Zucchini Lasagna

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Thin sliced zucchini takes the place of pasta in this flavorful, layered comfort food dinner.

Don’t get me wrong, I still love all forms of pasta. But this rich, meaty lasagna is delicious without any. Color me impressed!

Zucchini Lasagna

After carefully slicing zucchini on a mandoline, it is layered with a flavorful sauce and dollops of ricotta cheese. Fresh oregano works really well with the ground turkey, and a healthy dose of red pepper flakes gives it a really nice kick.

Zucchini Lasagna

This meal was a big hit at the dinner table! My only note is that the recipe says it serves 8 and I’d say it really only serves 4. It’s being baked in an 8-inch pan, and I don’t know anyone who will be happy with only one square inch of lasagna. Nonsense!

The notes on this recipe say that it freezes well, so next time (and there will be a next time!) I’m going to make a double batch so I can freeze some of it. Delicious!

Zucchini Lasagna

Zucchini Lasagna

Makes 4 servings (original recipe says 8)

Zucchini Lasagna

Thin sliced zucchini takes the place of pasta in this flavorful, layered comfort food dinner.

Ingredients

2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

Instructions

  1. Preheat the oven to 375°F.
  2. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
  3. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
  4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

Notes

Recipe by Casserole Queens Make-a-Meal Cookbook – Crystal Cook and Sandy Pollock (via epicurious)

Freezes well! For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.

http://bigflavorstinykitchen.com/zucchini-lasagna/

 

  • I love this idea!!! Can’t wait to try it.

  • [email protected]

    That is brilliant!!

  • Valerie Hoff

    Great Idea! I love zucchini pasta and rarely eat white carbs. Trying this!

  • Looks delicious…I love this idea! We’ll be trying it as soon as we start getting our summer veggies from our CSA!

  • Yummy love the idea of using zucchini!