Turkey Zucchini Lasagna (Print Version)
# Ingredients:
→ Main Components
01 -
3 medium zucchini
02 -
1 tablespoon olive oil, extra virgin
03 -
4 cloves garlic, minced
04 -
1 pound ground turkey (93% lean)
→ Cheese Filling
05 -
1 and 1/2 cups cottage cheese, whole milk
06 -
1/2 cup plus 2 tablespoons grated parmesan, divided
07 -
1 large egg
08 -
1 and 3/4 cups shredded mozzarella
→ Herbs & Sauce
09 -
1 teaspoon dried parsley
10 -
1 teaspoon fine salt, separated
11 -
24-ounce jar marinara (high quality, like Rao's)
12 -
1/3 cup chopped fresh basil
13 -
Ground black pepper, to taste
# Instructions:
01 -
Turn the oven to 375°F. Use a fine strainer to drain the cottage cheese. Cut zucchini into very thin slices (around 1/8 inch), place on a baking sheet with parchment paper, sprinkle lightly with 1/4 teaspoon salt, and bake it for 10 minutes. After baking, pat off any extra moisture with a towel.
02 -
Cook garlic in olive oil on medium heat until the smell is strong. Toss in turkey with 1/2 teaspoon salt and cook until it's not pink—about 8 minutes. Remove any liquid, then mix in marinara sauce.
03 -
In a bowl, combine cottage cheese (drained), parmesan (save 2 tablespoons for later), egg, parsley, and black pepper.
04 -
Put 1 cup of meat sauce at the bottom of a 9x13 baking dish. Layer half the zucchini slices, 1 cup meat sauce, half the cheese mixture, 3/4 cup mozzarella, and some basil. Repeat the layers, finishing it off with the last of the meat sauce, 1/4 cup mozzarella, and the parmesan you saved.
05 -
Bake for 35 minutes. Let it cool for about 15 minutes before topping with fresh basil and serving. Expect some liquid underneath the lasagna because of the zucchini.
# Notes:
01 -
Option to skip turkey for a vegetarian version
02 -
Draining meat and cheese will keep things from getting watery
03 -
Let it rest before cutting so it won't be too juicy
04 -
Can be vegan with plant-based cheese and ricotta