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Zucchini Lasagna
  • Prep
    20 min
  • Total
    1 hr 15 min
  • Serving

Zucchini Lasagna



  1. Preheat oven to 180°C (350°F).
  2. On a clean work surface, use a mandoline to slice the zucchini 1/8-inch thick. Place the zucchini slices on 2 baking sheets and drizzle with olive oil. Cook in the centre of the oven for 6-8 minutes. Remove from oven and set aside.
  3. In a pan set over medium heat, cook the ground turkey and onion in olive oil for 6-8 minutes, stirring occasionally. Add the Marinara sauce and broth and continue to cook 10 minutes.
  4. In a bowl, combine the Saputo Ricotta di Campagna, Saputo shredded Parmesan, and egg. Cover the bottom of a 9 x 11-inch oven-safe dish with a thin layer of the Marinara sauce. Place a layer of zucchini slices over top. Top the zucchini with sauce, ¼ of the Saputo Ricotta di Campagna mixture, and a handful of Saputo Mozzarellissima shredded cheese. Repeat steps until all the ingredients have been used up, finishing with a layer of Saputo Mozzarellissima shredded cheese. Bake in the centre of the oven for 20-25 minutes, or until cheese is golden. Serve.