Zucchini & Turkey Lasagna

Zucchini & Turkey Lasagna

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From: Diabetic Living Magazine

This tasty lasagna recipe can be eaten immediately or frozen to enjoy on a night where you just don't feel like making dinner. As a bonus, we put turkey and zucchini in our recipe to sneak in some extra protein and a serving of veggies.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 recipe Base Turkey Mixture (see Associated Recipes)
  • ½ teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • ½ cup chopped onion (1 medium)
  • ½ cup shredded carrot (1 medium)
  • 1 tablespoon minced garlic (6 cloves)
  • 1 teaspoon dried oregano, crushed
  • 3 tablespoons tomato paste
  • 1 (28 ounce) can crushed tomatoes, undrained
  • ¾ cup fat-free cottage cheese
  • 1 egg white
  • ⅛ teaspoon ground nutmeg
  • ¼ cup shredded part-skim mozzarella cheese (1 ounce)
  • 2 tablespoons snipped fresh basil
  • 3 large zucchini
  • Nonstick cooking spray
  • 2 tablespoons shredded part-skim mozzarella cheese


  • Prep

  • Ready In

  1. Prepare the Base Turkey Mixture. Divide mixture in half. Use one half in this recipe and save the remaining half for Turkey Meatball Minestrone (see Associated Recipe).
  2. In a medium bowl, combine half of the Base Turkey Mixture and crushed red pepper; stir with a wooden spoon until well mixed. In a large skillet, heat oil over medium heat. Add turkey mixture; cook until brown, use a wooden spoon to break up turkey as it cooks. Using a slotted spoon, transfer turkey mixture to a large bowl; set aside.
  3. In the same skillet, cook onion, carrot, garlic and oregano over medium heat about 5 minutes or until vegetables are softened. Stir in tomato paste; cook 1 minute. Add crushed tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
  4. In a blender or small food processor, combine cottage cheese, egg white and nutmeg. Cover and blend or process until smooth. Stir in the ¼ cup mozzarella cheese and the basil. Set aside.
  5. Slice zucchini lengthwise into ¼ inch-thick slices. Bring a large pot of water to boiling. Add zucchini slices; boil for 2 to 3 minutes or just until softened. Drain well. Pat zucchini slices dry with paper towels.
  6. Lightly coat a 2-quart square baking dish with cooking spray. Spread ½ cup of the tomato mixture in the bottom of the prepared baking dish. Top with a layer of the zucchini slices, overlapping slices slightly. Top with another ½ cup of the tomato mixture, one-fourth of the turkey mixture and ¼ cup of the cottage cheese mixture. Repeat layers three times. Top with the remaining tomato mixture.
  7. To serve, preheat oven to 350°F. Bake lasagna uncovered for 1¼ to 1½ hours or until heated through, draining off any excess liquid halfway through baking time. Sprinkle with the 2 tablespoons mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Let stand for 20 minutes before serving.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 293 calories; 12 g fat(4 g sat); 5 g fiber; 21 g carbohydrates; 25 g protein; 62 mcg folate; 66 mg cholesterol; 12 g sugars; 3,750 IU vitamin A; 49 mg vitamin C; 174 mg calcium; 4 mg iron; 346 mg sodium; 1,209 mg potassium
  • Nutrition Bonus: Vitamin C (82% daily value), Vitamin A (75% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 starch, 1 vegetable, ½ fat

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