A delicious and healthy twist on traditional lasagna by replacing pasta with zucchini.
Turkey and Zucchini Lasagna
A delicious and healthy twist on traditional lasagna by replacing pasta with zucchini.
Ingredients
- 2 large zucchinis
- 1 pound ground turkey
- 1 cup diced onion
- 1 cup diced bell peppers
- 2 cloves garlic minced
- 1 can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips, about ¼ inch thick.
- In a large skillet, cook the ground turkey over medium heat until browned. Add the diced onion, bell peppers, and garlic. Cook for an additional 2-3 minutes until the vegetables are tender.
- Stir in the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Let the sauce simmer for about 10 minutes.
- In a baking dish, spread a thin layer of the turkey sauce. Layer zucchini slices on top, followed by another layer of the sauce. Repeat the layers until all ingredients are used, ending with a layer of sauce on top.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese over the top. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before serving. Garnish with chopped fresh basil.
- Enjoy!
Nutrition
Calories: 350kcalCarbohydrates: 15gProtein: 35gFat: 18gFiber: 4g
