In zucchini lasagna, thinly sliced zucchini are used instead of lasagna noodles to make the traditional Italian dish lighter. This meal is filling and healthy because it has tasty turkey, tomato sauce, and cheeses.
Ingredients: 2 large zucchinis, thinly sliced lengthwise. 1 lb ground turkey. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz tomato sauce. 1 can 14.5 oz diced tomatoes, drained. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 2 cups ricotta cheese. 1 egg. 1/4 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese.
Instructions: Warm the oven up to 190C 375F. With the heat on medium, cook the onion, garlic, and ground turkey in a skillet until the onion is soft and the turkey is browned. Get rid of extra fat. Basil, oregano, salt, and pepper should all be added now. Let it cook for 10 minutes. Beat the egg and Parmesan cheese together in a bowl. Put zucchini slices, turkey mixture, ricotta mixture, and mozzarella cheese in a 9x13-inch baking dish that has been greased. Repeat the layers, and then put mozzarella cheese on top to finish. Put foil over it and bake for 45 minutes. After that, take the lid off and bake for 15 more minutes, or until the cheese is bubbly and golden brown. Give it 10 minutes to cool down before you serve it.
Prep Time: 30 minutes
Cook Time: 60 minutes
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