Description
A lighter take on classic lasagna using tender zucchini layers instead of pasta noodles.
Ingredients
- Olive oil cooking spray
- 5 medium zucchini, sliced lengthwise into thin strips
- Salt and freshly cracked black pepper
- 1¼ lbs ground turkey or lean ground beef
- 1 (24 oz) jar marinara sauce
- 4 garlic cloves, minced
- 2½ teaspoons Italian herb blend
- 1 teaspoon red pepper flakes
- 1¼ cups whole milk ricotta cheese
- 1¼ cups shredded mozzarella cheese
- 2 large eggs
- ½ cup fresh basil leaves, chopped
Instructions
- Heat oven to 380°F. Coat a 9×13-inch baking dish with cooking spray and line two baking sheets with parchment.
- Arrange zucchini slices on baking sheets in single layer. Season with salt and pepper, then let sit 10 minutes.
- Bake zucchini 12-15 minutes until lightly golden. Pat completely dry with paper towels.
- Cook ground meat in large skillet over medium heat 8-10 minutes, breaking up with wooden spoon.
- Add marinara, garlic, Italian herbs, and red pepper flakes. Simmer 18-20 minutes until thickened.
- Mix ricotta, ¾ cup mozzarella, eggs, and basil in bowl. Season with salt and pepper.
- Layer in baking dish: thin layer of meat sauce, half the zucchini, half the cheese mixture. Repeat layers, then top with remaining mozzarella.
- Cover with foil and bake 25 minutes. Remove foil and bake 10-12 minutes more until golden and bubbling.
- Let rest 10 minutes before slicing.
Notes
For best results, remove as much moisture as possible from the zucchini by salting, draining, and patting dry. Make the meat sauce slightly thicker than usual to account for liquid released during baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes