Turkey and Zucchini Lasagna







A recipe allowed in a / diet.

Planning a nice family dinner? These wonderful moments require delicious meals, and we think that they’re the perfect excuse to make a delicious lasagna. Fill it with turkey meat, veggies, bechamel sauce, and mozzarella. Make more of it if you want, because your guests will be lining up for it!

Nutritional Chart

Calories: 393 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 29 g
  • 31 g
  • 17 g

Ingredients Needed for Turkey and Zucchini Lasagna

12 ounces of turkey leftovers
1 teaspoon butter
3 lasagna sheets
1 cup tomato sauce
8 mushrooms, thinly sliced
½ zucchini, sliced
½ cup mozzarella, shredded
bechamel sauce:
2 ounces of butter
2 ounces of flour
1 cup milk
1 teaspoon nutmeg

How to Make Turkey and Zucchini Lasagna

  1. You can start with the bechamel.
  2. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour in the flour while stirring.
  3. Cook the mixture on medium heat for about 5 minutes, until it has a light, golden color.
  4. Keep on heat and slowly add the milk, while stirring fast and continuously.
  5. Season with nutmeg.
  6. When the sauce has a thick and smooth consistency, you can turn off the heat.
  7. Now for the lasagna, mince the turkey leftovers.
  8. Preheat the oven to 360°F/180°C.
  9. Butter the bottom of an oven tray.
  10. For the first layer of the lasagna, add 1 lasagna sheet, 1/2 of the minced meat, 1/4 cup of tomato sauce, 4-5 mushrooms, 2-3 zucchini slices, and 1/3 of the bechamel sauce.
  11. Repeat, using the same ingredients, to make 1 more layer.
  12. Top the lasagna with 1 more lasagna sheet, remaining bechamel, and mozzarella. If you have any tomato sauce left, you can add it also.
  13. Bake the lasagna for the next 25 minutes!

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