zucchini lasagna with ground turkey bacon

 

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise
• 1 lb ground turkey bacon
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Heat some olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.

3. Add the ground turkey bacon to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Season with salt, pepper, dried oregano, and dried basil. Stir in the marinara sauce and let it simmer for a few minutes.

4. While the sauce is simmering, prepare the zucchini slices. Using a mandoline slicer or a sharp knife, thinly slice the zucchinis lengthwise.

5. In a separate bowl, mix together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.

6. To assemble the lasagna, spread a thin layer of the turkey bacon marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of zucchini slices on top of the sauce. Spread half of the cheese mixture over the zucchini slices. Repeat the layers, ending with a layer of cheese on top.

7. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

8. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

9. Let the zucchini lasagna cool for a few minutes before slicing and serving.

Enjoy your delicious and healthier twist on classic lasagna!