Description
A protein-packed, low-carb lasagna made with layers of tender zucchini, lean ground turkey, and a creamy cheese filling. Perfect for meal prep or family dinners without the pasta.
Ingredients
- 2 lbs zucchini, sliced lengthwise into ¼-inch strips
- 2 lbs ground turkey
- 24 oz marinara sauce (homemade or store-bought)
- 2 cups cottage cheese
- 1 cup grated Parmesan cheese
- 2 cups part-skim mozzarella, shredded
- 1 egg
- ½ tsp black pepper
- ¼ cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, brown the ground turkey over medium heat. Drain any excess fat.
- Mix most of the marinara sauce with the browned turkey to form the meat sauce. Reserve about 1 cup of sauce for later.
- In a bowl, combine cottage cheese, Parmesan, 1 cup of mozzarella, egg, pepper, and chopped basil to make the cheese filling.
- In a greased 9×13-inch baking dish, assemble the lasagna as follows:
- Spread the reserved 1 cup of marinara sauce on the bottom.
- Layer zucchini slices over the sauce.
- Spread half of the meat sauce.
- Spread half of the cheese mixture.
- Repeat with another layer of zucchini, the rest of the meat sauce, and the remaining cheese mixture.
- Top with a final layer of zucchini and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 20 minutes. Then uncover and bake for another 30 minutes.
- Optional: Broil for 2–3 minutes to brown the top.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
You can salt and blot the zucchini slices beforehand to reduce moisture. This lasagna stores well and is perfect for freezing or meal prepping.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Low-Carb Italian-Inspired