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A lighter twist on classic lasagna using zucchini slices instead of pasta, layered with lean ground turkey, low-carb marinara, ricotta, mozzarella, and Parmesan cheeses. Low in carbs and rich in protein, perfect for those seeking a comforting yet healthier meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
  • 1 lb (450g) lean ground turkey
  • 1 cup (240ml) low-carb marinara sauce
  • 15 oz (425g) ricotta cheese
  • 2 cups (200g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis lengthwise into even 1/8-inch thick strips using a mandolin or sharp knife.
  3. Lay zucchini strips on paper towels, sprinkle with salt, let sit 10–15 minutes, then pat dry to remove moisture.
  4. Heat olive oil in a large skillet over medium heat and add ground turkey; cook until browned, breaking it apart.
  5. Stir in minced garlic, half the dried basil and oregano, and salt and pepper; cook about 2 minutes.
  6. Add marinara sauce to the skillet and simmer for about 5 minutes, then set the meat sauce aside.
  7. If the marinara is too watery, stir in a spoonful of tomato paste or a pinch of almond flour to thicken.
  8. In a bowl, combine ricotta, 1 cup shredded mozzarella, grated Parmesan, eggs, and the remaining herbs.
  9. Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish.
  10. Arrange a single overlapping layer of zucchini slices to cover the bottom of the dish.
  11. Spread one-third of the cheese mixture over the zucchini, then one-third of the meat sauce.
  12. Repeat the zucchini, cheese mixture, and meat sauce layering two more times, finishing with meat sauce on top.
  13. Sprinkle the remaining shredded mozzarella evenly over the top.
  14. Cover the dish with foil and bake for 30 minutes.
  15. Remove the foil and bake an additional 15 minutes until the top is golden and bubbly.
  16. Let the lasagna rest for 10–15 minutes before slicing.

Notes

Salting and draining zucchini slices is essential to prevent watery lasagna., Use a mandolin slicer for even zucchini slices to ensure uniform cooking and better structure., Thicken marinara sauce with tomato paste or almond flour if too watery to maintain texture., For make-ahead meals, assemble the lasagna up to 24 hours in advance and store in the fridge., Leftover lasagna keeps well for 3-4 days in the refrigerator and can be frozen for up to 3 months., To reheat, microwave individual portions or warm in a 350°F oven covered with foil for about 20 minutes., Variations include Mediterranean style with feta and olives, Mexican-inspired with taco seasoning, vegetarian with plant-based ground meat, or creamy white lasagna with Alfredo sauce., Substitute yellow squash for zucchini for color variation., Dairy-free cheese alternatives can be used but may affect texture and flavor., Avoid frozen zucchini if possible, or thaw and remove excess liquid before use.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 340 calories per serving
  • Fat: Moderate fat content (~15g per serving)
  • Carbohydrates: Low carbohydrates due to zucchini replacing pasta (~12g per serving)
  • Protein: High protein from ground turkey and cheeses (~30g per serving)