To begin this year with a great recipe, today I share with you this Turkey zucchini lasagna. Super easy to make and delicious.
First, begin to cut lengthwise the zucchini, I used my mandoline. And lay a layer on the bottom of a greased baking dish.
Then add the cooked turkey.
Then add the tofu kale mixture on top and spread it with a spatula.
Repeat until all the ingredients are in the baking dish.
Preheat the oven to 350F. Then add the mozzarella on top. and bake or 45 minutes until it’s bubbling and all cheese is melted and golden brown.
Ingredients
- 4 large zucchinis sliced lengthwise into thin slices
- 2 cups kale cut into small pieces
- 3 cups homemade tomato puree with herbs two cans of diced tomatoes, onion, garlic, parsley, basil
- 1½ cups tofu Crumbled or whipped
- 1 egg
- 1 pound ground turkey
- 2 tablespoons Olive oil
- 1 onion finely sliced
- 2 garlic cloves finely sliced
- ½ cup parsley finely sliced
- 2 cups mozzarella shredded, separated 1½ cups and ½ cup for the topping
- Salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Over medium heat, in a pan heat the olive oil, add the onion and garlic, until transparent, then add the ground turkey, season with salt and pepper and cook until turkey is cooked through.
- Mix in a blender the tomatoes.
- In another pan, cook the onion, garlic and add the mixed tomatoes with the liquid, add the herbs and less cook for 5 minutes.
- In a bowl combine ricotta cheese, egg, kale, mozzarella, season with salt and pepper, and set aside.
- Spray the bottom of a baking dish with cooking spray.
- Begin with a layer of sliced zucchini on bottom of pan, then add a layer of the turkey, then a layer of the ricotta-kale mixture of zucchini and top of the tomatoes puree. Repeat until all ingredient are in the baking dish. Top with the mozzarella.
- Bake for 45 minutes until cheese is melted and lasagna is bubbling. Enjoy!
Nutrition
Calories: 293kcal | Carbohydrates: 16g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 261mg | Potassium: 985mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2920IU | Vitamin C: 50mg | Calcium: 290mg | Iron: 4mg
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4 thoughts on “Turkey zucchini lasagna”
You won’t miss the pasta noodles at all with your lasagna.
Hey Karen! you are totally right there!! thanks for stopping by!
Gaila! This looks incredible. I cannot wait to make it. Seriously, seriously delicious!
Thanks Alma, it really was delicious.