How to Make Zucchini Lasagna

Is your garden overflowing with fresh zucchini?

Or perhaps you just need to add more vegetables to your diet.

Either way, we have the answer.

Let’s make delicious zucchini lasagna.

Cut the ends off of 2 zucchini, and cut each in half, lengthwise.

Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels.

Dab zucchini strips with a paper towel to absorb the excess moisture.

In a large pot, add 2 tablespoons olive oil, 1/2 chopped white onion, and 2 cloves chopped garlic. Cook until translucent, about 4 to 5 minutes.

Add 1 lb. ground turkey, and cook for another 4 to 5 minutes or until the turkey has browned slightly.

Pour in 28 ounces crushed tomatoes, 2 teaspoons dried basil, 2 teaspoons dried parsley, 2 teaspoons oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon tomato paste, and a bay leaf.

Cover and let simmer for 30 minutes.

Preheat your oven to 375˚F.

In a bowl, combine 16 ounces ricotta cheese, 1 egg, 1 tablespoon fresh minced parsley, 1/4 cup grated parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Mix until well combined.

Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.

Check out the video below for all the tips and details.

Bake for 50 minutes (times and temperatures may vary depending on the oven).

Let rest for at least 20 minutes.

Then serve, eat, and enjoy!