Cheesey, full of meat and sauce, this lasagna has all the flavor of traditional lasagna. But, thanks to a few healthy swaps, this traditionally heavy dish gets a fresh, lightened up twist. To top it all off, this lasagna is super simple and easy to make!
Thankfully, I’m not sick of it yet.
Last night, I decided to use a giant zuchinni up and decided to make a lasagna dish.
Landon loves lasagna and he haves this recipe two thumbs up. (Ladies, it is man approved!)
I used turkey meat for this recipe, but you could easily use any meat you prefer. Or, add extra veggies and go meatless! Now that I’m thinking about it, quinoa or lentils would be a great vegetarian addition!
I also used mozerella cheese as the only cheese, but another great addition would be cottage cheese (extra protein and flavor!)
All that to say, this recipe is super versatile.
Get creative and enjoy!
- 1 large zuchinni (sliced into noodle shapes, chopped, however you wish…)
- 1/2 lb. ground turkey
- 1 large onion
- 2 tbsp. Olive oil
- 1 tsp. Salt
- 1 tsp. Garlic powder
- 1 tsp. Oregano
- 1 tsp. Basil
- 1/2 tsp. Pepper
- 16 oz. Sauce (I used traditional marinara)
- 8 oz. mozerella cheese (freshly grated is the best!)
Sauté onion until translucent, add meat and spices and brown. Once meat is mostly browned, add zuchinni.
Once zuchinni is tender (not too soggy) pour a light layer of sauce into a 9 x 13 pan.
Add zuchinni/meat mixture and top with a light layer of cheese. Top with another layer of sauce, add zuchinni/meat mixture and another layer of cheese.
Repeat layers until everything is used.
Top last layer with cheese and bake 20 minutes at 350 covered.
After 20 minutes, uncover and bake another 10-15 minutes.
Let sit for 5-10 minutes before serving.
- Do you like lasagna?
- What is your favorite easy meal to make mid-week?
- What’s for dinner at your place?!