Lasagna is one of those comfort foods that reminds me of home. And while it may taste delicious and make me feel all warm and fuzzy inside, it's also a very heavy dish and makes me want to just take a nap! This isn't always a problem, but sometimes I'd like something a little lighter and healthier. That's precisely how I came up with this recipe!
Zucchini Noodle Lasagna
Whether you're looking to cut carbs, increase your veggie intake, or just looking for a healthier alternative to your favorite comfort food, this lasagna will do the trick!
- 1 lb extra lean ground turkey
- 1-2 small zucchini (about 300 grams), thinly sliced lengthwise
- 1 cup (244 grams) canned tomato sauce
- 4 tbs (66 grams) tomato paste
- Seasonings to taste: I reccommend basil, oregano, garlic, onions, and maybe even a little chili flake!
- 1 cup (112 grams) shredded mozzarella cheese
- Preheat oven to 350 F and spray a small (9x9) baking dish with non-stick spray.
- Brown turkey in medium skillet until fully cooked.
- While turkey browns, make sauce by combining tomato sauce and tomato paste in a medium bowl. Season to taste.
- Once turkey is browned, add sauce and let simmer for a few minutes before removing from heat.
- In your prepared pan, layer turkey mixture, zucchini "noodles", and cheese. Repeat until all ingredients are used up. Mine was about 3 layers deep.
- Bake lasagna for about 20-25 minutes, or until zucchini is fully cooked.
This recipe is EXTREMELY versatile! You can easily swap out the sauce for your own homemade sauce or your favorite store bought sauce. You could use 1/2 and 1/2 zucchini noodles to regular pasta noodles if you have a picky eater on your hands. You could use other vegetables! Maybe mushrooms or eggplant? You could also use different proteins. Maybe some leftover chicken you have on hand or some beans if you're vegetarian?
The possibilities are endless so get creative! Healthier recipes for your favorite dishes are easy to make, you just have to switch it up a little ;)