Description
A healthy twist on classic lasagna using zucchini instead of pasta, packed with protein and fiber.
Ingredients
Scale
- 3 large zucchinis, sliced thinly
- 1 pound ground turkey or chicken
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups low-sugar marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Slice three large zucchinis thinly.
- Cook the ground turkey or chicken in a skillet over medium heat until browned. Season with garlic powder, salt, and pepper.
- Combine ricotta cheese, egg, and half of the Parmesan in a bowl until smooth.
- Spread a layer of marinara sauce in a baking dish, then layer with zucchini, ricotta mixture, cooked meat, and mozzarella. Repeat layers finishing with marinara and mozzarella on top.
- Top with remaining Parmesan, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbling and golden brown.
- Let cool for a few minutes and garnish with fresh basil before serving.
Notes
Pat zucchini slices dry with paper towels to prevent excess moisture. Customize cheeses or add vegetables for variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 90mg