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Lasagna is a beloved Italian classic, known for its rich layers of pasta, cheese, and savory meat sauce. Traditionally, it features ingredients such as lasagna noodles, ground beef, ricotta, mozzarella, and marinara sauce, all baked together to create a comforting dish that many crave. However, as health consciousness grows and dietary preferences evolve, alternatives to this hearty dish have emerged, one of which is the innovative zucchini lasagna.

Zucchini Lasagna with Ground Turkey

Discover the perfect blend of flavor and nutrition with this deliciously healthy zucchini lasagna featuring ground turkey! Swap traditional pasta for thinly sliced zucchini for a gluten-free and low-carb alternative. Packed with protein and essential nutrients, this recipe is perfect for anyone looking to indulge without feeling guilty. Enjoy a comforting meal that aligns with modern dietary trends while impressing your family and friends! #ZucchiniLasagna #HealthyRecipes #CleanEating #LowCarb #GlutenFree #TurkeyLasagna
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Ingredients
  

3 medium zucchinis, sliced thinly

1 lb ground turkey

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg

2 cups marinara sauce (preferably homemade or low-sugar)

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil for cooking

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips. Lay the slices on a paper towel, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture. Afterward, pat them dry with another paper towel.

    Cook the Turkey: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes). Add the ground turkey, breaking it apart with a spatula, and cook until browned and cooked through (about 6-8 minutes). Season with dried oregano, basil, salt, and pepper. Drain any excess fat if necessary.

      Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese, a pinch of salt, and black pepper. Mix until well combined.

        Assemble the Lasagna: In a 9x13 inch baking dish, spread a thin layer of marinara sauce at the bottom. Layer 1/3 of the zucchini slices over the sauce, followed by half of the turkey mixture and half of the ricotta mixture. Add another layer of marinara sauce, then repeat the layers: zucchini slices, remaining turkey, remaining ricotta, and again a layer of marinara. Top with the final layer of zucchini slices, remaining marinara, and sprinkle with shredded mozzarella and the remaining Parmesan cheese.

          Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

            Cool and Serve: Once baked, let the lasagna cool for about 10 minutes. Garnish with fresh basil leaves, slice, and serve warm.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6-8