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- Prepare the Zucchini:
- Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them out on paper towels and sprinkle lightly with salt. Let them sit for 10-15 minutes to release excess moisture. Pat dry with additional paper towels.
- Make the Sauce:
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened and fragrant, about 3-4 minutes. Add ground turkey or chicken, breaking it apart with a spatula, and cook until browned and cooked through.
- Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
- Assemble the Lasagna:
- In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Arrange a layer of zucchini slices over the sauce. Spread half of the ricotta cheese over the zucchini, then sprinkle with a third of the mozzarella cheese.
- Repeat with another layer of meat sauce, zucchini slices, ricotta cheese, and mozzarella cheese. Finish with a final layer of meat sauce and sprinkle the top evenly with grated Parmesan cheese.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
- Serve:
- Let the lasagna rest for 10 minutes before slicing to allow it to set. Garnish with fresh basil leaves if desired. Serve hot and enjoy!
Nutritional Information (per serving)
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