Lean Lasagna For The Win

If there’s one thing I could eat every night, it would be Italian. Just thinking about twirling a fork around a bowl of savory pasta pomodoro makes me want to run to the pantry right this second.

I love this lean lasagna recipe from The Blonde Pantry because it tastes like a hearty homecooked comfort meal, but without all the carbs, gluten or guilt. Rather than layering with noodles, this recipe substitutes slices of zucchini, which serve up a healthy dose of fiber, magnesium, folate and potassium. Bellissimo!

Ingredients:
• 1 lb lean ground turkey
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8″ thick
• 15 oz nonfat ricotta
• 16 oz low fat mozzarella cheese, shredded
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Slice the zucchini length wise into 1/8″ slices. Add a touch of salt to remove moisture and grill (on a gas grill or grill pan) 1-2 minutes on both sides before allowing to dry between sheets of paper towels.

In a medium sauce pan, brown the turkey and season with salt and pepper. Once it’s cooked, remove the turkey and set to the side. Add olive oil to the pan and sauté the garlic and onions until they’re nice and golden. Return the turkey to the pan, add tomatoes, basil, salt and pepper. Simmer on low for about 30-40 minutes, covered.

Preheat oven to 350 degrees.

In a medium bowl mix up the nonfat ricotta cheese, parmesan cheese and egg.

Spread some of your turkey and tomato sauce on the bottom of a 9×12 casserole. Add a layer of zucchini to the top like you would with noodles. Next place the cheese mixture and top with mozzarella cheese. Keep layering this way until you’ve run out of ingredients or reached the top. Generously sprinkle the mozzarella over the top.

Cover with foil. Bake for 45 minutes. Uncover and bake for another 15 minutes. Let it cool for about 10 minutes.

Then call me because I’m coming over for dinner!

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Comments 15

  1. Ugh looks amazing! ☺️? I’m defiantly going to make this!! I’m also right there with you….Italian is the bomb! #italian

  2. I absolutely love it when you post recipes! I think I will make this for tonight to eat while watching DWTS! Thanks for the recipe! 🙂

  3. I have been making this for lunch for a few weeks, but I use Eggplant (sliced and grilled or dehydrated in the oven) as the lasagne sheets. I was using the ricotta mixture, but have changed to using Greek Yoghurt as the white sauce with a couple of eggs beaten in. If you don’t like zucchini or eggplant, you can use leeks too!!

  4. That sounds yummy and I will try. I love, love, live the zucchini spaghetti with any kind of sauce. Using zucchine for lasagna too never popped up in my head. But now I will try it. And sure, you are invited ?

  5. Made this dish this past Sunday and OH MY YUMMY-NESS! I had never cooked Zucchinni as a noodle substitute and was absolutely pleased with the result! My 16 month old loved it as well! As did my picky husband. The only thing i might do next time is not put so much sauce on the second tier as the dish became runny when serving. Thanks for that Julianne!

  6. Huge fail for me. The grilled zucchini was half the size of the original slices. The end result was a pan of mush because everything was so runny. I had high hopes.

    1. How did u cook your zucchini? I George formanned mine and turned out great! I also used bison ground meat instead of turkey.

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