Zucchini lasagna

Zucchini Lasagna uses thinly sliced zucchini instead of pasta, layered with ground turkey, ricotta, and mozzarella for a low-carb alternative. It’s seasoned with Italian herbs and baked until golden and bubbly.

11 Nov 2025
Cook time 70 min
Prep time 20 min

Ingredients:

1 short spray cooking spray oil
1 zucchini
1 lb ground turkey
1 onion
1 tsp onion powder
1/2 can canned tomatoes
1 can canned tomato paste
1/8 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 cup water
1/4 tsp black pepper
1 egg
1.50 cups ricotta cheese
1/2 cup mozzarella cheese

Zucchini Lasagna is a delicious, low-carb alternative to traditional lasagna. Instead of pasta, this recipe uses sliced zucchini as the base, offering a lighter yet satisfying meal. Ground turkey provides a hearty texture while ricotta and mozzarella cheeses add creamy richness. Herbs and spices give this dish an authentic Italian flavor.

Instructions:

1. Prepare the Zucchini
- Slice the zucchini lengthwise into thin strips, approximately 1/8 inch thick. Use a mandoline slicer for even slices if available.

2. Cook the Turkey Filling
- Heat a non-stick skillet over medium heat and lightly coat with a short spray of cooking spray oil.
- Add the ground turkey and chopped onion to the skillet. Cook, breaking up the turkey with a spoon, until the meat is browned and the onions are translucent.
- Stir in the onion powder and garlic powder.
- Add the canned tomatoes (with their juice) and tomato paste to the skillet. Mix well.
- Season with oregano, basil, thyme, black pepper, and add the water. Stir to combine, bringing the mixture to a simmer. Let it cook for about 10-15 minutes, until the flavors meld and the sauce thickens slightly.

3. Prepare the Cheese Mixture
- In a medium bowl, beat the egg.
- Add the ricotta cheese to the bowl with the beaten egg and mix until fully combined.

4. Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Lay out a layer of zucchini slices over the meat sauce.
- Spread half of the cheese mixture over the zucchini slices.
- Add another layer of meat sauce over the cheese mixture.
- Repeat layering with remaining zucchini slices, cheese mixture, and meat sauce.

5. Top and Bake
- Sprinkle the shredded mozzarella cheese evenly over the top layer of the lasagna.
- Cover with aluminum foil, ensuring it does not touch the cheese to prevent sticking.

6. Bake
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

7. Serve
- Let the lasagna stand for 10 minutes before cutting into it. This ensures it sets up nicely.

8. Enjoy
- Serve warm and enjoy this delicious and healthy zucchini lasagna!

Zucchini Lasagna is a nutritious and flavorful dish perfect for those looking to reduce their carbohydrate intake without compromising on taste. The combination of zucchini, ground turkey, and cheeses makes for a hearty, satisfying meal that's sure to become a favorite.

Zucchini lasagna FAQ:

What is the baking time for zucchini lasagna?

Bake the zucchini lasagna in a preheated oven at 375°F (190°C) for 20 minutes covered with aluminum foil. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden brown.

How can I tell when the zucchini lasagna is done?

The lasagna is done when the cheese is bubbling and golden brown, and when you can easily cut through the layers without resistance. Allow it to rest for 10 minutes after baking for best results.

Can I make substitutions for the ground turkey?

Yes, you can substitute ground turkey with ground chicken, lean beef, or a plant-based meat alternative to suit your dietary preferences.

How should I store leftover zucchini lasagna?

Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven or microwave until heated through.

What can I use instead of ricotta cheese?

You can use cottage cheese or a blend of cream cheese and Greek yogurt as a substitute for ricotta. Adjust the quantities to maintain a similar texture.

Cooking Tips:

- Use a mandoline slicer to get uniform zucchini slices, which helps in even cooking.

- To avoid excess water, sprinkle zucchini slices with salt and let them sit for about 10 minutes; pat them dry before using.

- Feel free to add more vegetables like mushrooms or spinach for added nutrition and flavor.

- Make sure to drain the ground turkey well after cooking to prevent the lasagna from becoming too watery.

- Let the lasagna rest for about 10-15 minutes after baking to allow it to set before slicing.

Nutrition Facts

4 Servings
Calories 420kcal
Protein 45g
Carbohydrates 18g
Fiber 4.32g
Sugar 11g
Fat 20g

Zucchini lasagna