Heart-Healthy Zucchini Lasagna
Indulge guilt-free with this Heart-Healthy Zucchini Lasagna, a flavorful twist on the classic dish that’s perfect for clean eating! This low-carb lasagna swaps traditional pasta for tender zucchini slices, locking in nutrients while keeping it light. Layers of creamy low-fat ricotta, part-skim mozzarella, and lean ground turkey simmered in a fragrant blend of garlic, onion, and herbs create a meal that’s as wholesome as it is delicious. Perfectly seasoned with basil, oregano, and a touch of red pepper flakes, this dish embodies comfort without compromise. Easy to make and loaded with fresh flavor, it's an ideal option for weeknight dinners or meal prep. Plus, with just 25 minutes of prep time and six hearty servings, this recipe is a crowd-pleaser that doesn’t sacrifice taste or health.
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 cup Low-fat ricotta cheese
- 1.5 cups Shredded part-skim mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 1 tablespoon Olive oil
- 1 pound Lean ground turkey
- 2 cloves Garlic
- 1 medium Yellow onion
- 28 ounces Crushed tomatoes (low-sodium)
- 2 tablespoons Tomato paste (no salt added)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into 1/8-inch-thick strips using a mandoline or sharp knife. Sprinkle a small amount of salt on the slices to draw out moisture, and place them on paper towels to drain for about 15 minutes. Pat them dry to prevent a watery lasagna.
In a medium bowl, combine the low-fat ricotta, 1/4 cup of the shredded mozzarella, the grated Parmesan, the egg, and the parsley. Mix well and set aside.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Add the lean ground turkey to the skillet, breaking it up with a wooden spoon, and cook until no longer pink, about 5-6 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, and black pepper. Simmer the sauce over low heat for about 10 minutes until slightly thickened.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the tomato sauce on the bottom of the dish. Layer zucchini slices on top to cover the sauce.
Spread 1/3 of the ricotta mixture over the zucchini layer. Add another thin layer of the tomato sauce on top of the ricotta. Repeat the layering process (zucchini, ricotta, sauce) until all ingredients are used, finishing with a layer of sauce.
Sprinkle the remaining 1 1/4 cups of shredded mozzarella cheese evenly over the top.
Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Let the lasagna sit for 10-15 minutes before slicing and serving to allow it to set properly.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 9244 mg | 402% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 91.3 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2505 mg | 193% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5182 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
