Zucchini Lasagna

A low carb lasagna made with zucchini noodles, ground turkey, cheese and more!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 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.

Video

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