If you’ve been following me on Instagram, you saw this pretty little lasagna in my story last week. If you’re not following yet–here’s the link 🙂 I asked for your vote, and you responded with a resounding YES to put it up on the blog, so here it is!
Let’s face it, a casserole with layers is impressive and comforting–lasagna being the most iconic. However, some of us (or maybe just me) are continually searching ways to make a healthier version of comfort food. Meet, my favorite zucchini lasagna.
You won’t miss the noodles– I promise. It’s plenty hearty and filled to the brim with flavor. One thing to keep in mind, however, is that it will have more liquid than your average lasagna. No matter how long you bake zucchini, it will inevitably still have liquid. However, I’ve tried a LOT of zucchini lasagna recipes, and this is as close to the consistency of classic lasagna as I’ve found.
Try it and let me know what you think! If you have any tips for getting additional liquid out of the zucchini, I’d LOVE to hear them! Drop me a comment at the bottom of the site or send me a message on Facebook or Instagram.
Ingredients
2 medium zucchini
1 tsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 lb. lean ground turkey
1 8 oz. package mushrooms, chopped (optional)
2 tsp. italian seasoning
1/2 – 1 tsp red pepper flakes
salt & pepper to taste
1 15 oz. container ricotta
1 egg
2 Tbsp. basil pesto (jarred or homemade)
2 Tbsp. italian style shredded cheese
1 24 oz. jar tomato basil pasta sauce
2/3 C. italian style shredded cheese
Directions
Preheat oven to 400 degrees F.
Line two sheet pans with foil and lightly spray with cooking spray.
Slice zucchini very thinly lengthwise. Try to make the slices 1/8 inch think or less.
Arrange zucchini slices on the sheet pans, trying not to overlap the slices too much. (A little overlap is ok, but you don’t want them stacked on top of one another.) Sprinkle salt & pepper over the slices.
Place the sheet pans side by side in the preheated oven and bake for 20 minutes until tender and some liquid has cooked out. Set aside.
While zucchini is baking, bring a large skillet to medium-high heat. Add olive oil and onion and sauté until onion has softened (about 5 minutes). Add the bell peppers, garlic and sauté for an an additional 3 minutes.
Add mushrooms, turkey, italian seasoning, red pepper flakes and salt & pepper to the skillet and break up and brown the turkey.
Drain any grease or liquid remaining.
Mix the the ricotta, egg, basil pesto and italian shredded cheese in a bowl. Set aside for assembly of lasagna.
Spray a 9×13 glass baking dish with cooking spray. Make sure the zucchini, meat & veggies, cheese mixture, sauce and additional cheese are all within reach.
Begin by spreading a small amount of sauce on the bottom of the dish.
Start with a layer of zucchini, being sure to cover the bottom of the dish. Spread half the ricotta mixture over the zucchini. Spoon half the meat mixture over the ricotta, & pour half the sauce evenly over the meat mixture. Repeat the layers once more. Top the second layer with the italian shredded cheese.
Place the lasagna in the 400 degree oven, uncovered. Bake for 30 minutes.
Devour!