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Zucchini Lasagna

zucchini lasagna

I love using our fresh local vegetables and had a lot of zucchinis on hand. My family was hungry for lasagna BUT in the summertime who likes having that heavy stomach that pasta leaves? This recipe by far hits the lasagna craving and leaves you with energy to enjoy all those summer activities!

Zucchini Lasagna
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 5-8 Zucchinis (depending on size)
  • 3lbs of ground turkey
  • 1 large jar of spaghetti sauce (choose your favorite flavor)
  • 1 small container of ricotta cheese
  • 2 eggs
  • 1 bag of mozzarella cheese
  • 2 cups of parmesan cheese
  • Oregano
  • Basil
  • Italian Seasoning
  • Garlic
  • Crushed Red Peppers
  1. Preheat oven to 350degrees
  2. Brown the turkey and drain the grease
  3. Add the jar of spaghetti sauce and simmer
  4. In a medium size bowl mix the tub of ricotta cheese, 2 eggs, 1 cup of the Parmesan cheese, 2-3 handfuls of the mozzarella cheese, and the spices to your liking. (I typically just give a few shakes of each)
  5. Cut zucchini length wise- in thin slices
  6. Place a few spoonfuls of the meat sauce in bottom of 9x13 pan- enough to cover the bottom
  7. Place the zucchini slices over the meat- to cover the meat
  8. Put the ricotta mixture over the zucchini- thinly
  9. Repeat these steps, until you have just meat mixture left on top.
  10. Sprinkle with the rest of the mozzarella and Parmesan
  11. Cover with aluminum foil, and bake at 350 for 45-60minutes
  12. Remove foil and bake for another 10-15minutes


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