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Zucchini Lasagna Recipe with ground turkey meat, sliced zucchini, cottage cheese and made low carb without pasta noodles. | ifoodreal.com

Comfort food lightened up with zucchini “noodle sheets” and made with simple 7 ingredients. I know there are many zucchini lasagna recipes out there but I thought I would share my clean eating version simplified with store bought organic tomato sauce and without any extra steps to remove moisture from zucchini. Everything cooks in one pan and this recipe is quick enough to prepare even on a weeknight.

Zucchini Lasagna Recipe with ground turkey meat, sliced zucchini, cottage cheese and made low carb without pasta noodles. | ifoodreal.com

My kids do not like zucchini, especially cooked (I assume most kids feel this way), but they loved this zucchini lasagna with ground turkey meat, I guess tomato sauce and cheese did their job. It was so delicious! I also bought double the ingredients and made another lasagna with brown rice pasta. I didn’t bake it and froze assembled (just add 2 cups of chicken or veggie stock to tomato meat sauce).

Zucchini Lasagna Recipe with ground turkey meat, sliced zucchini, cottage cheese and made low carb without pasta noodles. | ifoodreal.com

Last week I visited my local farm market for the 1st time in 7 years. I know…Honestly, I would never think I would find so much local organic (not certified but it is not sprayed or fertilized) produce! I was like a kid in a candy store. There were all organic fed eggs for $5, a bunch of humongous spinach for only $2 and a crazy assortment of veggies. I “tortured” farmers with all kinds of questions, trust me.:) Everything is ripening so prematurely in Vancouver because we barely had any winter and spring started in February. Global warming full speed.

Zucchini Lasagna Recipe with ground turkey meat, sliced zucchini, cottage cheese and made low carb without pasta noodles. | ifoodreal.com

Since I stopped buying canned tomato sauce (for the reason of harmful chemicals leaching into food) I do not have stashes of tomato sauce on hand anymore. While looking for a tomato sauce in a jar, I spotted this pretty clean jar of organic tomato sauce with basil. Boy, was it ever easy to make zucchini lasagna with it! I paid premium for convenience but it was worth saving 30 minutes of my time. Any tomato sauce with herbs would work, you could also make your own.

Zucchini Lasagna Recipe with ground turkey meat, sliced zucchini, cottage cheese and made low carb without pasta noodles. | ifoodreal.com

In place of ricotta I used cottage cheese. Technically, cottage cheese in North America is not considered clean but I don’t use it often. I picked organic.

This zucchini lasagna was super satisfying without sending me into a carb coma. Enjoy and I have another zucchini casserole idea you will go bananas for. 

Zucchini Lasagna

Zucchini Lasagna

Ingredients

  • 1 - 1.5 lbs ground turkey (I used venison)
  • 25 oz jar tomato sauce with basil
  • 11 oz fresh spinach
  • 5 medium zucchinis, cut lengthwise into 1/8" thick slices
  • 17 oz tub cottage cheese (I used 2%)
  • 7 oz part skim mozzarella cheese, shredded
  • 3 tbsp quinoa, uncooked & divided*

Directions

  1. Preheat large skillet on medium heat, add turkey and cook for 10 minutes, breaking into small pieces and stirring occasionally. Drain any juices or fat if necessary. In the meanwhile, slice zucchini. Add tomato sauce to the pan, stir and let simmer for another 5 minutes. Transfer to a medium bowl and set aside.
  2. Using the same skillet, add spinach, cover and cook until wilted, for a few minutes. Squeeze out all liquid. Set aside.
  3. Preheat oven to 350 degrees F. In a large 9" x 13" baking dish add a few tablespoons of tomato meat sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini lengthwise (I cut some slices in halves to fit into the end of the dish) overlapping a bit to create a single layer. Spread half of tomato meat mixture, then half of cottage cheese, top with half of spinach and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
  4. Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.
  5. Storage Instructions: Refrigerate in an airtight glass container for up to 5 days or freeze for 3 months.

Notes

*Double quinoa amount if you don't want any/barely any liquid at the bottom of the pan.

http://ifoodreal.com/zucchini-lasagna/

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1 slice:
Calories: 325.5
Total Fat: 11.8 g
Cholesterol: 69.5 mg
Sodium: 761.5 mg
Total Carbs: 19.1 g
Dietary Fiber: 2.4 g
Protein: 37.3 g
WW Points+: 8

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

28 Comments

  1. Katy | Her Cup of Joy

    This lasagna looks so good! I have tricked my daughter into eating zucchini by making really long zucchini noodles with a spiralizer, she can’t get enough (and I am secretly smiling!).

    Reply
  2. FranOnTheEdge

    Hi, can you tell me what the quinoa is there for? and can I leave it out? or possibly replace it with something else? I don’t have any quinoa you see, and I don’t like it much either.
    Also, what’s cottage cheese 2%???
    Thanks,
    Fran

    Reply
    • Olena

      Quinoa is used to soak up the liquids. This u can use breadcrumbs instead. 2% is dat content in cottage cheese I used. You can use any.

      Reply
      • Rochelle

        I made the lasagna minus the cottage cheese. I didn’t replace it with anything. I used quinoa and I thought it would expand but it did not. Any reason why this would happen? I ended up with lots of liquid in mine. Nevertheless it was delicious !

        Reply
        • Olena

          Hi Rochelle. Mine had some liquid on a bottom which served as a sauce. You can add more quinoa. There is not much quinoa to expand to begin with.

          Reply
  3. dp luv2play

    I made the zucchini lasagna, it was wonderful and very tasty easy to make. The only item I change was the cottage cheese, I’m lactose intolerant, I used creamy tofu and added some spices n herbs. It was very very good and even better the next day. thank u

    Reply
  4. krystal

    I there the pic looks awesome was wondering if the ground turkey is a big part in the recipe I don’t eat animal is there anything besides that that I can use I’m using tofu for the exchange wit the cottage cheese cuz I don’t do dairy I really don’t want to rat just a big pan of zucchini an tofu..lol..any suggestions thanks in advance

    Reply
    • Olena

      Tofu and zucchini doesn’t sound too appetizing lol. I would use cooked quinoa instead of turkey. Probably with panfried bell peppers, onions and mushrooms for more flavour. Kinda veggie vegan lasagna.:)

      Reply
  5. Meg

    Hi Olena, just met my sons girlfriends parents tonight and the mothers name is Elana which I had never heard of until I read your story , and the background of your name and origin , so interesting ! I love learning about different people and their stories , what an awesome world we live in , if we only took the time ! You are a beautiful women and your family sounds like lots of energy and fun , if eating clean helped you achieve even some of that I’m on board ! Thanks for the added sun to my very cold cloudy day , I’m turning up the radio and staring my first recipe of yours , the zucchini lasagna !!!! Keep making me feel like I can do this !!!! Your blog is fabulous, interesting and fun to follow . The way you reply to your followers makes it easy to see what a truly genuine person you are !

    Reply
    • Olena

      Hi Meg. Aren’t you sweet?! Thanks so much. I try to be here as much as I am in real life. I love honesty and can’t stand anything fake. The older I get the more it turns me off. I shut off and lose interest in anything and anyone fake. Life is short.
      My friend has a friend and her name is Elana and she is from South America or Philippines. I forgot. Where is this Elana from? My name in Russian is Elena and in Ukrainian Olena. But truth is my short real name is Lena who nobody can pronounce right.
      I am glad I could inspire you. I will keep trying to do that as I keep to inspire myself on a daily basis lol. Some days are better than others but life is like that. It is all good.
      Yes, our active lifestyle and outlook on life is thanks to clean food. For sure. We feel great!!!

      Reply
  6. Laura

    I cannot wait to try this one either sounds really good! I like your suggestion of frying up other veggies in it. I bet that would taste even better than just the zucchini.

    Reply
  7. Tana Johnson

    I liked the clean eating this recipe provided. Taste was good too. I had to have seconds. Will add additional quinoa to each layer, because it was too runny for my liking. I will add a tsp of quinoa in addition to the tbls for each layer. I will make again.

    Reply
  8. Lisi Aldaba

    Hi Olena…I just tried your recipe and it was delicious!! My kids, 10 & 6, also HATE zucchini but both had 2 servings!!! And I love the addition of the quinoa but will have to add more next time as I ended up with lots of liquid…regardless, we ate 1/2 the pan between the 4 of us 🙂

    Reply
    • Olena

      Hi Lisi. My boys are exact same age and hate zucchini too. In all fairness, I wasn’t a picky eater as a kid but couldn’t stand zucchini. So, let’s give them some credit. I added quinoa just to soak up a bit of liquid but if you add more you will have more filling dish and less watery. For sure.:)

      Reply
  9. Allison

    Hi Olena. The recipe you shared looks wonderful and I am trying it tomorrow evening for dinner. I was wondering if you have to cook the dish covered? All of my casserole dishes have plastic covers so definitely can’t use those!

    Thanks!

    Reply
  10. Lara

    If you don’t like this watery and quinoa isn’t your thing, here’s a tip I learned from a different zucchini lasagna. After slicing the zucchini spread it out and salt it then let it sit 10 minutes or so. Excess liquid will bead up and you can blot it off. Has worked for me in the past but getting ready to try this recipe for the first time.

    Reply
  11. Katie

    I was looking for clean ground turkey recipes and this came up. I used almond mozzarella for the top. I did not have any quinoa, unfortunately.I did notice a bit of liquid but I’m a bit lazy with draining meat and spinach so after the first 40 min I drained some liquid out into my sink. itvwas still a bit liquidy at the end. I don’t think I’ll add Quinua, as I’m trying to cut carbs, it was still incredibly delicious.

    Reply

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