19 March 2015

Zucchini Lasagna

For those questioning, I am a MAJOR pasta fan so by no means does this
mean I have cut carbs out. I'd rather sell my right arm then give up bread.
For real. 

Ok back to the post. This recipe came about from literally having nothing in the house but 
turkey meat, zucchini, and sauce. Truth be told I could live on cheese and bread so I always have various cheeses on hand. I wasn't in the mood for meatloaf, meatballs, or anything of the sort, so I figured why the hell not! Now if you are OCD like me and don't own a mandolin the non-perfect slices of zucchini might drive you mad but I powered thru it! I tried my damnedest to perfect my knife skills and getting my Bobby Flay on. 

I made this last week and I've already made it again this week! It was so yummy and cheesy and definitely going to be in the rotation. 

To make my life easy I always keep a jar or 2 of marinara sauce in the house. If I have the time I love to make it from scratch but lets be honest, I ain't got time for that! I should also note that I'm not super strict with measurements, just the love that goes into it speaking of cheesy, so I tried my best to give exact measurements. 

4 large zucchini, slice 1/4" thick
1 pound lean turkey meat
1 jar of marinara sauce
1 small onion
15 oz. ricotta cheese
1/4 cup parmesan cheese
12 oz. part skim shredded mozzarella cheese
1 egg
Salt and Pepper
Olive Oil

Since zucchini by nature is watery, it is VERY important that you cut your slices and bake them prior to assembling your lasagna.  Place zucchini slices on a greased cookie sheet. Sprinkle with salt and pepper. Bake for 10-15 minutes to help draw out the moisture. 

While the zucchini is baking, take the diced onion and sautee with olive oil in a pan. Once onion is translucent, add turkey meat and stir until cooked thru. Add pinch of salt and pepper. Once turkey meat is cooked, add just enough tomato sauce to coat meat. 

For cheese mixture, in a bowl and mix ricotta, parm, egg, salt and pepper. Mix until everything is combined. 

To assemble the lasagna, spread sauce on the bottom of your baking dish so that it coats the entire bottom. Next add 1/2 of the turkey meat and spread evenly. Now place zucchini slices on top of turkey meat covering the entire length of the pan. Now depending on how cheesy you like you can add 1/4 or 1/2 of the ricotta mixture on top of the zucchini slices. Then spread evenly. Pour sauce on and spread evenly. Sprinkle the mozzarella on top of the ricotta/sauce and then spread remainder of turkey meat on top of that. Repeat with zucchini and ricotta mixture. Add sauce and finish the top with shredded mozzarella. Place in oven and bake for 30-35 minutes at 375 or until lasagna is bubbling. I like to broil the top for about 5 minutes so it gets brown and delicious! 



Unknown said...

This looks so delicious! I am going to try this. :)

Beauty Follower said...

Such a delicious layering :)


Kate said...

This looks so good! I love subbing zucchini for pasta... I got a spiralizer recently and have been making zucchini noodles, sweet potato noodles, etc! So fun!

Alecia Mariana said...

This looks absolutely delicious and perfect for someone like me who is gluten-free!


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