The Best Zucchini Lasagna with Ground Turkey Recipe You’ll Love

Crafting a delectable zucchini lasagna with ground turkey brings comfort food to a healthier dimension.

Mediterranean culinary traditions inspire this nutritious twist on classic pasta layers.

Vibrant green vegetables replace traditional noodles, creating a lighter meal packed with protein.

Lean ground turkey adds robust flavor without overwhelming the delicate zucchini ribbons.

Home cooks searching for low-carb alternatives will appreciate this innovative approach to traditional Italian cuisine.

Summer’s abundant zucchini harvest provides the perfect opportunity to experiment with this satisfying dish.

Jump into this recipe and savor a guilt-free, flavor-filled dining experience that will delight everyone at the table.

Zucchini Lasagna with Ground Turkey Everyone Enjoys

• Quick Health Swap: Replace traditional pasta lasagna noodles with nutrient-packed zucchini strips for a lower-carb, veggie-rich alternative that keeps all the delicious flavor.
• Minimal Prep Magic: Simplify lasagna-making with easy zucchini slicing and moisture-removal technique, cutting down complex cooking steps and delivering a hassle-free meal in under an hour.
• Family-Friendly Nutrition Hack: Transform classic comfort food into a protein-powered dish using ground turkey, making it a sneaky way to introduce more vegetables to picky eaters while maintaining a satisfying, hearty meal.
• Meal Prep Champion: Perfect for advance preparation, this zucchini lasagna can be assembled ahead of time and refrigerated, making it an ideal option for busy weeknights or meal planning enthusiasts.

Zucchini Lasagna with Turkey Ingredients

• Zucchini: Fresh summer squash that replaces traditional pasta noodles, creating a low-carb and lighter lasagna base. Choose firm, medium-sized zucchinis with smooth, unblemished skin for best results.
• Ground Turkey: Lean protein that adds hearty flavor to the lasagna. Select ground turkey with about 93% lean meat for optimal texture and healthiness.

• Salt: Essential for drawing out moisture from zucchini and enhancing overall dish flavor. Use kosher or sea salt for best taste.
• Paper Towels: Crucial for removing excess moisture from zucchini slices, ensuring a non-watery lasagna texture.

• Zucchini Strips: Thinly sliced lengthwise zucchini that mimics lasagna noodles. Uniform 1/8 inch thickness helps create even layers and consistent cooking.

Zucchini Lasagna with Turkey Baking Guide

Step 1: Prepare Zucchini Noodles

Grab your zucchinis and carefully slice them lengthwise into super-thin strips, aiming for about 1/8 inch thickness.

This will create our low-carb “noodle” base for the lasagna.

Step 2: Remove Moisture from Zucchini

Generously sprinkle salt over the zucchini strips and lay them out on paper towels.

Let them sit for 15 minutes to draw out excess water.

This important step ensures your lasagna won’t turn watery and will have a perfect texture.

Step 3: Dry Zucchini Strips

Using fresh paper towels, gently pat the zucchini strips until they are completely dry.

The goal is to remove as much moisture as possible to prevent a soggy lasagna.

Step 4: Brown Ground Turkey

Heat a large skillet over medium-high heat.

Add ground turkey and cook until it’s completely browned and no pink remains.

Break up the meat into small, even crumbles as it cooks.

Step 5: Season Turkey Mixture

• Garlic
• Dried oregano
• Salt
• Black pepper

Stir well to ensure the meat is evenly coated with the spices.

Step 6: Create Sauce Base

Pour in tomato sauce and diced tomatoes.

Simmer the mixture for about 10 minutes, allowing the flavors to meld together and the sauce to slightly thicken.

Step 7: Prepare Cheese Mixture

• Ricotta cheese
• Grated Parmesan
• Beaten egg
• Chopped fresh basil
• Salt
• Black pepper

Mix until all ingredients are well integrated.

Step 8: Layer Lasagna

• Spread a thin layer of meat sauce
• Add a layer of zucchini strips
• Spread cheese mixture
• Sprinkle mozzarella

Repeat these layers until you’ve used all ingredients, ending with cheese on top.

Step 9: Bake Lasagna

Preheat oven to 375°F.

Cover the baking dish with foil and bake for 25 minutes.

Remove foil and bake an additional 10-15 minutes until the top is golden and bubbly.

Step 10: Rest and Serve

Allow the lasagna to rest for 10-15 minutes after removing from the oven.

This helps it set and makes cutting easier.

Serve hot and enjoy your low-carb, delicious meal!

Simple Tips for Zucchini Turkey Lasagna

• Salting zucchini and letting it sit removes excess water, preventing a soggy lasagna and ensuring a perfectly layered dish.
• Select firm, medium-sized zucchinis with smooth skin for the best texture and easier slicing.
• Lightly grill or roast zucchini slices before assembling to enhance their natural sweetness and add a smoky dimension.
• Swap traditional pasta sheets with zucchini strips for a lighter, gluten-free version that's packed with vegetables and protein.
• Use clean kitchen towels or multiple paper towel layers to remove as much moisture as possible, ensuring a crisp and structured lasagna.

Turkey Zucchini Lasagna Storage

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator, ensuring the lasagna is completely cooled before sealing.
• Wrap individual portions or the entire lasagna tightly in plastic wrap and aluminum foil, then freeze for up to 2 months for maximum freshness.
• Thaw frozen lasagna in the refrigerator overnight, then reheat in a preheated 350°F oven covered with foil for 20-25 minutes until heated through.
• For quick reheating, microwave individual portions on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

Sides for Zucchini Lasagna

• Pair with Crisp White Wine: A chilled Pinot Grigio or Sauvignon Blanc cuts through the richness of the turkey and zucchini, offering a refreshing counterpoint to the lasagna's hearty flavors.
• Match with Fresh Green Salad: Toss a light arugula salad with lemon vinaigrette to provide a zesty, peppery contrast that complements the lasagna's warm, savory profile.
• Serve with Herbed Garlic Bread: Crusty garlic bread with fresh herbs like basil and parsley adds a crunchy texture and aromatic boost that enhances the overall meal experience.
• Complete with Light Red Wine: A young, slightly chilled Beaujolais or Pinot Noir offers a fruity, soft red wine option that won't overpower the delicate zucchini and lean turkey.

Zucchini Lasagna With Turkey And More Choices

• Low-Carb Veggie Option: Replace zucchini with thin eggplant or yellow squash slices for a similar texture and reduced carbohydrate content.
• Vegetarian Protein Swap: Substitute ground turkey with plant-based crumbles or lentils to create a meatless version of the lasagna while maintaining protein levels.
• Dairy-Free Alternative: Use cashew ricotta or tofu-based cheese replacement instead of traditional dairy cheese, making the recipe suitable for lactose-intolerant or vegan diets.
• Gluten-Free Adaptation: Ensure all ingredients like tomato sauce and seasonings are certified gluten-free, and verify cheese and meat sources do not contain gluten additives.

FAQs

• Is zucchini lasagna healthier than traditional lasagna?

Absolutely! Zucchini replaces pasta noodles, reducing carbohydrates and calories while adding more vegetables and nutrients to the dish.

• Can I use other ground meats instead of turkey?

Yes, ground beef, chicken, or even plant-based meat alternatives work perfectly in this recipe. Choose your favorite protein that complements the zucchini layers.

• Do I need to pre-cook the zucchini strips before assembling the lasagna?

No, salting and drying the zucchini strips helps remove excess moisture, which prevents a watery lasagna. The zucchini will cook during baking and become tender.

• Is this recipe gluten-free?

Yes, by replacing pasta with zucchini, this lasagna is naturally gluten-free, making it a great option for people with gluten sensitivities or celiac disease.

Zucchini Lasagna with Ground Turkey Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 20 reviews

• Total Time: 1 hour
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Comfort meets health in this mouthwatering zucchini lasagna with ground turkey, replacing traditional pasta with tender vegetable layers. Rich Mediterranean flavors and lean protein blend seamlessly, delivering a satisfying meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 pound (1 lb) ground turkey
• 1 large egg

Vegetables:

• 4 medium zucchinis, sliced into thin strips (about 1/8 inch thick)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon (1 tbsp) fresh parsley, chopped (optional)

Cheese and Seasonings:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce (low-sugar, if desired)
• 1 teaspoon (1 tsp) dried oregano
• 1 teaspoon (1 tsp) dried basil
• 1/2 teaspoon (1/2 tsp) salt
• 1/4 teaspoon (1/4 tsp) black pepper
• 1 tablespoon (1 tbsp) olive oil (for cooking)
• Salt (to draw out moisture from the zucchini)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Transform zucchinis into delicate longitudinal ribbons using a sharp knife or mandoline, ensuring uniform thickness around 1/8 inch.
2. Generously season the zucchini strips with salt, allowing them to rest on absorbent towels for quarter of an hour to eliminate surplus liquid.
3. Gently press additional paper towels atop the zucchini slices, extracting remaining moisture and preparing them for layering.
4. Preheat the oven to an optimal temperature of 375°F, creating an ideal environment for baking the lasagna.
5. In a robust skillet, sauté ground turkey until completely browned, breaking the meat into fine, uniform crumbles.
6. Incorporate marinara sauce and Italian seasonings into the cooked turkey, simmering the mixture to develop rich, harmonious flavors.
7. Prepare a creamy ricotta blend by mixing the cheese with eggs, garlic, and fresh herbs, creating a luscious binding agent.
8. Assemble the lasagna in a ceramic baking dish, alternating layers of moisture-free zucchini strips, seasoned turkey sauce, ricotta mixture, and shredded mozzarella.
9. Continue layering until all ingredients are utilized, ensuring a balanced distribution of components.
10. Cover the dish with aluminum foil, creating a protective barrier that prevents excessive browning.
11. Bake for approximately 45 minutes, then remove the foil and continue cooking until the top achieves a golden, bubbling finish.
12. Allow the lasagna to rest for 10-15 minutes after removing from the oven, enabling the layers to set and flavors to meld.

Notes

• Remove excess moisture from zucchini by salting and patting dry to prevent a watery lasagna and ensure a firmer texture.
• Swap ground turkey with plant-based alternatives like lentils or crumbled tofu for a vegetarian version that maintains protein content.
• Use a mandoline slicer for consistently thin zucchini strips to guarantee even cooking and a uniform layering in the lasagna.
• Consider roasting zucchini slices briefly before assembling to enhance their flavor and reduce additional moisture release during baking.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg