What I Made: Zucchini Lasagna

The festival of zucchini continues!  This recipe is a bit of a blend: some tips from online recipes and some tried and true family lasagna recipes.  The final product, however, is definitely a winner, proven to make even zucchini haters change their tune. As always, the full recipe is below.

Start by slicing the zucchini thinly, then salt and let drain in a colander.  The idea here is to draw as much moisture out as possible to keep the lasagna from becoming watery.

Prepare the meat.  I used ground turkey, but ground beef would work great too.


Next add the sauce and any additional seasoning.  I added some basil, but you can get as fancy or keep it as simple as you’d like.


Once the meat is done cooking, start the layering!  First up is half the meat mixture, followed by half of the zucchini slices, slightly overlapping.


Next, spread the yummy ricotta and cottage cheese mixture overtop.


Then, repeat!  Another layer of meat sauce, followed by another layer of lasagna, finally topped with slices mozzarella and shredded cheese (I used store-bought Italian Blend).


Cover with foil and bake at 350 F for 45 minutes, then remove foil and bake uncovered for another 15 minutes.


A practical note: My lasagna was still pretty watery and runny out of the oven, even after salting the zucchini slices.  The slicing and serving became much easier after it set up for the night in the fridge!

Zucchini Lasagna, adapted from AllRecipes

2 eight ball zucchini
1 tablespoon salt
1 pound ground turkey
1 onion, diced
1 cup tomato sauce plus any additional seasonings.
1 cup low-fat ricotta cheese
1 cup low fat cottage cheese
8 ounces sliced mozzarella cheese
8 ounces shredded Italian Blend cheese
1.  Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
2.  Slice zucchini into thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3.  Meanwhile, cook ground turkey in a large skillet over medium high heat for 5 minutes. Add in onion; cook and stir until meat is no longer pink. Stir in tomato sauce and any additional seasonings.  Bring to a boil; reduce heat and simmer sauce until it thickens, about 20 minutes.
4.  Stir ricotta and cottage cheese together in a bowl until well combined.
5.  To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, and all of the ricotta and cottage cheese mixture. Repeat by layering the remaining meat sauce, zucchini slices; top with mozzarella. Spread Italian Blend cheese evenly over the top; cover with foil.
6.  Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake for 15 more minutes, or until the top is golden.

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