Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Search
|
Search
Popular Searches:
Recipe

ZUCCHINI LASAGNA

By Chef de Cuisine

Serves: 8

Serves: 8
Preparation time: 30 minutes
Cooking time: 50 minutes
Total time:  1 hour 20 minutes

Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil
    1 small onion, finely chopped
    1/2 teaspoon red pepper flakes
    1 pound ground turkey
    1 (28-ounce) can diced tomatoes
    3 tablespoons chopped fresh oregano
    2 teaspoons salt
    2 medium zucchini
    1 cup part-skim ricotta cheese
    1/4 teaspoon freshly ground black pepper
    1/2 cup freshly grated Parmesan cheese (2 ounces)

Preparation

  • Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Make sure you salt the zucchini slices generously and then let them “sweat” for about 30 minutes. Zucchinis are made up of a lot of water! You can then run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Pat the slices dry using a clean towel to do this. Make sure the zucchini slices are dry.
    Preheat the oven to 375°F.

    In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

    Put 5 or 6 prepared zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.

    Bake for 50 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork
 
Zucchini lasagna

Add Comment

* Required information
1000
How many letters are in the word two?

Comments (0)

No comments yet. Be the first!

In the kitchen. Happening Now

The latest

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer

Follow

Newsletter

Sign up today and get the latest recipes and offers delivered straight to your inbox

Site Links

Food Innovation Group

  • About
  • Contact
  • Privacy Policy
  • chefdecuisine.com may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

© 2024 Chefdecuisine.com. All Rights Reserved.

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.