Heart-Healthy Zucchini Lasagna

Savor the guilt-free indulgence of Heart-Healthy Zucchini Lasagna, a delectable twist on a classic comfort food that’s perfect for nutritious weeknight dinners. Instead of traditional pasta, thinly sliced zucchini creates light and gluten-free layers, keeping things low-carb and wholesome. Packed with lean ground turkey, a rich homemade tomato sauce spiced with garlic and herbs, and a creamy blend of low-fat ricotta and part-skim mozzarella, this dish satisfies your cravings while supporting heart health. Each bite bursts with flavor, and the melted golden cheese topping makes it irresistibly satisfying. Ready in just over an hour, this easy-to-make lasagna skips the guilt, not the flavor—ideal for anyone seeking a healthier take on Italian cuisine.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 large Zucchini
• 1 cup Low-fat ricotta cheese
• 1.5 cups Shredded part-skim mozzarella cheese
• 0.25 cup Grated Parmesan cheese
• 1 large Egg
• 1 tablespoon Olive oil
• 1 pound Lean ground turkey
• 2 cloves Garlic
• 1 medium Yellow onion
• 28 ounces Crushed tomatoes (low-sodium)
• 2 tablespoons Tomato paste (no salt added)
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.25 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchinis lengthwise into 1/8-inch-thick strips using a mandoline or sharp knife. Sprinkle a small amount of salt on the slices to draw out moisture, and place them on paper towels to drain for about 15 minutes. Pat them dry to prevent a watery lasagna.

Step 3

In a medium bowl, combine the low-fat ricotta, 1/4 cup of the shredded mozzarella, the grated Parmesan, the egg, and the parsley. Mix well and set aside.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.

Step 5

Add the lean ground turkey to the skillet, breaking it up with a wooden spoon, and cook until no longer pink, about 5-6 minutes.

Step 6

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, and black pepper. Simmer the sauce over low heat for about 10 minutes until slightly thickened.

Step 7

Lightly grease a 9x13-inch baking dish. Spread a thin layer of the tomato sauce on the bottom of the dish. Layer zucchini slices on top to cover the sauce.

Step 8

Spread 1/3 of the ricotta mixture over the zucchini layer. Add another thin layer of the tomato sauce on top of the ricotta. Repeat the layering process (zucchini, ricotta, sauce) until all ingredients are used, finishing with a layer of sauce.

Step 9

Sprinkle the remaining 1 1/4 cups of shredded mozzarella cheese evenly over the top.

Step 10

Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.

Step 11

Let the lasagna sit for 10-15 minutes before slicing and serving to allow it to set properly.

Nutrition Facts

Serving size	(2666.9g)

Amount per serving	% Daily Value*
Calories	2254.9

Total Fat 120.1g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 747.8mg	0%
Sodium 9244.1mg	0%
Total Carbohydrate 127.1g	0%
Dietary Fiber 20.6g	0%
Total Sugars 91.3g
Protein 191.8g	0%

Vitamin D 53.8IU	0%
Calcium 2505.2mg	0%
Iron 17.6mg	0%
Potassium 5182.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 32.6%

Carbs: 21.6%