I can eat lasagna anytime of the day; it's just one of those meals most people love. I mean, it's tomato sauce, cheese, meat and pasta! What's not to love? Below you'll find a super tasty and filling lasagna made with zucchini instead of pasta. It's got everything you love about the oven-baked classic without all the extra carbs.
We start by thinly slicing zucchini using a Japanese mandoline. We got ours from a local Asian restaurant supply store, but any mandoline will work just fine. Always be careful when using a mandoline! You can also place your sliced zucchini on a wire rack and dry it out in the oven before using in the lasagna. This helps reduce the water content, but it isn't necessary.
2 tablespoons olive oil
1 onion, small diced
5 cloves garlic, minced
1 teaspoon dried oregano
2 pounds lean ground turkey
2 tablespoons tomato paste
2¼ cups marinara sauce
3 cups ricotta cheese
Salt and pepper to taste
5 to 7 large zucchini, thinly sliced lengthwise
2 tablespoons roughly chopped fresh basil
¼ cup mozzarella cheese
¼ cup Parmesan cheese
Preheat oven to 400 degrees Fahrenheit.
Heat oil in a large saute pan. Add onion and garlic, and cook until tender. Add oregano and ground turkey, and brown until cooked through. Add tomato paste, and cook for another 3 minutes.
Add 2 cups of marinara, then simmer on low for 10 minutes.
In a separate bowl, blend ricotta, egg, and salt and pepper to taste.
Spread the remaining ¼ cup of marinara on the bottom of a baking dish. Layer zucchini evenly, then spread a layer of the turkey mixture.
Make a layer of the ricotta on top of the turkey mixture, then repeat layers as needed.
Sprinkle basil on top, then evenly sprinkle mozzarella and Parmesan cheeses.
Bake in oven for 30 to 40 minutes, until zucchini is cooked through and the top is bubbly and golden brown.