Looking for a healthy and delicious twist on classic lasagna? You’ve found it. This Zucchini Lasagna with Ground Turkey is a lighter, low-carb version of the traditional dish that’s big on flavor and easy to make.
It’s perfect for home cooks who want a hearty meal without the extra carbs. It’s great for family dinners or meal prep for the week. It’s comforting, satisfying, and loved by all.
Kitchen Equipment Needed
- Mandoline or sharp knife
- Large skillet
- Baking dish (9×13-inch recommended)
- Mixing bowls
- Spatula
Ingredients Overview
- Zucchini: Thinly sliced zucchini replaces pasta for a low-carb alternative.
- Ground turkey: A lean protein that adds flavor and texture.
- Cheese: A blend of ricotta, mozzarella, and Parmesan creates that classic lasagna creaminess.
- Tomato sauce: Adds richness and depth to the dish.
Ingredients
Zucchini Layers
- 3 large zucchinis, sliced lengthwise into 1/8-inch-thick strips
- 1 teaspoon salt (to remove moisture)
Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (low-sugar if preferred)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
Directions
- Prepare the zucchini
Lay the zucchini slices on a clean kitchen towel and sprinkle with salt. Let them sit for 15–20 minutes to draw out excess moisture. Pat dry with another towel to prevent a watery lasagna. - Make the meat sauce
Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, about 5–7 minutes. Stir in the diced onion and minced garlic, cooking until fragrant and softened. Add the marinara sauce, basil, oregano, red pepper flakes (if using), and salt and pepper to taste. Simmer for 10 minutes. - Mix the cheese filling
In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley. Mix until smooth and set aside. - Assemble the lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Add a layer of zucchini slices, followed by a layer of the ricotta mixture, and then the meat sauce. Repeat the layers, finishing with a layer of meat sauce and a sprinkle of mozzarella cheese on top. - Bake
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown. - Rest and serve
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Prep Time
25 minutes
Cook Time
50 minutes
Total Time
1 hour 15 minutes
Nutrition (per serving, ~8 servings)
- Calories: ~280
- Fat: ~13g
- Carbohydrates: ~10g
- Protein: ~28g
Expert Tips
- Avoid watery lasagna: Drawing out moisture from the zucchini is crucial for a firm, sliceable lasagna.
- Slice evenly: Use a mandoline for consistent zucchini slices.
- Meal prep: This lasagna stores well and tastes even better the next day as the flavors meld.
FAQs
Can I make this dairy-free?
Yes, substitute the cheeses with plant-based alternatives to make a dairy-free version.
What can I serve with zucchini lasagna?
Pair it with a side salad or garlic bread for a complete meal.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Storing & Reheating
- Storing: Keep in the refrigerator for up to 4 days.
- Reheating: Warm individual portions in the microwave or reheat the whole dish in the oven at 350°F (175°C) until heated through.
Substitutions & Variations
- Vegetarian version: Replace the turkey with sautéed mushrooms or plant-based ground meat.
- Spicy kick: Add extra red pepper flakes or a splash of hot sauce to the meat sauce.
- Extra veggies: Layer in sautéed spinach or roasted red peppers for additional flavor and nutrition.
Zucchini Lasagna with Ground Turkey
Looking for a healthy and delicious twist on classic lasagna? You’ve found it. This Zucchini Lasagna with Ground Turkey is a lighter, low-carb version of the traditional dish that’s big on flavor and easy to make.
Equipment
- - Mandoline or sharp knife
- - Large skillet
- - Baking dish (9x13-inch recommended)
- Mixing bowls
- Spatula
Ingredients
- #### Zucchini Layers
- - 3 large zucchinis sliced lengthwise into 1/8-inch-thick strips
- - 1 teaspoon salt to remove moisture
- #### Meat Sauce
- - 1 tablespoon olive oil
- - 1 pound ground turkey
- - 1 small onion diced
- - 3 cloves garlic minced
- - 1 24 oz jar marinara sauce (low-sugar if preferred)
- - 1 teaspoon dried basil
- - 1 teaspoon dried oregano
- - 1/2 teaspoon red pepper flakes optional
- - Salt and pepper to taste
- #### Cheese Mixture
- - 1 cup ricotta cheese
- - 1 cup shredded mozzarella cheese plus extra for topping
- - 1/4 cup grated Parmesan cheese
- - 1 large egg
- - 2 tablespoons chopped fresh parsley
Instructions
- **Prepare the zucchini**
- Lay the zucchini slices on a clean kitchen towel and sprinkle with salt. Let them sit for 15–20 minutes to draw out excess moisture. Pat dry with another towel to prevent a watery lasagna.
- **Make the meat sauce**
- Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, about 5–7 minutes. Stir in the diced onion and minced garlic, cooking until fragrant and softened. Add the marinara sauce, basil, oregano, red pepper flakes (if using), and salt and pepper to taste. Simmer for 10 minutes.
- **Mix the cheese filling**
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley. Mix until smooth and set aside.
- **Assemble the lasagna**
- Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of zucchini slices, followed by a layer of the ricotta mixture, and then the meat sauce. Repeat the layers, finishing with a layer of meat sauce and a sprinkle of mozzarella cheese on top.
- **Bake**
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown.
- **Rest and serve**
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
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