zucchini lasagna

Holy moly I’ve let this get away from me.

Work has been INSANE and therefore I haven’t been cooking anything new. Going to all my old standby recipes, or eating cereal for dinner. Shit happens.

Over the 4th we went to Rhode Island to get some R&R and hang with the GS’ family. I always have the best time when I go there, because it’s beautiful and his family is really fun.


The only problem with spending a long weekend with a big Italian family is that they want to feed me constantly. And the food is always so good that it’s hard to say no.

We celebrated his birthday, too! The carrot cake reminds me of this throwback post.


The main reason for this lasagna is because they sent me home with a bunch of leftover cheese. I got burrata, too, and that’s not even in this recipe. I’m probably going to resurrect this dinner on Sunday.

So I think the purpose of doing a zucchini lasagna is typically twofold: 1) make it vegetarian and 2) make it low-carb. I’m really not trying to do either of those things, and I added turkey meat. You can totally leave it out.

Zucchini Lasagna

2 medium zucchinis, thinly sliced

4 medium tomatoes

1 small eggplant

3 cloves garlic, minced

1/2 medium sweet onion

1-2 cups ricotta cheese

1 lb ground meat (I used organic turkey, chicken or beef would work too)

2 cups baby spinach

1 tsp Italian seasoning

mozzarella (fresh from RI relatives!)

olive oil, salt, and pepper

Start with the sauce. I quartered the tomatoes, peeled and chopped the eggplant, and chopped up the onion. I roasted them with olive oil, salt, pepper, and garlic at 425 for about 20 minutes and then threw it all into the blender. Sauce!


While that’s roasting, thinly slice the zucchini. This would be a whole lot easier with a mandolin, but I did it with a knife and they came out mostly even.


Brown the turkey. Lower the heat, and add the spinach. Stir around until wilted. Add the Italian seasoning (you could also use any combination of herbs you like). Set aside.


Then we layer! Start with a thin layer of sauce or olive oil on the bottom of the pan so it doesn’t stick, then layer some of your zucchini noodles.


Layer the sauce, ricotta (I also added some chopped fresh herbs to my ricotta, because they were on my windowsill), and turkey. You know how to build a lasagna.


If your lasagna doesn’t look pretty (they rarely do) you can quickly fix that by adding your mozzarella to the top layer.


I find that adding a second cheese to any dish immediately makes it beautiful. Let’s get #cheesegoggles trending.

Bake at 375 until it bubbles around the edges!


It may not be the prettiest dish I ever made, but it tasted damn good.


Five veggies on that plate and all I can see is cheeeeeeeeeeeeeeese.

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