Zucchini Lasagna (No Noodles & Excessive Protein)

As quickly as zucchini season rolls round, I discover myself searching for each excuse to include this versatile veggie into our meals—as a result of truthfully, I can solely make so many loaves of zucchini bread. From soup to fritters, it finds its manner into nearly all the pieces, however this Zucchini Lasagna is one among my absolute favourite methods to make use of it.

It’s all the pieces you like about traditional lasagna, a number of layers of hearty sauce and melty cheese, however with out the pasta. As an alternative, thinly sliced zucchini steps in because the “noodle,” retaining issues gentle and recent.

This recipe can be protein-packed, because of a hearty floor turkey marinara (you possibly can simply swap in floor beef), and a beneficiant layer of ricotta cheese, mozzarella, and parmesan. The result’s a comforting, satisfying dish that tastes indulgent however is full of protein and veggies.

One of many secrets and techniques to good zucchini lasagna is roasting the zucchini slices first. This removes extra moisture and prevents the dreaded watery lasagna scenario. It’s a small additional step that makes a giant distinction.

I like serving this dish with an simple inexperienced salad and a few crusty garlic bread. It’s an excellent recipe for meal prep, household dinners, or once you’re simply attempting to take advantage of that overflowing backyard zucchini.

Components (with Useful Notes)

• Zucchini: Use medium zucchini. Massive or overgrown zucchini have a tendency to carry much more water, which might result in a soggy lasagna—even should you roast the slices first. Additionally they have massive, robust seeds. Save these large zucchinis for baking!
• Onion: Cook dinner the onion in somewhat olive oil. One of the best begin to the sauce!
• Floor turkey: Lean and protein-rich; you possibly can substitute with floor beef.
• Garlic, Italian seasoning, and crushed crimson pepper flakes: To provide the meat sauce additional taste.
• Marinara sauce: Use your favourite jarred or home made sauce.
• Ricotta cheese: Entire milk ricotta provides the creamiest texture. Cottage cheese will even work.
• Egg: Helps bind the ricotta combination and offers it an additional wealthy taste.
• Mozzarella cheese: I like to recommend shopping for a block of mozzarella cheese and shredding it. Pre-shredded cheese is commonly coated with anti-caking brokers, and it doesn’t soften as nicely.
• Parmesan cheese: Salty, nutty, and so good!
• Basil: Recent basil provides nice taste to the cheese combination. I additionally wish to high the lasagna with basil leaves when it comes out of the oven. The proper of entirety!

Principal Dishes

Zucchini Lasagna

A low-carb, high-protein zucchini lasagna made with roasted zucchini slices, floor turkey marinara, ricotta, mozzarella, and parmesan. A scrumptious, veggie-packed twist on the traditional!

• 4 medium zucchini, sliced about ¼ inch thick
• Kosher salt, for sprinkling on zucchini
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 pound floor turkey, or floor beef
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed crimson pepper flakes
• 1/2 teaspoon kosher salt
• 25 ounces marinara sauce, can use jarred sauce
• 15 ounces ricotta cheese
• 1/2 cup Parmesan cheese, divided
• 1 massive egg
• 1 tablespoon chopped basil
• Freshly floor black pepper, to style
• 1 1/2 cups shredded mozzarella cheese, divided
• Garnish: Recent basil

• Preheat the oven to 400°F. Grease a 9×13-inch baking dish and put aside.

• Place the zucchini slices on a parchment-lined baking sheet. Frivolously salt and let sit for five to 10 minutes to permit extra moisture to launch. Pat the zucchini dry with paper towels.

• Place the pan within the oven and bake for 10 minutes. Take away from the oven and blot the zucchini once more to soak up further moisture. Scale back the oven temperature to 375°F.

• Whereas the zucchini is baking, make the sauce. In a big skillet, warmth the olive oil over medium excessive warmth. Add the onion and sauté till tender, about 5 minutes. Add the bottom turkey and prepare dinner, stirring and breaking up the turkey with a picket spoon, till browned, about 5 minutes. Stir within the garlic and prepare dinner for 1 minute. Add the Italian seasoning, salt, and crushed pepper flakes.

• Pour within the sauce and stir to mix.

• In a medium bowl, mix the ricotta cheese, ¼ cup Parmesan cheese, egg, basil, and pepper.

• Unfold ½ cup of the sauce on the underside of the greased baking dish. High with a layer of zucchini slices. It’s okay in the event that they overlap somewhat bit.

• Layer half of the sauce over the zucchini.

• Unfold half of the ricotta combination evenly on high. Sprinkle with ½ cup of mozzarella cheese.

• Repeat layers once more: zucchini, sauce, ricotta combination, and end with the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese.

• Cowl pan with foil and bake for 35 minutes. Take away foil and bake for an extra 10 to fifteen minutes, or till cheese is melted and zucchini is tender. Let the lasagna cool for 10 to fifteen minutes to arrange. Garnish with recent basil. Serve.

Learn how to Retailer:

• Refrigerate: Let cool fully. Cowl tightly and maintain within the fridge for 3 to 4 days. Reheat within the oven or microwave till warmed by.
• Freeze: Lasagna might be frozen baked or unbaked. Ensure zucchini is nicely roasted to scale back moisture. Freeze in a freezer container for as much as 3 months. Thaw in a single day within the fridge earlier than baking or reheating.

Energy: 267kcal, Carbohydrates: 10g, Protein: 26g, Fats: 14g, Saturated Fats: 7g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Ldl cholesterol: 86mg, Sodium: 788mg, Potassium: 705mg, Fiber: 2g, Sugar: 6g, Vitamin A: 930IU, Vitamin C: 22mg, Calcium: 346mg, Iron: 2mg

Key phrases cheese, lasagna, zucchini

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