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Zucchini Lasagna with Ground Turkey – Light, Hearty & Low-Carb

This Zucchini Lasagna with Ground Turkey is the perfect lighter alternative to traditional lasagna. By swapping pasta for zucchini slices, you’ll cut carbs but keep all the savory, cheesy, saucy goodness you crave. It’s hearty, satisfying, and perfect for cozy weeknight dinners or meal prep! 🥒🧀
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

🥒 Lasagna Layers
  • 3 medium zucchinis thinly sliced lengthwise
  • 1 lb ground turkey
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 cups marinara sauce homemade or store-bought
  • 1 cup ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt & pepper to taste

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mandoline or sharp knife
  • Mixing bowls
  • Measuring cups & spoons
  • Spatula
  • Paper towels

Method
 

Step 1: Prep the Zucchini
  1. Slice zucchini lengthwise into thin strips (~⅛-inch thick) with a mandoline or sharp knife.
  2. Lay slices on paper towels; sprinkle lightly with salt.
  3. Let sit 15 minutes to draw out excess moisture; pat dry.
Step 2: Cook the Turkey
  1. In a large skillet, heat olive oil over medium heat.
  2. Add onion; sauté until soft (~3 minutes).
  3. Add garlic; cook 1 minute.
  4. Add ground turkey; cook until browned and fully cooked.
  5. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer 5 minutes.
  6. Step 3: Mix Ricotta Layer
  7. In a bowl, mix ricotta, egg, a pinch of salt, and half the Parmesan until smooth.
Step 4: Assemble the Lasagna
  1. Spread a thin layer of turkey sauce on bottom of greased 9×13 dish.
  2. Layer zucchini slices over sauce.
  3. Spread ricotta mixture over zucchini.
  4. Add more turkey sauce, then sprinkle mozzarella.
  5. Repeat layers, ending with sauce and mozzarella.
  6. Top with remaining Parmesan.
Step 5: Bake
  1. Cover with foil; bake at 375°F (190°C) for 25 minutes.
  2. Remove foil; bake another 15 minutes until bubbly and golden.
  3. Let rest 10 minutes before slicing.
Step 6: Serve
  1. Garnish with fresh basil or parsley, and enjoy warm!

Notes

🥄 Variations
Spicy: Add red pepper flakes to turkey sauce.
Veggie Boost: Layer in sautéed mushrooms, spinach, or bell peppers.
Cheese Swap: Use cottage cheese instead of ricotta.
Dairy-Free: Use plant-based cheeses.
🧊 Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Reheat: Microwave or bake at 350°F until hot.
Freezer: Freeze baked lasagna in portions; thaw and reheat.
❓ 10 FAQs
Do I need to peel zucchini?
No—just wash and slice.
Can I use ground beef or chicken?
Yes—swap turkey for your preferred ground meat.
How do I keep lasagna from being watery?
Salt and pat dry zucchini slices well before layering.
Can I make it ahead?
Yes—assemble and refrigerate up to 24 hours before baking.
Can I make it vegetarian?
Absolutely—omit meat and add more veggies.
What marinara sauce is best?
Any favorite jarred or homemade sauce works.
How thin should zucchini slices be?
About ⅛ inch for best texture.
Can I use yellow squash?
Yes—great for variety.
What sides pair well?
Garlic bread, salad, or roasted veggies.
How do I get neat slices?
Let lasagna rest before cutting for cleaner portions.
🏁 Conclusion
This Zucchini Lasagna with Ground Turkey is rich, cheesy, and full of flavor—satisfying comfort food made lighter with fresh zucchini. Perfect for healthy dinners everyone will love! 🥒🍗