If you’re looking for a lighter, low-carb twist on classic lasagna, this zucchini lasagna with ground turkey is the answer! The zucchini slices replace the traditional pasta layers, keeping this dish fresh, flavorful, and healthy. It’s perfect for anyone looking to reduce carbs without sacrificing taste.
Why You’ll Love This Recipe?
- Low-carb, high flavor – Zucchini slices replace the noodles, making this a guilt-free version of a classic comfort food.
- Packed with protein – The ground turkey adds a lean protein punch while still keeping the dish hearty.
- Easy to make – With simple ingredients and easy steps, you can have this dish on the table in no time.
- Family-friendly – A healthy meal that everyone will love, even the picky eaters.
Ingredients
For the Ground Turkey Mixture:
ground turkey
onion, chopped
garlic, minced
marinara sauce (low-sugar, if desired)
dried oregano
dried basil
salt
black pepper
olive oil
For the Zucchini Layers:
zucchinis, sliced into thin strips
Salt
For the Cheese Layer:
ricotta cheese
shredded mozzarella cheese
grated Parmesan cheese
egg
fresh parsley, chopped (optional)
Directions
Prepare the Zucchini
Start by slicing the zucchini into thin, long strips. Lay the slices on paper towels and sprinkle them with salt to draw out excess moisture. Let them sit for about 10 minutes, then blot them dry.
Cook the Ground Turkey
In a skillet, brown the ground turkey over medium heat. Add minced garlic, onions, and seasonings like basil, oregano, salt, and pepper. Cook until the turkey is fully browned and the onions are soft.
Mix the Cheese
In a bowl, combine ricotta cheese with egg, some fresh parsley, and a little salt and pepper. This will create the creamy filling for your lasagna layers.
Layer the Lasagna
Preheat your oven to 375°F (190°C). Start by spreading a thin layer of marinara sauce at the bottom of a baking dish. Layer zucchini slices over the sauce, followed by a layer of the cooked ground turkey mixture, a layer of ricotta cheese, and a sprinkle of mozzarella. Repeat the layers until you run out of ingredients, finishing with a top layer of marinara sauce and mozzarella.
Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve and Enjoy
Let the lasagna cool for a few minutes before slicing and serving. You can top it with fresh basil or a sprinkle of Parmesan for extra flavor.
Expert Tips and Tricks
- Cut the zucchini thin – The thinner the zucchini slices, the better they’ll layer and cook without being too watery.
- Pre-salt the zucchini – Salting the zucchini before cooking helps to remove moisture, so your lasagna isn’t soggy.
- Make it extra cheesy – Feel free to add more mozzarella or a handful of Parmesan between the layers for an extra cheesy experience.
- Make it ahead – This lasagna can be assembled ahead of time and stored in the fridge for up to 24 hours before baking.
Recipe Variations and Possible Substitutions
- Swap ground turkey for ground beef – If you prefer beef, simply substitute ground turkey for ground beef.
- Use different cheese – Ricotta is traditional, but you can swap it for cottage cheese or even mascarpone for a creamier filling.
- Add veggies – Try adding spinach, mushrooms, or bell peppers to the ground turkey mixture for extra flavor and nutrients.
- Dairy-free option – Use dairy-free ricotta and cheese alternatives for a dairy-free version of this dish.
Serving and Pairing Suggestions
This zucchini lasagna is delicious on its own, but you can serve it alongside a light salad or steamed vegetables for a complete meal. If you’re not strictly low-carb, pair it with a side of garlic bread for a classic Italian meal. For drinks, a crisp white wine or iced tea would complement the flavors perfectly.
Storage and Reheating Tips
- Storage – Store leftover lasagna in an airtight container in the fridge for up to 4 days.
- Reheating – Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. You may need to cover it with foil to prevent it from drying out.
FAQs
Can I freeze zucchini lasagna?
Yes, zucchini lasagna freezes well. Assemble it and cover tightly with foil, then freeze for up to 3 months. When ready to eat, bake from frozen, adding extra time to cook.
Can I use store-bought marinara sauce?
Absolutely! Store-bought marinara sauce works perfectly in this recipe. Look for one with simple ingredients for the best flavor.
Can I make this with no cheese?
Yes! You can omit the cheese and still enjoy a tasty, light meal, or use a dairy-free alternative.
How can I make my lasagna less watery?
Salting the zucchini before assembling and making sure to blot out the moisture is key to avoiding watery lasagna.
Conclusion
This zucchini lasagna with ground turkey is a flavorful, healthy, and satisfying dish that’s perfect for any occasion. With layers of savory turkey, creamy ricotta, and fresh zucchini, it’s a twist on traditional lasagna that will have everyone asking for seconds. Enjoy it as a wholesome dinner or serve it for a crowd — it’s a guaranteed hit!
Print
Zucchini Lasagna with Ground Turkey
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dinner, Low-Carb
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Zucchini Lasagna with Ground Turkey offers a healthier, low-carb take on the traditional lasagna. By swapping pasta with zucchini and using lean ground turkey, you get a lighter, yet still incredibly satisfying, version of this classic comfort dish. The zucchini layers hold the rich and flavorful turkey marinara sauce, topped with a creamy cheese mixture that’s baked to golden perfection. A perfect weeknight meal for those looking for something nutritious and delicious!
Ingredients
For the Ground Turkey Mixture:
- 1 lb ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups marinara sauce (low-sugar, if desired)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Zucchini Layers:
- 4 medium zucchinis, sliced into thin strips (about 1/8 inch thick)
- Salt (to draw out moisture from the zucchini)
For the Cheese Layer:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Prepare the Zucchini:
- Slice zucchinis lengthwise into thin strips (around 1/8 inch thick).
- Sprinkle the zucchini slices with salt and place them on paper towels to draw out excess moisture for about 15 minutes. Pat them dry with more paper towels before using.
Cook the Ground Turkey Mixture:
- Heat olive oil in a skillet over medium heat.
- Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened.
- Add the ground turkey, breaking it up as it cooks. Brown for 5-7 minutes until fully cooked.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes to allow the flavors to blend. Set aside.
Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley (optional) to form a creamy cheese layer.
- In a baking dish, start by spreading a thin layer of the turkey mixture on the bottom.
- Layer zucchini slices over the turkey, followed by a layer of the cheese mixture.
- Repeat layering the turkey, zucchini, and cheese, finishing with a layer of cheese on top.
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve:
- Allow the lasagna to cool for a few minutes before slicing and serving.
- For a complete meal, serve with a fresh side salad or roasted vegetables.
Notes
- For added richness, mix some crumbled feta into the cheese layer for extra flavor.
- Make ahead: Prepare the lasagna ahead of time and refrigerate until ready to bake. You can bake it the next day or even freeze it for later.
- For a dairy-free version, use dairy-free cheese alternatives and skip the ricotta.
Nutrition
- Serving Size: 1 slice
- Calories: ~320
- Sugar: 6g
- Sodium: ~670mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: ~90mg
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