Thanks to the many vegetables used in this recipe, this lasagna is packed full of fiber, vitamins and minerals. Using zucchini instead of regular noodles is a great way to lighten up a traditional lasagna meal and add a boost of nutrients.
Layering the ingredients adds so much flavor and complexity.
This recipe comes together so quickly and will be a dish that your whole family falls in love with!
This vegetable lasagna is packed full of fiber, vitamins, and minerals from the great variety of veggies.
- 1 medium zucchini
- 1/4 teaspoon salt
- 1 cup yellow onion chopped
- 1 tablespoon garlic finely chopped
- 1/2 pound ground turkey
- 16 ounces sliced cremini mushrooms
- 1 tablespoon unsalted tomato paste
- 1 28 ounce can unsalted diced fire roasted tomatoes, undrained
- 1 teaspoon freshly ground black pepper
- 4 ounces part-skim ricotta cheese about 1/2 cup
- 3 ounces shredded mozzarella cheese about 3/4 cup
- 1/4 cup loosely packed fresh basil
- red pepper flakes to taste
- Shave zucchini into long, even strips using a vegetable peeler. Toss with 1/4 tsp salt in a colander and let stand until ready to use.
- Heat oil in a dutch oven over medium-high heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes.
- Add the ground turkey and break it up into small chunks. Cook, stirring frequently, until browned. Mix in the tomato paste.
- Add in the tomatoes and pepper and bring to a simmer, stirring often.
- Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 6 minutes.
- Stir in spinach; cover and cook until spinach wilts, about 3 minutes. Gently stir in zucchini strips.
- Mix together ricotta and mozzarella in a bowl and dot zucchini mixutre with cheese mixture. Cook 2-3 minutes until cheese starts to melt. Sprinkle with basil and serve
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