Description
Zucchini slices stand in for noodles in this robust bake, layered with savory turkey, whipped ricotta, and bubbling mozzarella. Fresh basil and Parmesan add bright notes to each cheesy, golden slice.
Ingredients
- 1 pound ground turkey
- 2 medium zucchini
- 1 small onion
- 2 cloves garlic
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into 1/8-inch thick slices.
- Heat olive oil in a skillet over medium heat and sauté chopped onion for 2-3 minutes until translucent, then add minced garlic and cook for 1 minute.
- Add ground turkey, dried oregano, salt, and black pepper, breaking up the meat, and cook until browned.
- Stir in marinara sauce, reduce heat, and simmer for 5 minutes.
- In a bowl, combine ricotta cheese, egg, half of the grated Parmesan, and half of the chopped basil.
- In a baking dish, arrange a single layer of zucchini slices to cover the bottom.
- Spread half of the ricotta mixture over the zucchini layer.
- Spoon half of the turkey mixture over the ricotta layer.
- Sprinkle one-third of the shredded mozzarella and remaining Parmesan over the turkey layer.
- Repeat zucchini, ricotta, turkey, and cheese layers, finishing with a cheese layer on top.
- Cover baking dish with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Remove from oven and let rest for 10 minutes before slicing.
- Garnish with remaining chopped basil before serving.
Notes
- You can use ground chicken or beef instead of turkey
- For extra flavor add red pepper flakes to the turkey mixture
- Make sure zucchini slices are thin to avoid soggy lasagna
- Leftovers can be refrigerated for up to 3 days