Zucchini lasagna stuffed with turkey, pumpkin and ricotta cheese
This zucchini lasagna stuffed with turkey, pumpkin and ricotta cheese is a way of eating an Italian recipe without using wheat or other cereal pasta. It is another way to assemble layers using zucchini strips, making it lighter or less energetic. 
If you are, for example, gluten intolerant, it is an ideal option to give up a tasty lasagna.
INGREDIENTS: (4 servings)
- 2 medium zucchini
- 200 gr ricotta or ricotta cheese
- 1 jar of homemade tomato sauce
- 200 gr turkey slices
- 500 gr of peeled pumpkin
- 50 gr of Parmesan
- Oregano
- Olive oil
- Pepper and salt
.
RECIPE ELABORATION STEP BY STEP:
- Cut the pumpkin into small pieces, season with salt and pepper and sprinkle with a little oil and bake at 180º C until tender when pierced, about half an hour.
- Wash the zucchini. Cut off the ends and then cut them in half and lengthwise. With the help of a good peeler or a mandolin, we make thin strips of zucchini.
- In a baking dish we overlap the strips, one next to the other, to form a layer (instead of pasta). We put the turkey distributed throughout the layer, a couple of spoonfuls of tomato, then another layer of zucchini, all the ricotta and roasted pumpkin. Sprinkle a little oregano and ground pepper.
- Place a last layer of zucchini, then all the tomato well distributed and the grated parmesan.
- Bake at 180oc about 15/20 minutes until you see that the parmesan has browned. If not, gratinate for a few minutes and it's ready.
This zucchini lasagna stuffed with turkey, pumpkin and ricotta cheese You can also make it with other fillings, such as minced meat, spinach and cottage cheese, etc. Use your imagination!
I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.
With all my love,
Mireia Alum
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