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Lean Zucchini Turkey Lasagna Recipe Easy Low Calorie Dinner Idea

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A low calorie, comforting lasagna that swaps pasta for zucchini and uses lean ground turkey for a healthy, protein-packed meal perfect for weeknight dinners.

Ingredients

Scale
  • 4 medium zucchinis, thinly sliced lengthwise (about 8 cups)
  • Salt, to sweat the zucchini and remove excess water
  • 1 lb (450g) lean ground turkey (93% lean preferred)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz/796 ml) crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • 1 cup (240g) part-skim ricotta cheese
  • ½ cup (120g) low-fat cottage cheese (small-curd recommended)
  • 1 large egg, lightly beaten
  • 1 cup (100g) shredded part-skim mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • Fresh parsley or basil, chopped (optional)
  • Olive oil, for sautéing
  • Non-stick cooking spray or parchment paper for the baking dish

Instructions

  1. Slice the zucchinis lengthwise into thin ribbons, about 1/8 inch (3 mm) thick. Lay them in a single layer on paper towels or a clean kitchen towel and sprinkle lightly with salt. Let them sit for 15-20 minutes to sweat out excess moisture. After sweating, gently pat dry with more towels.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the ground turkey, breaking it up with a spoon, and cook until no longer pink, about 6-8 minutes. Season with salt, pepper, oregano, and basil. Stir in tomato paste and crushed tomatoes. Bring to a simmer, reduce heat, and cook gently for 15 minutes, stirring occasionally.
  4. In a bowl, combine ricotta, cottage cheese, beaten egg, parsley (if using), and half of the mozzarella and Parmesan cheeses. Mix gently until smooth and creamy.
  5. Preheat oven to 375°F (190°C).
  6. Lightly grease your baking dish. Start with a thin layer of turkey sauce at the bottom to prevent sticking.
  7. Layer zucchini slices evenly over the sauce, slightly overlapping.
  8. Spread a third of the cheese mixture over the zucchini.
  9. Add another layer of turkey sauce, then repeat zucchini and cheese layers until ingredients are used up, finishing with a layer of sauce on top.
  10. Sprinkle remaining mozzarella and Parmesan over the top for a golden crust.
  11. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 15 minutes, until cheese is bubbly and lightly browned.
  12. Let the lasagna rest for 10-15 minutes before slicing.

Notes

Salting and sweating the zucchini is essential to prevent a watery lasagna. Brown the turkey in batches to avoid steaming and loss of flavor. Gently fold cottage cheese into ricotta for a creamy texture without glueyness. Let the lasagna rest after baking to set properly. For extra moisture removal, briefly roast zucchini ribbons before layering.

Nutrition

Keywords: zucchini lasagna, lean turkey lasagna, low calorie dinner, healthy lasagna, gluten-free lasagna, easy weeknight dinner, low carb lasagna

Find it online: https://cooltastes.com/lean-zucchini-turkey-lasagna-recipe-easy-low-calorie-dinner-idea/