Zucchini Lasagna with Turkey and Pesto
This Zucchini Lasagna with Turkey and Pesto is a lighter, low-carb take on a classic, featuring thinly sliced zucchini in place of traditional noodles, lean turkey for protein, and a rich, homemade pesto for a burst of fresh flavor.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mandoline or sharp knife
- Medium mixing bowl
- Measuring cups and spoons
- Aluminum foil
Ingredients
Zucchini
- 4 medium zucchini sliced lengthwise into thin strips
Turkey Mixture
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 1 cup part-skim ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
Other Ingredients
- 2 cups homemade or store-bought pesto
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
- In a large skillet over medium-high heat, add the olive oil and ground turkey. Season with salt and pepper, and cook until the turkey is browned and crumbled, about 5-7 minutes. Remove from heat and set aside.
- Using a mandoline or a sharp knife, slice the zucchini into 1/8 inch thick strips. Lay the strips out on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with additional paper towels.
- In a medium bowl, mix together the ricotta cheese, egg, and grated Parmesan until well combined.
- Spread a thin layer of pesto on the bottom of the prepared baking dish. Arrange a layer of zucchini strips to cover the pesto.
- Spread half of the ricotta mixture over the zucchini. Then, layer half of the cooked turkey on top of the ricotta.
- Sprinkle 1 cup of mozzarella over the turkey, and then spread another layer of pesto on top.
- Repeat the layers with the remaining zucchini, ricotta mixture, turkey, and mozzarella. Finish with a final layer of pesto on top.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and the top is golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
To ensure your zucchini doesn't make the lasagna watery, it's important to salt and let the zucchini strips sit to draw out moisture before assembling the lasagna.
For a vegetarian version, substitute the ground turkey with a plant-based crumble or additional veggies like mushrooms or bell peppers.
The lasagna can be made ahead and refrigerated overnight before baking, making it perfect for meal prep. If baking from cold, add an extra 10-15 minutes to the cooking time.