Greek Zucchini Lasagna with Ground Turkey, Feta and Olives

In need of an easy weeknight dinner? We've got you covered with this all-in-one dish. Say goodbye to Stouffer's, this veggie-packed lasagna will be your new go-to. Your whole family will love it. We promise.

Greek Zucchini Lasagna

Ingredients:

  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 6 cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 1 pound ground turkey
  • 1 (28-ounce) can diced tomatoes
  • 2 cups spinach
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons salt
  • 2 medium zucchini
  • 1 cup fat free ricotta cheese (mix with additional 1 teaspoon salt + 1 tablespoon oregano)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fat free feta
  • 1/2 cup black olives
  • 1/2 cup sun dried tomatoes
  • 1/2 cup canned artichokes

To Prepare:

  1. Preheat the oven to 375°F.
  2. In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the spinach, oregano and salt. Let cool.
  3. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Sprinkle in part of the sun dried tomatoes, olives and artichokes. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the feta cheese.
  4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

TIP: Freezes well!

For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.

What are your favorite weeknight dinners? Share in comments below! We love to learn from you!

Print Friendly and PDF