Low Fat Zucchini Lasagna

Indulge guilt-free with this flavorful Low Fat Zucchini Lasagna, a lighter twist on the classic comfort food. Packed with fresh zucchini slices in place of traditional pasta, this hearty dish layers lean ground turkey, a rich tomato sauce spiced with Italian seasoning, and a creamy blend of low-fat ricotta, mozzarella, and Parmesan cheeses. With just the right balance of savory and cheesy goodness, it’s the perfect low-carb and low-fat dinner option that doesn’t skimp on taste. This healthy zucchini lasagna is easy to prep, making it an ideal recipe for busy weeknights or meal prep. Garnished with fresh basil for a burst of freshness, it’s a satisfying dish the whole family will love. Try this delicious, gluten-free makeover of lasagna today! Perfect keywords like "low fat lasagna," "healthy zucchini lasagna," and "low-carb dinner ideas" for a healthier meal choice.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 large (sliced lengthwise into thin strips) Zucchini
• 1 cup Low-fat ricotta cheese
• 1 cup (shredded) Low-fat mozzarella cheese
• 0.25 cup (grated) Parmesan cheese
• 1 lb Lean ground turkey
• 1 tbsp Olive oil
• 2 cloves (minced) Garlic
• 1 small (diced) Onion
• 28 oz (canned) Crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Italian seasoning
• 1 tsp (divided) Salt
• 0.5 tsp Black pepper
• 2 tbsp (chopped, optional for garnish) Fresh basil
• 0 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.

Step 2

Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Lay the strips on a paper towel, sprinkle with 1/2 tsp of salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with additional paper towels.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.

Step 4

Add the ground turkey to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7-8 minutes.

Step 5

Stir in the crushed tomatoes, tomato paste, Italian seasoning, 1/2 tsp of salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes. Remove from heat.

Step 6

In a small bowl, mix the low-fat ricotta cheese and 1/8 cup of the grated Parmesan cheese. Set aside.

Step 7

To assemble the lasagna, spread a thin layer of the turkey tomato sauce on the bottom of the prepared baking dish. Layer zucchini slices to completely cover the sauce.

Step 8

Add 1/3 of the ricotta mixture, spreading it over the zucchini. Sprinkle 1/4 cup of shredded mozzarella cheese on top, then add another layer of the turkey tomato sauce.

Step 9

Repeat these layers (zucchini, ricotta mixture, mozzarella, and sauce) two more times, ending with a layer of sauce on top.

Step 10

Sprinkle the remaining 1/4 cup of shredded mozzarella and the remaining Parmesan cheese over the top of the lasagna.

Step 11

Cover the baking dish with foil (avoid letting the foil touch the cheese) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.

Step 12

Let the lasagna cool for 5 minutes before slicing. Garnish with chopped fresh basil, if desired, and serve warm.

Nutrition Facts

Serving size	(2579.3g)

Amount per serving	% Daily Value*
Calories	2002.9

Total Fat 95.2g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 506.5mg	0%
Sodium 11071.9mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 19.8g	0%
Total Sugars 85.2g
Protein 178.5g	0%

Vitamin D 0IU	0%
Calcium 1960.7mg	0%
Iron 17.1mg	0%
Potassium 5132.4mg	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: 41.7%

Protein: 34.7%

Carbs: 23.6%