Description
A hearty, low-carb lasagna made with zucchini noodles, ground turkey, and a creamy ricotta blend. This budget-friendly, kid-approved meal is easy to make ahead and provides comfort food vibes without the heavy carbs.
Ingredients
Scale
- 3 large zucchini (about 2.5 lbs / 1.1 kg)
- 1.5 lbs ground turkey (93% lean)
- 1 tablespoon Italian seasoning
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 2 cups ricotta cheese (whole milk)
- 1 large egg
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 24 oz marinara sauce (no added sugar)
- 2 cups mozzarella cheese, shredded
- ¼ cup extra Parmesan cheese for topping
Instructions
- Preheat oven to 375°F (190°C).
- Wash zucchini and trim ends. Grate lengthwise into long strips using a box grater.
- Lay zucchini strips on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly with fresh paper towels.
- Heat a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon.
- Season turkey with salt, pepper, and Italian seasoning. Cook until browned and no pink remains. Drain excess liquid if necessary.
- Stir in minced garlic and cook for 1 minute until fragrant. Remove from heat.
- In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, and chopped parsley. Mix until smooth.
- Lightly spray a 9×13 inch baking dish with non-stick spray or rub with olive oil.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Lay 3-4 zucchini strips across the dish, slightly overlapping.
- Spread half of the ricotta mixture over the zucchini.
- Spread half of the turkey mixture over the ricotta.
- Spoon half of the remaining marinara sauce over the turkey.
- Sprinkle a third of the mozzarella cheese over the sauce.
- Repeat layers: zucchini, remaining ricotta, remaining turkey, remaining sauce, and finally the rest of the mozzarella and remaining Parmesan.
- Cover the dish with foil (tented so it doesn’t touch the cheese). Bake for 25 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is bubbly and slightly golden.
- Let the lasagna rest for 10-15 minutes before cutting to allow layers to set.
Notes
Do not skip salting and drying the zucchini, as this prevents the lasagna from becoming watery. For best results, use fresh mozzarella block and shred it yourself to avoid anti-caking agents. This recipe freezes well; assemble but do not bake, wrap tightly, and freeze. Thaw overnight in the fridge before baking, adding 10-15 minutes to cook time.
- Prep Time: 26 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 18
- Carbohydrates: 9
- Fiber: 2
- Protein: 28
Keywords: low-carb, zucchini lasagna, ground turkey, budget meal, family dinner, gluten-free, keto-friendly, make-ahead