A delicious and healthy twist on the classic lasagna, using zucchini as a low-carb alternative to pasta.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for your lasagna.
Slice the zucchini lengthwise into thin strips and set aside.
Use a mandoline slicer for uniform slices, which cook evenly.
In a skillet, cook the ground turkey and chopped onion over medium heat until the turkey is browned and the onion is tender.
Break up the turkey into small pieces for even cooking.
Add the tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and black pepper to the skillet. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, beat the egg and mix in the ricotta cheese and half of the mozzarella cheese.
Combine thoroughly to ensure even distribution in the lasagna.
In a baking dish, layer half of the turkey mixture, then half of the zucchini slices, and half of the cheese mixture. Repeat the layers.
Press down gently on each layer to compact the lasagna.
Bake the lasagna uncovered for 30 minutes.
Check halfway through to ensure the top isn't browning too quickly.
Sprinkle the remaining mozzarella cheese on top and bake for an additional 10 minutes.
Broil for the last 2 minutes for a golden, bubbly top.
Let the lasagna rest for 10 minutes before serving.
Resting allows the layers to set, making it easier to slice and serve.
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