Zucchini Lasagna

Zucchini Lasagna is a delicious low-carb alternative to a classic. Made with fresh zucchini, sliced mushrooms, ground turkey, and three types of cheese, it's a flavor explosion that's sure to become a new favorite!

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 303kcal

Author: Cathy Trochelman

Ingredients

2 medium zucchini
1 pound ground turkey
8 ounces mushrooms roughly chopped
1 small onion diced
1 jar marinara sauce 23.5 ounces
8 ounces shredded mozzarella/provolone mix
6 ounces shredded Parmesan
15 ounces ricotta cheese
2 large eggs
2 Tablespoons Italian seasoning
1 Tablespoon fresh minced basil

Instructions

In a large skillet, heat 1 Tablespoon olive oil. Add ground turkey and diced onion; season with salt and pepper.
Cook until turkey is browned, then add marinara sauce and mushrooms and simmer until mushrooms are tender. Keep warm over low heat.
In a medium mixing bowl, combine ricotta cheese, 2/3 of the Parmesan, 2/3 of the Mozzarella/Provolone mixture, eggs, Italian seasoning, and basil. Set aside.
Peel zucchini and slice it into thin discs.
Place zucchini in a single layer on the bottom of a 9x13 inch pan. Add half of the sauce, then add the cheese filling. Repeat with another layer of zucchini and the rest of the sauce. Top with reserved shredded cheese.
Bake, uncovered, at 350°for 45 minutes.
Remove from oven and garnish with fresh basil as desired.

Nutrition