Zucchini Turkey Lasagna (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound lean ground turkey (93%)
02 -
3 medium zucchini
03 -
4 fresh garlic cloves, minced
04 -
1 tablespoon extra virgin olive oil
→ Cheese Blend
05 -
1/2 cup grated parmesan cheese, plus 2 extra tablespoons, divided
06 -
1 1/2 cups whole milk cottage cheese
07 -
1 large egg
08 -
1 3/4 cups shredded mozzarella cheese
→ Flavorings & Sauce
09 -
1/3 cup fresh basil, chopped
10 -
1 teaspoon dried parsley
11 -
24-ounce jar of marinara sauce (high-quality, like Rao's)
12 -
1 teaspoon fine sea salt, divided
13 -
Fresh black pepper, to taste
# Instructions:
01 -
Turn your oven to 375°F. Line a sheet with parchment, slice zucchini super thin (around 1/8 inch), and place it on the sheet. Sprinkle 1/4 teaspoon salt on top, bake for 10 minutes, and pat dry with a towel. Meanwhile, strain cottage cheese using a fine sieve.
02 -
Heat up olive oil in a large skillet over medium heat, then toss in garlic and stir till fragrant. Add in turkey and half the salt, cook until browned (about 8 minutes), and drain off any grease. Pour in the marinara and mix well.
03 -
In a mixing bowl, combine the drained cottage cheese, parmesan (but save 2 tablespoons for later), the egg, parsley, and some black pepper.
04 -
Grab a 9x13-inch dish and spread 1 cup of the meat sauce on the bottom. Add half the zucchini, followed by 1 cup sauce, half the cheese mixture, 3/4 cup mozzarella, and basil. Repeat these layers again, finishing with the leftover sauce, the rest of the mozzarella (1/4 cup), and the saved parmesan.
05 -
Bake your lasagna for 35 minutes. When done, let it sit for 15 minutes before adding fresh basil on top. You'll notice some liquid at the bottom—the zucchini tends to do that!
# Notes:
01 -
Skip the turkey for a vegetarian version.
02 -
Draining both meat and cottage cheese cuts extra moisture.
03 -
Waiting before slicing reduces liquid seeping out.
04 -
Swap for vegan cheese and ricotta for a plant-based version.