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Zucchini Lasagna

With 2 whopping servings of veggies per plate – you can feel pretty great about chowing down this lasagna without any sacrifice of flavor!


olive oil

1 tsp

extra lean ground turkey

2 lbs

garlic, minced

3 cloves

red onion, chopped small


red pepper, chopped small


spinach, chopped

1 cup

dried parsley

1 tsp

dried basil

1 tsp

dried oregano

1 tsp

sea salt

1/4 tsp

whole tomatoes, with juice

1-14 oz can

tomato paste

1-6 oz can

zucchini, sliced lengthwise, about 1/4 cm thick




ricotta, low fat

15 oz

mozzarella, grated

3/4 cup

Parmesan, freshly grated

1/4 cup

parsley, fresh

garnish with


Prep Time: 20 minutes Cook Time: 60 minutes Yield: 8 servings

Preheat oven to 325 degrees Fahrenheit.

Slice the zucchini’s lengthwise using a mandolin or as thin as you can cut them intact (1/4 cm).

Next, chop the red pepper, onion, spinach, and garlic. Set aside.

Grate mozzarella and parmesan separately and set aside as well.

Now, add olive oil, onion, garlic, and ground turkey to a pan and cook until the turkey is half done (half pink). Add chopped pepper and spinach and cook until turkey is fully cooked (no longer pink). Drain excess liquid.

In a separate bowl, mix canned tomatoes, tomato paste, basil, parsley, oregano, and sea salt – reserve 2 tbsp and set aside. Add the remaining amount to the ground turkey and mix thoroughly. Remove turkey mixture from heat.

In a separate bowl, mix ricotta with the eggs. Set aside.


Spread the 2 tbsp of reserved tomato mixture on the bottom of your pan (approx. 12″ x 8″ in size or 2 smaller pans) and then add the first layer of zucchini noodles (1/3 of the amount you chopped) either lengthwise or widthwise.

Add ½ of the meat mixture and then add another layer of the zucchini noodles (another 1/3 of the amount you cut).

Add the ricotta/egg mixture and lightly sprinkle ¼ cup of grated mozzarella.

Add the last layer of zucchini (last 1/3).

Add the rest of the meat sauce (if you feel like there is too much, save a little for lunch another day).

Sprinkle the remaining ½ cup of grated mozzarella, ¼ cup grated parmesan, and either ½ tsp dried parsley or 1 tbsp fresh parsley for garnish.

Bake 50-60 minutes until bubbling throughout and cheese is lightly browned on top.

C/O Precision Nutrition Encyclopedia of Food

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