Zucchini lasagna is one of those rare dishes that feels indulgent while staying fresh and wholesome. This Zucchini Lasagna with Ground Turkey is my lighter, veggie-packed twist on the Italian classic. It’s layered with rich meat sauce, creamy ricotta, and gooey mozzarella, all nestled between ribbons of thinly sliced zucchini instead of pasta.
Whether you’re looking for a low-carb alternative to traditional lasagna, a summer-friendly comfort dish, or just a hearty, healthy dinner idea, this recipe will hit the spot without weighing you down.
Why You’ll Love This Recipe
- Low-carb and gluten-free, yet rich and satisfying
- Packed with veggies and lean protein
- Perfect for meal prep—leftovers taste even better the next day
- A great way to use summer zucchini
- Inspired by traditional Italian flavors with a healthy twist
Ingredients
For the Zucchini Layers:
- 3 large zucchinis, sliced lengthwise into 1/8-inch thick strips
- 1 teaspoon salt (for moisture removal)
For the Meat Sauce:
- 1 pound ground turkey (lean or extra lean)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For the Cheese Filling:
- 1 cup ricotta cheese (or cottage cheese for a lighter version)
- 1 large egg
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
For Assembly:
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Step 1: Prep the Zucchini
Slice the zucchinis lengthwise into thin strips (about 1/8-inch thick) using a mandoline or sharp knife. Lay them out on paper towels, sprinkle both sides with salt, and let sit for 15–20 minutes to draw out excess moisture. Afterward, pat dry with additional paper towels to prevent a watery lasagna.
Step 2: Make the Meat Sauce
Heat olive oil in a large skillet over medium heat. Cook the ground turkey until browned, breaking it apart with a spoon. Remove and set aside.
In the same pan, sauté onion and garlic until fragrant and translucent (about 3 minutes). Add the red bell pepper and cook another 2–3 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer for 10–15 minutes, then return the turkey to the skillet. Cook another 5 minutes to let the flavors meld.
Step 3: Prepare the Cheese Filling
In a medium bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, and garlic powder until well combined. Set aside.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread a thin layer of meat sauce on the bottom of the dish. Layer zucchini slices over the sauce, slightly overlapping. Add half the cheese mixture, then more meat sauce, followed by a layer of mozzarella.
Repeat the layers: zucchini, cheese mixture, meat sauce, mozzarella. Finish with a generous topping of mozzarella on top.
Step 5: Bake
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until bubbly and golden on top.
Let the lasagna rest for 10 minutes before slicing—this helps the layers set.
Expert Tips & Substitutions
- Zucchini too watery? Try grilling the slices before layering or broiling them briefly to remove extra moisture.
- Cheese swap: Cottage cheese is a lighter option and adds more protein.
- Make it spicy: Add more red pepper flakes or a few dashes of hot sauce to the sauce.
- Meatless option: Replace turkey with lentils, mushrooms, or plant-based crumbles.
- More veggies: Layer in spinach, eggplant, or kale for an even bigger nutrient boost.
Make-Ahead & Storage
- Make ahead: Assemble the lasagna and refrigerate for up to 24 hours before baking.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating.
- Reheat: Warm in the oven at 350°F or microwave individual portions.
Serving Suggestions
This zucchini lasagna pairs perfectly with:
- A crisp green salad
- Garlic bread or low-carb cheesy breadsticks
- Roasted vegetables or grilled asparagus
- A glass of red wine or sparkling water with lemon
Final Thoughts
This Zucchini Lasagna with Ground Turkey is everything you love about traditional lasagna—with fewer carbs and more freshness. It’s hearty enough to satisfy even the biggest appetites, yet light enough to enjoy year-round. Each bite is rich, cheesy, and bursting with classic Italian flavor.
Try it out, and don’t forget to garnish with fresh basil for a bright, fragrant finish. Whether you’re cooking for the family or meal prepping for the week, this one’s a keeper!
Zucchini Lasagna with Ground Turkey
Ingredients
For the Zucchini Layers:
- 3 large zucchinis sliced lengthwise into 1/8-inch thick strips
- 1 teaspoon salt for moisture removal
For the Meat Sauce:
- 1 pound ground turkey lean or extra lean
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 can 14 oz crushed tomatoes
- 1 can 6 oz tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
For the Cheese Filling:
- 1 cup ricotta cheese or cottage cheese for a lighter version
- 1 large egg
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
For Assembly:
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish optional
Instructions
Step 1: Prep the Zucchini
- Slice the zucchinis lengthwise into thin strips (about 1/8-inch thick) using a mandoline or sharp knife. Lay them out on paper towels, sprinkle both sides with salt, and let sit for 15–20 minutes to draw out excess moisture. Afterward, pat dry with additional paper towels to prevent a watery lasagna.
Step 2: Make the Meat Sauce
- Heat olive oil in a large skillet over medium heat. Cook the ground turkey until browned, breaking it apart with a spoon. Remove and set aside.
- In the same pan, sauté onion and garlic until fragrant and translucent (about 3 minutes). Add the red bell pepper and cook another 2–3 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer for 10–15 minutes, then return the turkey to the skillet. Cook another 5 minutes to let the flavors meld.
Step 3: Prepare the Cheese Filling
- In a medium bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, and garlic powder until well combined. Set aside.
Step 4: Assemble the Lasagna
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish. Layer zucchini slices over the sauce, slightly overlapping. Add half the cheese mixture, then more meat sauce, followed by a layer of mozzarella.
- Repeat the layers: zucchini, cheese mixture, meat sauce, mozzarella. Finish with a generous topping of mozzarella on top.
Step 5: Bake
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until bubbly and golden on top.
- Let the lasagna rest for 10 minutes before slicing—this helps the layers set.
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