Low Fat Zucchini Lasagna
Indulge in a guilt-free comfort food classic with this Low Fat Zucchini Lasagna recipe! Perfect for healthy eating, this dish swaps out traditional pasta for thinly sliced zucchini, creating a low-carb, gluten-free base that's packed with flavor and nutrients. Layers of lean ground turkey, a robust tomato sauce seasoned with garlic and Italian spices, and a creamy blend of low-fat ricotta, mozzarella, and Parmesan cheeses make this lasagna irresistibly delicious while keeping it light. Whether you're looking for a satisfying weeknight dinner or a crowd-pleasing dish for guests, this zucchini lasagna delivers on taste without compromising your health goals. Ready in just over an hour, it's an easy and wholesome recipe you’ll turn to again and again. Don’t forget to garnish with fresh basil for an extra burst of flavor!
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Recipe Information
Ingredients
- 3 large (sliced lengthwise into thin strips) Zucchini
- 1 cup Low-fat ricotta cheese
- 1 cup (shredded) Low-fat mozzarella cheese
- 0.25 cup (grated) Parmesan cheese
- 1 lb Lean ground turkey
- 1 tbsp Olive oil
- 2 cloves (minced) Garlic
- 1 small (diced) Onion
- 28 oz (canned) Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Italian seasoning
- 1 tsp (divided) Salt
- 0.5 tsp Black pepper
- 2 tbsp (chopped, optional for garnish) Fresh basil
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Lay the strips on a paper towel, sprinkle with 1/2 tsp of salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with additional paper towels.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the ground turkey to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7-8 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, 1/2 tsp of salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes. Remove from heat.
In a small bowl, mix the low-fat ricotta cheese and 1/8 cup of the grated Parmesan cheese. Set aside.
To assemble the lasagna, spread a thin layer of the turkey tomato sauce on the bottom of the prepared baking dish. Layer zucchini slices to completely cover the sauce.
Add 1/3 of the ricotta mixture, spreading it over the zucchini. Sprinkle 1/4 cup of shredded mozzarella cheese on top, then add another layer of the turkey tomato sauce.
Repeat these layers (zucchini, ricotta mixture, mozzarella, and sauce) two more times, ending with a layer of sauce on top.
Sprinkle the remaining 1/4 cup of shredded mozzarella and the remaining Parmesan cheese over the top of the lasagna.
Cover the baking dish with foil (avoid letting the foil touch the cheese) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Let the lasagna cool for 5 minutes before slicing. Garnish with chopped fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 11072 mg | 481% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 85.2 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1961 mg | 151% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5132 mg | 109% | |
*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.
