Zucchini Lasagna

Hey everyone! Today is a cooking kind of day. And by cooking, I mean using up as many of the veggies my dad pawned off on me over the weekend.

When I was younger, we would go over to my god-parents house and my Aunt (god-mommy) would make the best lasagna ever! She would add mushrooms (yuck!) and peppers (yum!) to give it a little character. When I found this recipe, I figured I would give it a shot to see if I could make as good a dish as her.

This dish was absolutely amazing with a glass of Moscato wine. To end the night, we had some Almond Joy Macaroons for dessert. Yum!

Zucchini Lasagna
Adapted from Skinny Taste


1 lb Extra Lean Ground Turkey
3 cloves garlic (chopped)
1/2 onion (chopped)
1 banana pepper (finely chopped and seeded)
1 tsp olive oil
3 1/2 cups fresh tomatoes (peeled and crushed)
2 tbsp chopped basil
3 medium zucchini, sliced 1/8″ thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded
1/4 cup Parmesan cheese
1 large egg


  1. In a medium sauce pan or pot (I used a pot), brown the turkey (you can add salt and pepper here for season – I did not). If you replaced ground turkey with ground beef, drain any extra fat from the pan/pot.
  2. Add olive oil to the pan and saute garlic, onion and pepper until the onions are a nice golden brown. Add turkey back to the pan, then add crushed tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. The sauce should be nice and thick.
  3. While you’ve got so much extra time, you can start getting the zucchini ready. I bought a mandoline (Meijer for $9.99) to help me get a nice even slice.
  4. Preheat oven to 375°.
  5. In a medium bowl, mix the ricotta cheese, Parmesan cheese and egg. Stir well.
  6. In a 9×12 casserole dish, spread some sauce on the bottom and layer the zucchini on top. Place some of the ricotta cheese mixture on top of the zucchini pasta, then top with the mozzarella cheese. Repeat this process until all your ingredients are used up (or you run out of room). To finish it off, top with sauce and a bunch of mozzarella cheese.
  7. Bake this lovely dish for 45 minutes covered with foil, then uncovered for 15 minutes.
  8. Enjoy!

Points +: 7 pts per serving, 9 servings total.



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