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Zucchini Lasagna


  • Author: Handy Chef
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

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.


Ingredients

Scale

1 egg

4  medium sized zuchinni squash

1 sprig of fresh basil, cut into a chiffonade

1 lb ground turkey

1 28 oz can crushed tomatoes

1/2 cup onion, chopped

2 cups cheddar cheese

1/4 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


Instructions

  1. 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.
  2. Slice all zucchini, fit slices to bottom of baking dish. Add 1/3 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.
  3. 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