I’ve been making this lasagna with zucchini instead of noodles for years! I’ve perfected it over the years and it will always be my go to for lasagna. I know it’s a great dish when even my picky boyfriend is obsessed with it to haha.
I love the zucchini noodles so much more than regular noodles not just because they’re healthier but because they just give the whole dish that much more flavour. The zucchini literally soaks up all the spices and marinates in all the juiciness.
What has happened in the past with this dish is it became very watery because not enough water was taken out of the zucchini before layered into the pan. So the step to removing water from the zucchini is VERY important.
It usually needs to sit after being baked to thicken up a bit more as well. It is a bit of work but can also be made in steps so your not spending hours in the kitchen. For example you can prep the meat filling part before hand, another time you can prep the zucchini, or you can cook and assemble all parts then throw it into the fridge or freezer to bake another time.
Usually make this a couple times a year, a great dish to have around the holidays as it’s a healthier meal that’s lower in carbohydrates so you can enjoy your carb loaded dessert a little more!
(Nutritional values may vary based on choice of cheese)
Cals per serving 280
1 package of lean ground turkey
3 cloves of garlic
1 tsp olive oil
28oz can crushed tomatoes (DRAINED very important step)
2 tbsp dried basil or handful of chopped fresh basil
3 medium zucchini
Choice of (15 oz ricotta, 15 oz cottage cheese, or 8 oz goat cheese)
16 oz mozza cheese
¼ cup parmesan cheese
1 large egg
Cut zucchini ends off. Prop zucchini up and slice length wise into thin strips. Place zucchini all out flat side by side on a sheet with a dish towel underneath. Salt zucchini and let sit for 10-20 minutes. Flip and salt the other side and leave for another 10-20 minutes. Pat all zucchini dry on both sides with paper towels.
Brown turkey in pan with olive oil. Salt turkey. Add onion and garlic and cook until onion softened, salt again. Add drained tomatoes and basil. Salt and pepper this time. Simmer on low for 30-40 minutes covered.
Soft cheese layer:
Put your choice of ricotta, cottage cheese, or goat cheese into a bowl. Crack an egg in their with your parm and mix well.
In a flat rectangle baking dish layer some sauce on the bottom. Add layer of zucchini slices. Then soft cheese and egg mixture layer. Then add a layer of shredded mozza cheese. Create one more layer of the same thing.
Bake @375 degrees for 45 minutes covered. Then uncover and bake for another 15 minutes.
Let sit before slicing!