Weeknight Lasagna

A lighter twist on the classic, this no-noodle lasagna swaps in zucchini for a cozy, satisfying dinner that’s both hearty and fresh.

Ingredients

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 2 lbs ground dark turkey

• 1 jar (24 oz) pasta sauce

• 3 zucchini, thinly sliced lengthwise (to replace lasagna noodles)

• 2 cups shredded mozzarella cheese (adjust to your preference)

• Salt and pepper, to taste

Instructions

1. Prep the Zucchini
   Slice zucchini into thin 1/8-inch strips. Sprinkle lightly with salt and let sit 10–15 minutes to draw out moisture. Pat dry with paper towels.

2. Sauté the Aromatics
   Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook another minute.

3. Cook the Turkey
   Add ground turkey to the skillet. Season with salt and pepper. Cook until browned and fully cooked through, breaking it up as you go.

4. Make the Sauce
   Stir in the jar of pasta sauce. Bring to a boil, then lower to a simmer and cook for 10–15 minutes. Adjust seasoning as needed.

5. Assemble the Lasagna
   Preheat oven to 375°F (190°C). In a 9×13-inch dish, layer turkey sauce, zucchini slices, and mozzarella. Repeat twice more, ending with a final layer of sauce and cheese.

6. Bake
   Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden.

7. Let It Rest
   Rest for 10 minutes before slicing. This helps the lasagna set and makes serving easier.