Lean ground turkey makes this a low-fat, high-protein dish. I used light ricotta cheese; low-fat cottage cheese could be used.
The “noodles” are made of zucchini, instead of traditional lasagna noodles. The zucchini holds up well during baking. And, it adds another vegetable to your daily quota.
This is an adapted recipe from Guideposts. It’s a simple recipe that’s just as good as the traditional dish, but much better ~ healthier ~ for us!
Turkey & Zucchini Lasagna
Olive oil cooking spray
1 small onion, chopped
½ teaspoon red pepper flakes
1 pound ground turkey breast
1 (28-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon seasoned pepper
2 medium zucchini
1 cup light ricotta cheese
½ cup Parmesan, freshly grated
Preheat oven to 375 degrees.
Spray non-stick skillet with cooking spray.
Place over medium heat and add onion and
red pepper flakes, cook until onion is tender.
Add turkey, breaking up large pieces, cook
Add tomatoes and bring to a boil, reduce
heat, simmer until thickened.
Stir in oregano and pepper.
Slice zucchini lengthwise into 1/8-inch-thick strips.
Put 5 or 6 strips, overlapping slightly, in bottom of 8x8-inch baking dish.
Top with 1 cup of sauce.
Dot with ¼ cup of ricotta.
Repeat layers twice, alternating direction of zucchini.
Top with remaining zucchini and spray with cooking spray.
Sprinkle Parmesan over top.
Bake 50 to 60 minutes, until lasagna is bubbling and top is brown
Let stand 10 minutes before serving.