Pasta Free Zucchini Lasagna

I’ve made my recipe for zucchini lasagna so many times, I could probably do it in my sleep. It’s a crowd pleaser and tastes just as good the next day as leftovers. Best of all, it’s packed with veggies!

Here are the ingredients you’ll need:

  • 2 medium zucchini sliced thin lengthwise
  • 2 cups of fresh chopped spinach
  • 1 1/2 cups of mushrooms chopped
  • 1 bell pepper chopped
  • 1 1/2 cups of shredded carrots
  • 1 pack of organic ground turkey
  • 8 oz of ricotta cheese
  • 8 oz shredded Italian blend cheese or mozzarella
  • 2 oz tomato paste
  • 1/3 cup of water
  • 3/4 of a red onion chopped
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt
  • Fresh Black Pepper
  • Italian Seasoning

Make it Vegetarian: use one more zucchini and your favorite dairy alternative cheese substitute.

Prep Note: I chopped almost all of the veggies by hand. I used a mandolin for the zucchini to get uniform slices and purchased pre-shredded carrots to save time. Chop your veggies before you start cooking so that you can fly through the cooking processes.

In a large saucepan, heat extra virgin olive oil over medium heat. Once the oil is warm, (it won’t take more than a minute), add the chopped red onion and shredded carrots. Cook covered until carrots are tender and onions are translucent.

Stir in the tomato paste and water. The vegetables in this recipe release a lot of moisture as they bake.

Add ground turkey to the saucepan, then use a wooden spoon to break it up.

Season generously with Italian seasoning and black pepper. Add a dash of salt. Stir. Cover the pan.

Once the ground turkey has had 5 minutes to cook, add the bell pepper and mushrooms to the saucepan. Stir and cover. Allow the veggies to cook for 10 minutes stirring occasionally over medium/low heat.

In a large bowl, combine chopped spinach, ricotta and cheese blend. Mix throughly.

Now it’s time to assemble. Start by spreading the ground turkey and vegetable mixture in the bottom of your baking dish.

Next, add a layer of sliced zucchini.

Spread half of the cheese and spinach mixture on top of the zucchini.

Continue alternating layers. Make sure to end with a zucchini layer on the top.

Sprinkle additional cheese blend on the top.

Cover the pan with foil and bake for 40 minutes.

Remove foil and bake for and additional 20 minutes until the cheese is golden brown and the top layer of zucchini is visibly tender.

Remove baking dish from oven and allow to cool for at least 10-15 minutes before cutting. If you skip this step your layers may fall apart when you try to transfer the sliced lasagna to plates.

Enjoy!!

Give this recipe a try! It’s loaded with delicious veggies, fairly simple to make and your family will love it. Trust me, you won’t miss the pasta at all.

Let me know if you give it a try or if you have any questions in the comments below.

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