Mexican Zucchini Lasagna
Try this Mexican Zucchini Lasagna recipe, or contribute your own.
Try this Mexican Zucchini Lasagna recipe, or contribute your own.
- 1 large egg
- pepper
- 1 tbsp salt
- 3/4 cup tomato sauce
- 1 large red pepper chopped
- 2 tbsp extra-virgin olive oil
- for the zoodles:
- 3-4 large zucchinis *(read notes!)
- for the lasagna:
- 1 lb ground 99% fat-free turkey
- 1 cup onion diced (1 small onion)
- 1 tbsp + 2 tsp fresh garlic diced
- 1 tbsp + 1 tsp taco seasoning (i always make my own and i
- 3/4 cup salsa of choice
- 1 15 oz container of light or fat-free ricotta cheese
- 1/2 cup cilantro roughly chopped + additional for garnish
- 8 oz light mexican blend cheese grated (about 2 cups, firmly packed)
- Carbohydrate 10.5026175391802 g
- Cholesterol 32.390899851 mg
- Fat 6.33297271784364 g
- Fiber 2.85319138875187 g
- Protein 10.0191553610247 g
- Saturated Fat 1.93677988773196 g
- Serving Size 1 1 Serving (276g)
- Sodium 1025.64855083436 mg
- Sugar 7.64942615042832 g
- Trans Fat 0.425427468284251 g
- Calories 133 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick.
- Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan).
- Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
- While the zoodles cook, heat the olive oil over medium/high heat in the large pan. Add in the ground turkey, diced onion, diced garlic, taco seasoning, and a pinch of pepper. Cook until the onion is soft and the turkey is browned, about 10-12 minutes.
- Once the zoodles are cooked, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Set aside.
- In a medium bowl, stir together the tomato sauce and salsa.
- In a separate, medium bowl, use a fork to beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
- Now it's time to assemble: Spray a 9x13 inch baking dish with cooking spray.
- Start by pouring half the sauce mixture on the bottom, spreading out evenly, followed by half the turkey. Layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the ricotta mixture. Gently spread out the ricotta to "seal in" in the zoodles.
- Sprinkle half the cilantro over and then finish with half the grated Mexican blend cheese.
- Repeat the layers once more, except add the chopped pepper on top of the last layer of Mexican blend.
- Turn the oven up to 375 and cover the lasagna with tin foil.
- Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
- Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
- Garnish with extra cilantro (if desired) and DEVOUR!
A Weeknight Winner: My Mexican Zucchini Lasagna
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Mexican Zucchini Lasagna has become a staple in our dinner rotation. It's a lighter take on the classic lasagna, swapping out the pasta sheets for zucchini noodles (zoodles), making it a healthier and surprisingly satisfying alternative. The flavors are vibrant and bold – a perfect blend of Mexican spices and creamy ricotta. And the best part? It’s surprisingly easy to make, even on a weeknight when time is precious.
I remember the first time I made this. I was skeptical. Could zucchini noodles really hold up in a lasagna? Would my family, who are notoriously picky eaters, actually like it? I was pleasantly surprised! The zoodles, once baked, provided a satisfying texture, holding their shape beautifully. The combination of the savory ground turkey, the tangy tomato sauce and salsa, the creamy ricotta, and the spicy Mexican blend cheese was simply irresistible. The whole dish had a beautiful depth of flavor and it was much lighter than a traditional lasagna.
What makes this recipe special?
The Zoodles: Using a mandolin slicer is key for getting thin, even zucchini slices that cook quickly and evenly. I've also learned the importance of salting the zoodles before baking to draw out excess moisture. This prevents a soggy lasagna, which is a common problem with zucchini-based recipes. A little patience here pays off big time!
The Flavor Profile: The combination of ground turkey, taco seasoning, and salsa brings a vibrant Mexican flair to this dish. I like to use my homemade taco seasoning, but store-bought works perfectly fine too. A little heat from a fresh jalapeño (if you prefer it spicy!) would also add a nice kick.
The Assembly: Layering is key to success! Start with the sauce, then the meat, then the zoodles, and finally the ricotta mixture. Repeating the layers ensures every bite is packed with flavor and texture. Don't forget to sprinkle that Mexican blend cheese generously!
Tips and Tricks for Lasagna Perfection
Here are a few additional tips for achieving lasagna perfection:
- Prep Ahead: You can prepare the zoodles, meat mixture, and ricotta mixture ahead of time. Assemble the lasagna just before baking for the best results.
- Don't Overbake: Overbaking can lead to dry zoodles. Follow the baking instructions carefully, and start checking for doneness around the 40-minute mark.
- Customize it: This recipe is incredibly versatile. Feel free to add other vegetables, such as bell peppers or mushrooms, to the meat mixture. You can also experiment with different cheeses, such as Monterey Jack or pepper jack.
- Make it your own: Don't be afraid to experiment with different spices and flavors to create your own unique Mexican zucchini lasagna. The beauty of cooking is the ability to personalize recipes to your taste!
This Mexican Zucchini Lasagna recipe has become a family favorite, and I hope it becomes one of yours, too. It's a healthy, flavorful, and surprisingly easy weeknight dinner that’s sure to please the entire family. Enjoy!
