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Homemade Mexican Zucchini Lasagna photo

Mexican Zucchini Lasagna

A lighter, flavorful lasagna that swaps pasta for baked zucchini slices layered with seasoned turkey, ricotta, salsa-tomato sauce, cheese, cilantro, and bell pepper.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 servings

Equipment

  • Oven
  • mandoline or sharp knife
  • 2 baking sheets
  • Paper Towels
  • Large Skillet
  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Aluminum Foil

Ingredients
  

  • 3-4 large zucchini sliced about 1/8 inch thick
  • 1 tablespoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground turkey
  • 1 cup onion diced (about 1 small onion)
  • 1 tablespoon garlic diced (plus 2 teaspoons more noted originally; combined as 1 Tbsp + 2 tsp in directions)
  • 2 teaspoons garlic additional (see previous)
  • 1 tablespoon taco seasoning plus 1 teaspoon more (see next item)
  • 1 teaspoon taco seasoning additional (combine with previous)
  • black pepper to taste, pinch used in recipe
  • 3/4 cup tomato sauce
  • 3/4 cup salsa your choice
  • 1 container (15 ounces) light or fat-free ricotta cheese
  • 1 large egg
  • 1/2 cup cilantro roughly chopped, plus additional for garnish
  • 8 ounces Mexican blend grated cheese about 2 cups, firmly packed
  • 1 large red bell pepper chopped

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Trim the zucchini ends and, using a mandoline or sharp knife, slice the zucchini into thin slices about 1/8 inch thick.
  • Arrange the zucchini slices in a single layer (it's okay if they overlap slightly) on two baking sheets; sprinkle evenly with 1 tablespoon salt.
  • Bake the salted zucchini slices for 15–20 minutes until they just begin to brown to remove excess moisture.
  • Transfer the baked zucchini to a plate or baking pan lined with paper towels; cover with more paper towels and gently press to absorb and remove as much moisture as possible. Set aside.
  • While the zucchini bakes, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, diced onion, the diced garlic (1 Tbsp + 2 tsp total), taco seasoning (1 Tbsp + 1 tsp total), and a pinch of pepper.
  • Cook, stirring occasionally, until the onion is soft and the turkey is browned, about 10–12 minutes. Remove from heat and set aside.
  • In a medium bowl, combine the tomato sauce and salsa and stir until blended.
  • In another bowl, beat the ricotta with the egg and a pinch of pepper until smooth.
  • Spray a 9×13-inch baking dish with cooking spray. Spread half of the tomato sauce mixture evenly over the bottom of the dish.
  • Top the sauce with half of the cooked turkey, then arrange half of the zucchini slices in a single layer over the turkey. Spread half of the ricotta mixture over the zucchini.
  • Sprinkle half the chopped cilantro and half the grated Mexican cheese over the ricotta layer.
  • Repeat the layers: remaining sauce, remaining turkey, remaining zucchini, remaining ricotta, remaining cilantro, and remaining cheese.
  • Sprinkle the chopped red bell pepper over the top layer of cheese.
  • Increase the oven temperature to 375°F (190°C) and cover the baking dish with aluminum foil.
  • Bake covered for 45 minutes, then uncover and bake for an additional 10 minutes.
  • Turn the broiler to high and broil the lasagna 2–3 minutes until the top is golden brown and bubbly; watch closely to avoid burning.
  • Remove from the oven and let rest 5–10 minutes. Garnish with additional cilantro if desired and serve hot.

Notes

  • Salting and baking the zucchini removes excess moisture.
  • Press baked zucchini with paper towels to further dry them.
  • Use salsa of your choice to control spice level.
  • Watch closely when broiling to prevent burning.
  • Let the lasagna rest so it sets before slicing.