Cottage Cheese Zucchini Lasagna
This zucchini lasagna features thinly sliced zucchini layered with a seasoned ground turkey and tomato sauce, a cottage cheese and spinach filling, and a combination of mozzarella and Parmesan cheeses. Salting the zucchini before assembly helps remove excess moisture and creates a firmer finished lasagna.
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Ingredients
For the Zucchini
- 5 medium-sized zucchini
- Kosher or sea salt as needed for drawing moisture from the zucchini
For the Meat Sauce
- 1 pound ground turkey
- 2 cans 14 ounces each low-sodium tomato sauce
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
For the Cottage Cheese Filling
- 11 ounces fresh spinach finely chopped
- 15 ounces good-quality cottage cheese such as Knudsen
- 1 large egg
- 1/2 teaspoon dried oregano
For Assembly and Topping
- 8 ounces mozzarella cheese shredded
- 1/3 cup Parmesan cheese preferably freshly grated
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini lengthwise into approximately 1/8-inch-thick strips using a mandoline, box grater, or sharp knife.
- Cover a large baking sheet with two layers of paper towels. Arrange the zucchini slices in a single layer and season them lightly with salt.
- Allow the zucchini to stand for 30 minutes so the salt can draw out excess moisture.
- Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook for approximately 5 minutes, stirring frequently and breaking the meat into small pieces as it browns.
- Season the turkey with 1 teaspoon oregano, the dried basil, garlic powder, 1/2 teaspoon salt, and freshly ground black pepper. Continue cooking for about 30 seconds so the seasonings become evenly incorporated.
- Pour in the tomato sauce and stir in the sugar. Bring the sauce to a boil, then lower the heat and simmer for 5 minutes.
- Transfer the finished meat sauce to a medium bowl and reserve it for assembly.
- Using the same skillet, add the chopped fresh spinach in batches. Stir continuously as each portion wilts before adding more.
- Once all of the spinach has wilted, transfer it to a separate bowl and allow it to cool to room temperature.
- Place the cottage cheese in a medium bowl. Add the egg and 1/2 teaspoon dried oregano, then mix thoroughly until evenly combined.
- Fold the cooled spinach into the cottage cheese mixture.
- Use clean paper towels to gently blot the zucchini slices, removing the moisture that has collected on their surfaces.
- Spread a thin portion of the meat sauce across the bottom of a baking dish. Arrange a layer of zucchini slices over the sauce, followed by a portion of the cottage cheese and spinach mixture.
- Add some of the shredded mozzarella and continue building layers with the remaining meat sauce, zucchini, cottage cheese mixture, and mozzarella until the ingredients have been used.
- Finish with zucchini and a final layer of meat sauce. Sprinkle the remaining mozzarella and grated Parmesan evenly over the top.
- Cover the baking dish with aluminum foil and transfer it to the preheated oven. Bake for approximately 30 minutes.
- Remove the foil and continue baking for another 10 to 15 minutes, or until the top is lightly browned and the lasagna is heated throughout.
- Remove the dish from the oven and allow the lasagna to rest for several minutes before cutting into portions and serving.
Notes
- For the best texture, slice the zucchini as evenly as possible and do not skip the salting and blotting process, as this reduces excess liquid in the finished lasagna.
- Freshly ground black pepper, freshly grated Parmesan, and good-quality cottage cheese provide the best overall flavor and texture.