Zucchini Lasagna with Ground Turkey

Introduction

Craving lasagna but looking for something lighter, gluten-free, or lower in carbs? This Zucchini Lasagna with Ground Turkey is a wholesome alternative to the classic Italian favorite—without sacrificing flavor. With searches for “healthy lasagna recipes” up by 35%, it’s clear people want comfort food with a clean twist. This veggie-packed, protein-rich dish is easy to prep, family-friendly, and perfect for meal prep or weeknight dinners.

Ingredients List

3 medium zucchinis, thinly sliced lengthwise
1 lb (450g) ground turkey
2 cups marinara sauce (no sugar added preferred)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1½ cups ricotta cheese (or cottage cheese)
1 egg
2 cups shredded mozzarella
¼ cup grated Parmesan
Fresh basil or parsley, for garnish

Substitution Suggestions:

Swap ricotta with Greek yogurt for higher protein
Use ground chicken or lean beef if preferred
Add mushrooms or spinach for extra vegetables

Timing

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Step-by-Step Instructions

Step 1: Prepare the zucchini

Slice zucchini lengthwise into ⅛-inch strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle lightly with salt, and let sit for 15–20 minutes to draw out moisture. Pat dry before assembling.

Step 2: Cook the turkey sauce

In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, then add ground turkey. Cook until browned, breaking it up as it cooks. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

Step 3: Mix the ricotta filling

In a bowl, mix ricotta cheese with the egg and a pinch of salt and pepper.

Step 4: Layer the lasagna

In a 9×13″ baking dish:

Spread a thin layer of turkey sauce
Add a layer of zucchini strips
Spread half the ricotta mixture
Sprinkle with mozzarella
Repeat layers, ending with sauce and remaining cheese on top

Step 5: Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden. Rest for 10 minutes before slicing.

Nutritional Information (Per Serving – serves 6)

Calories: 330 kcal
Protein: 32g
Carbohydrates: 9g
Fat: 18g
Fiber: 2g
Sugar: 5g

Healthier Alternatives

Use dairy-free cheese to make it paleo or Whole30 compliant
Add flaxseed or ground chia in the ricotta for a fiber boost
Use reduced-fat mozzarella to lower calories further

Serving Suggestions

Serve with a side salad or roasted green beans
Add a slice of crusty keto bread for dipping
Top with red pepper flakes or pesto for extra zing

Common Mistakes to Avoid

Skipping the zucchini sweat: Not drying them leads to a watery casserole
Using too much sauce: The zucchini naturally releases water
Overbaking: Can dry out the turkey or over-melt the cheese

Storing Tips

Store in the fridge for up to 4 days in an airtight container
Reheat in the oven or microwave; it actually tastes better the next day
Freezes well—wrap in foil and store for up to 2 months

Conclusion

This Zucchini Lasagna with Ground Turkey proves that comfort food can be clean, satisfying, and incredibly flavorful. It’s ideal for low-carb eaters, veggie lovers, or anyone wanting a lighter spin on a classic dish.

Try it out this week and let us know your favorite lasagna hacks in the comments! Subscribe for more healthy comfort food recipes.