I can’t believe it’s already Wednesday! Today I’m sharing this Zucchini and Turkey Lasagna that I actually made a while ago! It is a nice, clean alternative to the typical carb filled lasagna, and I genuinely enjoyed it even without the noodles. You will need a slicer like the one below, and you can pick these up for cheap at Walmart or Target, or have it shipped to you from Amazon quick enough to make this recipe by the end of the week.
Here’s my final conclusion about this meal: This is a hearty meal which is very filling per portion. The prep work didn’t take long, the cooking time isn’t a problem as long as you plan ahead of time, it can be easily frozen and saved for the future, and it tastes great! It is a little sloppy and perhaps a little liquidy for my taste (nothing more quinoa can’t fix), but the pros outweigh the cons.
- 1.5 lbs of ground turkey
- 24-ounce jar of tomato sauce with basil
- 11 ounces of fresh spinach
- 5 zucchini (mine were on the smaller side) cut into thin slices
- 16-ounce jar of low-fat cottage cheese
- Mozzarella cheese, shredded
- About 3 tablespoons of quinoa (depending on preference)
- In a large pan, cook ground turkey until no longer pink, breaking it into small pieces while it cooks. Drain any leftover juices.
- Add the tomato sauce to the pan and simmer with meat for five minutes.
- Put meat sauce into a separate bowl.
- Cook spinach in pan until the leaves are wilted.
- Preheat the oven to 350 degrees. In a 9×13 pan, layer ingredients beginning with a thin layer of meat sauce with 1 tablespoon of quinoa. Then layer as follows: zucchini, half of remaining meat sauce, half of cottage cheese, half of spinach, 1 tablespoon quinoa. Repeat layers, and top with the a final layer of zucchini and the shredded mozzarella.
- Bake covered for 45 minutes, then uncovered for 20, then broil on high for 5 minutes.
- Cut lasagna into 8 slices and serve or store.