Zucchini Lasagna

A perfect, gluten-free way to use that extra zucchini.

Posted in , Jul 19, 2013

Zucchini Lasagna


2 ½ Tbsp. extra-virgin olive oil 2 tsp. salt
1 small onion, finely chopped 2 medium zucchini
½ tsp. red pepper flakes 1 c. part-skim ricotta cheese
1 lb. ground turkey ¼ tsp. black pepper, freshly ground
1 28-oz. can diced tomatoes ½ c. (2 oz.) Parmesan cheese, freshly grated
3 Tbsp. fresh oregano, chopped  


1. Preheat oven to 375°F. Heat 2 tablespoons of the oil in a large skillet over medium heat.

2. Add onion and red pepper flakes; cook, stirring occasionally, until onion is tender, about 8 minutes.

3. Add turkey and cook, breaking up large pieces, until brown.

4. Add tomatoes and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes.

5. Stir in oregano and salt. Let cool.

6. Slice zucchini lengthwise into ⅛-inch-thick strips. Put 5 or 6 slices, overlapping slightly, in bottom of an 8x8-inch baking dish. Top with 1 cup of sauce. Dot with ¼ cup of ricotta.

7. Repeat layers twice, alternating direction of zucchini.

8. Top with remaining zucchini and brush with remaining oil. Dot with rest of ricotta and season with pepper. Top with Parmesan.

9. Bake 50 to 60 minutes, until lasagna is bubbling and top is brown. Let stand 10 minutes before serving.

Serves 8.

Nutritional Information:  Calories: 230; Fat: 13g; Cholesterol: 55mg; Sodium: 960mg; Total Carbohydrates: 9g; Dietary Fiber: 2g; Sugars: 4g; Protein: 17g.

Reprinted from The Casserole Queens Make-a-Meal Cookbook by Crystal Cook and Sandy Pollock. Copyright © 2013. Photographs copyright © 2013 by Ben Fink. Published by Clarkson Potter, a division of Random House, Inc.

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