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–+ servings

Zucchini Lasagna

This is a family favorite that can fit into any meal plan.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American, Italian
Calories: 368
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 jar Raos tomato sauce
  • 1 zucchini large
  • 12 oz mozzarella cheese shredded
  • 16 oz extra lean ground turkey
  • 2 tsp olive oil
  • Salt and pepper to taste
  • 1/4 cup basil pesto

Equipment

  • 9x14 baking pan

Method
 

  1. Cut zucchini into 1/4 inch planks
  2. Cook ground turkey with olive oil until cooked through. Season with salt and pepper to taste.
  3. Add tomato sauce and cook until heated through
  4. Layer tomato mixture, cheese, pesto and zucchini in pan, ending with cheese.
  5. Bake at 350F for 50 minutes, uncovering for last 5 minutes to get color on top.

Nutrition

Calories: 368kcalCarbohydrates: 9gProtein: 29gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 102mgSodium: 1044mgPotassium: 626mgFiber: 2gSugar: 6gVitamin A: 1203IUVitamin C: 14mgCalcium: 340mgIron: 2mg

Notes

Zucchini lasagna is one of those recipes that I look forward to all year long.  I enjoy with miracle noodle on low carb days or some brown rice pasta on regular macro days.  The best part is that I can throw it together, it freezes well and my whole family loves it.  
 
 

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