Light Zucchini Lasagna with Turkey Bolognese
Nutrition per serving
Ingredients
- 3 large zucchini
- 1 tsp salt, plus more to taste
- 600g lean ground turkey
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp Italian seasoning
- 500ml marinara sauce (no added sugar)
- 400g part-skim ricotta
- 60g parmesan, finely grated
- 1 egg, beaten
- 10 fresh basil leaves, chopped (plus more to serve)
- 120g light mozzarella, shredded
Instructions
Slice the zucchini lengthwise into thin planks, sprinkle with salt and rest 15 minutes, then pat dry with paper towels.
Brown the ground turkey with the onion, garlic and Italian seasoning, breaking it up; stir in the marinara and simmer 10 minutes.
Mix the ricotta, parmesan, egg and chopped basil in a bowl until creamy.
Layer zucchini planks, turkey bolognese and the cheese mixture in a baking dish; repeat the layers.
Top with the mozzarella and bake at 190°C (375°F) for 30 minutes until bubbly and golden.
Rest 10 minutes, then slice and serve with fresh basil leaves.
If lasagna is your comfort food but pasta doesn't fit your plan right now, this light zucchini lasagna with turkey bolognese is about to become your new best friend. Thin planks of salted zucchini stand in for the noodles, layered with a savory lean turkey bolognese, creamy ricotta mixed with parmesan, egg and fresh basil, and finished with a golden blanket of light mozzarella. It bakes up bubbly and rich, and honestly, nobody at my table has ever missed the pasta. Each generous serving delivers 34 grams of protein for only 350 calories, plus it's naturally low-carb and gluten-free. The zucchini salting step is the secret — it keeps the layers firm instead of watery. Let it rest ten minutes before slicing so the layers set, then serve with extra basil and watch it disappear.
