Zucchini Turkey Lasagna (Low Carb) (Print Version)
# Ingredients:
→ Base Components
01 -
Medium zucchini, 3
02 -
Extra virgin olive oil, 1 tablespoon
03 -
Fresh garlic cloves, minced, 4
04 -
Lean ground turkey (93%), 1 pound
→ Cheese Layer
05 -
Whole milk cottage cheese, 1 1/2 cups
06 -
Grated parmesan cheese, 1/2 cup plus 2 tablespoons, divided
07 -
Large egg, 1
08 -
Shredded mozzarella cheese, 1 3/4 cups
→ Seasonings & Sauce
09 -
Dried parsley, 1 teaspoon
10 -
Fine sea salt, 1 teaspoon, divided
11 -
High-quality marinara sauce (like Rao's), 24-ounce jar
12 -
Fresh basil, chopped, 1/3 cup
13 -
Freshly ground black pepper to taste
# Instructions:
01 -
Preheat oven to 375°F. Drain cottage cheese in a fine mesh sieve. Slice zucchini very thinly (about 1/8 inch) and arrange on a parchment-lined baking sheet. Sprinkle with 1/4 teaspoon salt and bake for 10 minutes, then blot with a towel to remove moisture.
02 -
Sauté garlic in olive oil over medium heat until fragrant. Add turkey and 1/2 teaspoon salt, cooking until no longer pink, about 8 minutes. Drain well, then stir in marinara sauce.
03 -
Combine drained cottage cheese, parmesan (reserving 2 tablespoons), egg, dried parsley, and black pepper in a bowl.
04 -
Start with 1 cup meat sauce in a 9x13 baking dish. Layer half the zucchini, 1 cup meat sauce, half the cottage cheese mixture, 3/4 cup mozzarella, and basil. Repeat layers, finishing with remaining sauce, 1/4 cup mozzarella, and reserved parmesan.
05 -
Bake for 35 minutes. Let stand for 15 minutes before garnishing with fresh basil and serving. Note that some liquid beneath the lasagna is normal due to the zucchini.
# Notes:
01 -
Can be made vegetarian by omitting turkey
02 -
Draining cottage cheese and meat helps reduce excess liquid
03 -
Let rest before slicing to minimize liquid
04 -
Can be made vegan using dairy-free cheese alternatives and vegan ricotta