A Genius Turkey Zucchini Lasagna Recipe From Dr. Hyman's Cookbook (2024)

A Genius Turkey Zucchini Lasagna Recipe From Dr. Hyman's Cookbook (1)

10.22.19

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    Food and Nutrition, Healthy Gluten Free Recipes, Healthy RecipesVegan Recipes + Dinner Ideas

    WHAT THE HECK SHOULD I EAT?That is the very primary question functional medicine pro, Dr. Mark Hyman is trying to answer in the playful titles of his most recent books. Today the doctor’s cookbook, a follow up to his recent title on the topic, hits shelves and aims to help the dietarily-confused solve for what they should actually put on their plates.

    Food: What the Heck Should I Cook?features over one hundred recipes for every kind of diet, from vegan toPegan,Paleo, gluten- and dairy-free.

    This zucchini lasagna recipe is grain-free and incredibly filling; fully loaded with plants nutrients, fiber and protein. Learn to make this weeknight wonder, then discover more clean eating solutions fromthe new cookbook

    Zucchini noodles are an excellent replacement for lasagna noodles since they don’t have refined flour and gluten. With layers of tangy tomato-based turkey filling and nutrient-dense Swiss chard, this is a delicious yet ultra-healthy lasagna that is sure to please everyone. I love having the leftovers for lunch. It will keep covered in the fridge for up to three days.

    Turkey Zucchini Lasagna
    Serves 6 to 8

    Ingredients:

    For the zucchini noodles:
    9 medium zucchini
    ½ tsp sea salt

    For the chard:
    2 Tbsp avocado oil
    1 Tbsp plus 1 tsp pressed garlic
    1 tsp sea salt
    2 bunches Swiss or rainbow chard, deveined and cut into thin strips
    1 Tbsp lemon juice

    For the turkey filling:
    1 ½ Tbsp avocado oil
    2 tsp minced seeded jalapeno (optional)
    2 tsp pressed garlic
    2 tsp chili powder
    1 tsp smoked paprika
    1 tsp dried oregano
    1 tsp onion powder
    1 ½ pounds pasture-raised ground turkey
    1 ½ cups no-sugar-added marinara sauce
    1 cup fresh basil leaves, chopped
    1 ¼ tsp sea salt
    6 ounces goat’s milk Cheddar cheese, finely grated (about 1 ½ cups)
    1 tsp freshly cracked black pepper

    For the garnish:
    ¼ cup thinly sliced fresh basil

    Directions:

    Preheat the oven to 375°F. Line two baking sheets with parchment paper.

    For the zucchini noodles:
    Cut the ends off the zucchini and thinly slice into longitudinal strips, like lasagna noodles, about ¼-inch thick. Use a mandoline if you have one to ensure consistent thickness. You want 22 strips. Evenly arrange the strips on the two lined baking sheets, then sprinkle evenly with the salt. Bake for 5 minutes. Rotate the pans between the top and bottom oven racks and bake for another 5 minutes, until tender.

    For the chard:
    Heat the avocado oil in a large saute pan over medium heat until shimmering. Add the garlic and salt and cook for 30 seconds, stirring well. Add the chard in batches, stirring well to spread the greens evenly around the pan. Once all the greens are wilted, after 2 to 3 minutes, reduce the heat to low and add the lemon juice. Transfer the chard to a colander to drain.

    For the filling:
    Heat the avocado oil in a saute pan over medium-low heat. When the oil is warm, add the jalapeno, garlic, chili powder, paprika, oregano and onion powder. Saute this spice mixture for 2 minutes. Increase the heat to medium, add the turkey, and cook for 8 minutes, stirring constantly. Add the marinara sauce and basil and cook for 2 minutes. Add the salt, stir well and remove from the heat.

    Assemble the lasagna by arranging a layer of zucchini strips on the bottom of an 8×8-inch baking dish, then cover with half the turkey filling. Add another layer of zucchini, followed by all the chard, then ½ cup of the Cheddar. Repeat with the zucchini, the remaining meat, and the remaining 1 cup Cheddar spread evenly over the top. Sprinkle with fresh cracked pepper.

    Bake for 25 minutes, until the sauce is bubbly and the cheese is melted. Let cool for several minutes before cutting. Top with thinly sliced basil and enjoy!

    Excerpted from FOOD: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

    Learn more from Dr. Mark Hyman (and snag clean recipes like this zucchini lasagna here.

    A Genius Turkey Zucchini Lasagna Recipe From Dr. Hyman's Cookbook (4)

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    A Genius Turkey Zucchini Lasagna Recipe From Dr. Hyman's Cookbook (2024)

    FAQs

    How do you keep zucchini lasagna from getting watery? ›

    TIPS ON HOW TO MAKE PERFECT ZUCCHINI Lasagna recipe:

    Use a mandoline to slice zucchini into even ⅛ thick noodles. The zucchini MUST be salted and let to rest for at least 15 minutes to draw out excess water or your baked lasagna will be watery.

    How do you cook zucchini so it is not watery? ›

    I tested batches of zucchini in an oven set to 350° F and at 450°F. The zucchini cooked at the higher temperature was juicy, not watery, and sweet and nutty. Bonus points for the fact that they cooked faster too!

    What is the difference between zucchini and Italian zucchini? ›

    Italian zucchini is different from the regular green zucchini found in most US stores, in that the later is large, thick and has a uniform dark green color.

    Why add tomato paste to lasagna? ›

    Its mild flavor works really well with the mozzarella. Tomato Sauce & Paste: An important component in lasagna. Choosing your favorite tomato sauce will guarantee that you'll love this recipe. A good tomato paste helps to thicken but also adds a sweet and savory umami flavor.

    How do you keep zucchini from getting watery? ›

    Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

    How do you keep veggie lasagna from getting soggy? ›

    I've mentioned the couscous trick above, which is my number one tip to prevent veggie lasagna from being soggy. It's also important to let the lasagna rest for 15 minutes before serving. This allows the lasagna to set and re-absorb any remaining moisture, resulting in a firmer texture.

    How do you make spiralized zucchini not watery? ›

    Cooking is what really makes zucchini release moisture. However, sometimes even uncooked zucchini can get a little limp after it's cut. In this case, to reduce excess moisture, simply pat the spiralized noodles dry with paper towels or a thin kitchen rag.

    Why does my lasagna come out watery? ›

    The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

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