Zucchini and Sweet Potato Lasagna

*If you want to make this a low-carb-friendly meal, you can skip the sweet potato.*

Introduction: Discover a comforting and nourishing family meal that elevates the flavors of zucchini and introduces the delightful addition of thinly sliced sweet potatoes. This layered casserole, featuring savory ground turkey, creamy cheeses, and a medley of Italian seasonings, promises a hearty dinner option that satisfies everyone’s cravings. Plant-based alternatives are also included in the recipe below.

This is not your traditional recipe, but I guarantee it will please your crowd. At the most basic level, Lasagna is just a baked casserole with layers separated by wide flat pasta and filled with a hearty meat sauce, bechamel, vegetables, and cheeses. I have always loved lasagna but never enjoyed the heaviness or carb count of noodles – making this recipe the next best thing.

INGREDIENTS:

• Zucchini (frozen or fresh)
• Sweet potato (thinly sliced)
• Ground Turkey (or Vegan crumble/TVP of choice)
• Rao’s sauce
• Whole Fat Ricotta + 1 egg (or Tofutti ricotta or 5 other vegan ricotta substitutes)
• Parmesan and Mozzarella (can be substituted with a vegan cheese, like Miyoko’s)
• Italian seasonings
• Optional topping – Parsley

INSTRUCTIONS:

1. Prepare the layers:
   • Start by cooking your protein (medium-high) and seasoning with salt, pepper, and garlic. Once it’s browned, add your Rao’s sauce of choice. Tomato basil or Marinara is a favorite in our house. Mix well, lower the heat, and let it simmer.
   • In a separate bowl, mix the ricotta, Italian seasoning, egg, and mozzarella to create a creamy ricotta mixture. If using vegan alternatives, the egg is not necessary.
   • Assemble the layers in a baking dish:
     1. Cooked protein/sauce mix at the base
     2. Layer of zucchini slices
     3. Spread the ricotta mixture over the zucchini
     4. Sprinkle a combination of Mozzarella and Parmesan cheese (or vegan subs)
     5. Add another layer of the saucy protein mixture
     6. Place one layer of the thinly sliced sweet potato
     7. Repeat with ricotta mixture, zucchini, and a final layer of cheese on top.
2. Bake to Perfection:
   • Preheat the oven to 425°F and bake the lasagna until the cheese starts to brown.
   • For a crispier cheese topping, broil the casserole for a few seconds.
3. Serving Suggestions:
   • To complete the meal, serve with an easy Caesar salad—chopped lettuce, tomatoes, cucumbers, and a drizzle of Brianna’s Asiago Caesar dressing or Garlic Expressions Vinigrate salad dressing for an added zing. For my plant-based community, Trader Joe’s makes a delicious Vegan Caesar dressing—it literally tastes just like the real thing!

Additional Tips:

• Experiment with different variations of cheeses or spice blends to suit your taste preferences.
• You can adjust the layers according to your family’s preferences or dietary needs, such as incorporating more vegetables or alternative proteins.
• Salting the zucchini slices beforehand will remove most of the moisture, ensuring you don’t end up with a soggy lasagna. Generously sprinkle them with salt, let them sit for 15-20 minutes, and then rinse and pat dry.
• Adding a layer of homemade alfredo kicks this dish up a notch, and if you have the time to make your own homemade red sauce – even better, go for it!

This dish is super versatile and bursting with flavor. I make a variation of this recipe at least once every few months. Our zucchini and sweet potato lasagna offers a delightful twist to your regular weeknight meals, promising a comforting and satisfying dining experience.