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a slice of zucchini lasagna on a plate with a bite taken out with a fork
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Zucchini Lasagna

A low carb lasagna made with zucchini noodles, ground turkey, cheese and more!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 367kcal
Author Ashley C.

Ingredients

  • 1 1/2 pounds zucchini squash (3-4 small to medium-sized)
  • 2 teaspoons kosher salt divided
  • 1 pound ground turkey
  • 4 ounces cremini mushrooms chopped
  • 1/4 cup chopped onion
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper divided
  • 24 ounces pasta sauce
  • 1 cup ricotta cheese
  • 1 large egg lightly beaten
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup shredded Parmesan cheese divided

Instructions

  • Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Trim the ends of the zucchini then, using a mandoline, slice into ¼ inch thick “lasagna noodles”. Divide the strips between the prepared baking sheets, drizzle them with olive oil, sprinkle with 1 teaspoon salt, and roast for 10 minutes. Remove the pans from the oven and set aside to cool. Reduce oven temperature to 375 degrees F after baking zucchini.
  • Meanwhile, in a large skillet, cook the ground turkey with the mushrooms and onion over medium-high heat for 6-8 minutes until fully cooked. Stir in Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and pasta sauce, then bring it to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
  • In a medium mixing bowl, combine ricotta cheese, egg, remaining salt and pepper, 1 cup of mozzarella, and ¼ cup Parmesan; mix well.
  • Spread ½ cup of meat sauce on the bottom of a 13x9-inch baking dish coated with cooking spray. Place a single layer of zucchini noodles on top, then carefully spread on half of the cheese mixture, followed by ⅓ of the meat sauce. Repeat the layers - noodles, remaining cheese, ⅓ of the sauce. Place a final layer of noodles on top, the remaining sauce, then sprinkle with the mozzarella and Parmesan.
  • Bake, uncovered, for 40 minutes. Allow the lasagna to sit for 10-15 minutes before serving.

Notes

Storing: Any leftover zucchini lasagna can be stored in the fridge for 3-4 days. Reheat it by adding it to a 325F preheated oven and cooking it uncovered for 15-20 minutes or until completely warmed through. 
Freezing: Because zucchini is a high water vegetable, it does not hold up well when freezing. Therefore, freezing is not recommended.

Nutrition

Calories: 367kcal | Carbohydrates: 14g | Protein: 38g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1832mg | Potassium: 1086mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1288IU | Vitamin C: 29mg | Calcium: 423mg | Iron: 3mg