Description
This one-pan zucchini lasagna offers a quick, high-protein meal perfect for summer. It uses zucchini noodles instead of pasta for a lighter, gluten-free option.
Ingredients
Scale
- 2 large zucchini, thinly sliced lengthwise
- 1 lb lean ground turkey or beef
- 1 (24 oz) jar marinara sauce
- 15 oz part-skim ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brown ground turkey or beef in a large oven-safe skillet over medium-high heat. Drain excess fat.
- Stir in marinara sauce. Bring to a simmer.
- In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and pepper.
- Arrange a single layer of zucchini slices over the meat sauce in the skillet.
- Spread half of the ricotta mixture over the zucchini.
- Sprinkle with 1 cup mozzarella cheese.
- Repeat layers: zucchini, remaining ricotta, and remaining mozzarella.
- Bake for 25-30 minutes, or until cheese is bubbly and golden.
- Sprinkle with fresh basil and additional Parmesan cheese before serving.
Notes
- Ensure zucchini slices are thin for even cooking.
- Pat zucchini dry with paper towels to remove excess moisture and prevent a watery lasagna.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg