“Once again, my life has been saved by the miracle of lasagna” – Garfield

Zucchini Lasagna (A Pasta Free Dish)

Inspired by this recipe.

There’s something special to be said about the interaction between all of the gooey, cheesy ingredients in a lasagna. It’s the slightly burnt parts at the top and edges that really get me. Their golden brown, crunchy goodness is most certainly a weakness of mine. It’s really a shame that all of this needs to be ruined by lasagna noodles. These white flour wielding little pieces of physique ruining junk have caused me to avoid lasagna for awhile now. When I came across a lasagna that replaces the noodles with zucchini, I knew I had to give it a whirl. This recipe is a little more time consuming, with the simmering and baking involved, but when you have the time it’s a great way to satisfy a craving.


  • 1 lb Ground Turkey
  • 3 tbsp minced garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp Italian seasoning blend
  • 4 medium zucchini, sliced 1/8″ thick
  • 15 oz  ricotta
  • 8 oz mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 large egg

Take the sliced zucchini and put it into the broiler until a few of the edges start to brown (a couple of minutes). When done, sprinkle with salt, wrap in paper towels to soak up moisture, and set aside.

Cook the ground turkey in a pan on the stove, adding a light sprinkling of Italian seasoning. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
Preheat oven to 400°. In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake at 400 degrees for 30-40 minutes covered, then remove foil and broil until cheese on top is browned to your liking.




2 responses »

  1. I can totally make this one…and I will, regardless of your answer to this question: On a scale of 1-10, how does it compare (flavor-wise) to Mom’s cheesy, gooey, sinfully bad for you version?

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