Description
Zucchini Lasagna with Ground Turkey is a low-carb, high-protein twist on a comfort food classic. Layers of thinly sliced zucchini, seasoned ground turkey, creamy ricotta, and melty mozzarella come together in a gluten-free, keto-friendly casserole that satisfies without the carb crash. Perfect for weeknight dinners or meal prep.
Ingredients
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4 medium zucchinis, sliced lengthwise into ⅛-inch (3 mm) strips
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1 lb lean ground turkey
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1 cup low-carb marinara sauce
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15 oz ricotta cheese
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 large eggs
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2 cloves garlic, minced
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1 tsp dried basil
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1 tsp dried oregano
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Salt and pepper, to taste
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2 tbsp olive oil
Instructions
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Lay out zucchini slices, sprinkle with salt, and let sit for 10–15 minutes. Pat dry.
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Heat olive oil in a skillet. Add ground turkey and cook until browned. Add garlic, half the herbs, salt, and pepper. Cook 2 more minutes.
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Stir in marinara sauce and simmer for 5 minutes.
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In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, eggs, and remaining herbs.
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In a 9×13-inch baking dish, layer turkey sauce, zucchini, and cheese mixture. Repeat layers 2 more times.
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Finish with remaining sauce and top with 1 cup mozzarella.
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Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 15 minutes until bubbly.
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Let rest 10–15 minutes before slicing.
Notes
Salt and pat the zucchini dry to avoid excess moisture.
Use a mandoline for thin, even slices.
For a keto version, use sugar-free marinara and full-fat cheeses.
Add spinach, mushrooms, or bell peppers for extra vegetables.
Freezes well and makes great leftovers.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired