a 15 oz container
- 8 oz mozzarella cheese, shredded, part skim
- parsley flakes
Instructions
- Slice the zucchini very thin, preferably with a Mandoline slicer or wide vegetable peeler. Set aside.
- Cook ground turkey in a sautee pan, adding onion, garlic and mushrooms.
- Add marinara and Italian spices (you can use a spice medley or add individual spices such as basil, oregano, rosemary, thyme, bay leaf) to the meat mixture.
- Spray a 13x9 casserole dish with cooking spray and layer meat mixture, ricotta, mozarrella, and sliced zucchini finishing with meat mixture last. Top with more mozarrela and sprinkle with parsley flakes and crushed red pepper if desired.
- Bake at 375 degrees for 45 minutes. Broil for 5 minutes to brown the top!
- Let sit for 15 minutes to cool. It will cut better, without falling apart. This is even better warmed up the next day!
This is even better the next day after it has set. It is much easier to cut and serve.
And it would also freeze well – just freeze before baking. And when cooking from the freezer allow more cooking time since it will be cold.
Dixie
