This Zucchini Lasagna is a less traditional, veggie-friendly take on the original. If you're looking for a completely meatless version this can easily be adding by adding any protein of your choice in place of the ground turkey-just be sure to take a look at the measurements and factor that in. Also, don't skimp on the spices with ground turkey, for best results...season away!
Watch me make Zucchini Lasagna here
Spice it up
As you can see below, there is a multitude of spices required for this dish. The main reason is because of the ground turkey-I find that ground turkey is extremely bland, even with the addition of salt and pepper. Here recently, I've been adding some red pepper flakes to this blend and I am LOVING IT! Anytime I make something that required this meat, I always ramp up the seasoning...do this for an optimal outcome!
For best results- reduce the amount of liquid
I recently learned of an amazing technique that can be used to reduce the amount of liquid that collects in the bottom of the pan--salt the zucchini. I know it sounds odd but here's exactly how to do it: Lay out a layer of paper towels ( or anything clean that collects moisture). On a cutting board, slice the zucchini in preparation for the lasagna. Lay each slice next to each other and sprinkle generously with salt. I know this process may seem like you're adding gobs of sodium to your meal but it's not. The salt will create a chemical reaction and draw out the excess water. Now it won't bring out every drop? No, but it will significantly decrease the amount of water expelled during the baking process.
Holding it all together
After you've cooked the ground turkey with the rest of the ingredients, be sure to let everything cool down. When you're ready to assemble the lasagna, add the egg and stir well-this is what keeps everything together!
Enjoy this Zucchini Lasagna!
MORE RECIPES WITH VEGGIES!!!Print
This Zucchini Lasagna is a less traditional, veggie-friendly take on the original. If you're looking for a completely meatless version this can easily be done by swapping out the ground turkey and adding another protein in its place.
4 medium sized zuchinni squash
1 sprig of fresh basil, cut into a chiffonade
1 lb ground turkey
1 28 oz can crushed tomatoes
½ cup onion, chopped
2 cups cheddar cheese
¼ cup parmesan cheese
1 tsp onion powder
1 tsp granulated garlic
1 tsp chili powder
1 tsp dried parsely
1 tsp smoked paprika
1 tsp dried oregano
olive oil for the pan
salt & pepper to taste
- Grate cheeses if need be, set in the fridge for later. Chop up onions, cook until translucent. Add ground turkey and all spices, brown meat until cooked through. Add tomato sauce and simmer until liquid has reduced. Let cool, add an egg, and stir.
- Slice all zucchini, fit slices to bottom of baking dish. Add ⅓ of turkey mixture on top of slices, spreading evenly. Repeat this two more times until you have three layers in total, you should end with tomato sauce on top. Bake in the oven uncovered at 375 degrees for 25 minutes.
Remove pan from oven and top with cheese. Return pan to oven, baking until cheese is melted and bubbly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes