Zucchini Turkey Lasagna (Print Version)
# Ingredients:
→ Base Components
01 -
1 pound lean ground turkey (93% fat)
02 -
3 medium zucchini
03 -
4 fresh minced garlic cloves
04 -
1 tablespoon olive oil (extra virgin)
→ Cheese Layer
05 -
1 large egg
06 -
1 3/4 cups shredded mozzarella
07 -
1 1/2 cups whole milk cottage cheese
08 -
1/2 cup grated parmesan, plus 2 tablespoons for topping
→ Seasonings & Sauce
09 -
1 teaspoon dried parsley
10 -
1 teaspoon sea salt, split into portions
11 -
24-ounce jar marinara (pickup a great brand like Rao's)
12 -
1/3 cup chopped fresh basil
13 -
Ground black pepper to taste
# Instructions:
01 -
Set your oven to 375°F. Place cottage cheese in a fine sieve to get rid of extra liquid. Slice zucchini thinly (around 1/8 inch), set slices on a parchment-lined baking tray, sprinkle with 1/4 teaspoon salt, and bake for 10 minutes. Pat dry with a towel afterward.
02 -
On medium heat, sauté garlic in olive oil until it smells amazing. Toss in ground turkey with 1/2 teaspoon salt and cook about 8 minutes, stirring occasionally, until there's no pink left. Drain the meat and mix in your favorite marinara sauce.
03 -
In a bowl, blend cottage cheese, 2 tablespoons of parmesan (keep them for final topping), egg, parsley, and a bit of black pepper.
04 -
Spread 1 cup of meat sauce on the base of a 9x13 dish. Layer on half the zucchini, another cup of meat sauce, half the cheese blend, 3/4 cup mozzarella, and basil. Do it again. Finish with the rest of the meat sauce, 1/4 cup mozzarella, and a sprinkle of extra parmesan.
05 -
Pop it in the oven for 35 minutes. Pull it out and let it sit for 15 minutes before tossing on fresh basil and digging in. Expect some liquid under the lasagna—it’s the zucchini, totally normal!
# Notes:
01 -
Skip the turkey for a meat-free option
02 -
Draining cottage cheese and turkey cuts down on leftover moisture
03 -
Resting minimizes extra liquid when slicing
04 -
Use vegan ricotta and dairy-free cheeses for a plant-based version