Zucchini Lasagna Ground Turkey

This zucchini lasagna with ground turkey has revolutionized my family's dinner routine, offering all the comfort of traditional lasagna without the carb overload. The tender slices of zucchini perfectly replace pasta sheets while the savory turkey and three-cheese blend create that familiar, satisfying flavor profile we all crave.

I first created this recipe when my sister was following a low-carb diet but still wanted to join our Sunday family dinners. It was such a hit that it has completely replaced traditional lasagna in our regular rotation, even with the pasta lovers.

Ingredients

• Zucchini: Sliced lengthwise into thin strips forming the perfect pasta alternative with a mild flavor that lets other ingredients shine
• Lean ground turkey: Offering high protein with less fat than beef while still providing satisfying richness
• Low carb marinara sauce: Adding classic Italian flavor without unnecessary sugars. Look for brands with under 5g carbs per serving
• Ricotta cheese: Creating that creamy classic lasagna layer that brings everything together
• Mozzarella and Parmesan cheeses: Providing the perfect melt and sharp flavor contrast; use freshly grated for best melting properties
• Eggs: Acting as a binder for the cheese mixture ensuring perfect slices when served
• Fresh garlic and dried herbs: Infusing authentic Italian flavor throughout the dish
• Olive oil: For sautéing with its distinctive flavor that elevates the entire dish

Step-by-Step Instructions

Prepare the Zucchini:

Slice zucchini lengthwise into thin 1/8-inch strips using a mandoline if available for consistency. Sprinkle with salt and let sit for 10-15 minutes to draw out excess moisture. Pat thoroughly dry with paper towels. This critical step prevents a watery lasagna.

Cook the Turkey Mixture:

Heat olive oil in a large skillet over medium heat until shimmering. Add ground turkey, breaking it into small crumbles with a wooden spoon. Cook until no pink remains, about 5-7 minutes. Add garlic and half the herbs, cooking until fragrant, about 30 seconds. This gradual layering of flavors builds depth in the final dish.

Create the Cheese Mixture:

Combine ricotta cheese, 1 cup of mozzarella, Parmesan, eggs, and remaining herbs in a large bowl. Mix thoroughly until completely incorporated. The eggs will help set this mixture during baking, creating perfect sliceable layers.

Assemble the Lasagna:

Start with a thin layer of meat sauce on the bottom of your baking dish to prevent sticking. Layer zucchini strips, overlapping slightly to mimic pasta sheets. Spread 1/3 of the cheese mixture carefully over the zucchini, then 1/3 of the meat sauce. Repeat these layers two more times, finishing with meat sauce and remaining mozzarella on top.

Bake to Perfection:

Cover with foil and bake at 375°F for 30 minutes. This initial covered bake allows zucchini to soften and flavors to meld. Remove foil and continue baking for 15 more minutes until cheese is golden and edges are bubbling. Allow to rest for 10-15 minutes before serving. This rest time is crucial for proper setting.

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You Must Know

The real secret to this recipe is properly preparing the zucchini. The first time I made this I skipped salting and drying the zucchini slices and ended up with lasagna soup. Taking those extra 15 minutes to draw out moisture transforms this from a good dish to an exceptional one that even traditional lasagna lovers request again and again.

Handling Excess Moisture

Zucchini naturally releases water during cooking which can make your lasagna soggy. Beyond salting and patting dry, consider grilling or roasting zucchini slices for 5-7 minutes before assembly. This pre-cooking step further reduces moisture while adding a slightly smoky flavor dimension that works beautifully with the turkey.

Make Ahead Options

This lasagna actually improves with time making it perfect for busy weeknights. Assemble completely up to 24 hours in advance keeping refrigerated until ready to bake. You can also freeze the unbaked lasagna for up to 3 months. Thaw overnight in the refrigerator before baking adding an extra 15 minutes of covered bake time if starting from cold.

Vegetarian Adaptation

Transform this into a vegetarian powerhouse by replacing ground turkey with a mixture of finely chopped mushrooms, walnuts, and crumbled tempeh sautéed with the same seasonings. This plant-based alternative provides similar texture and protein while maintaining the satisfying nature of the original recipe.

Serving Suggestions

This protein-rich lasagna pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity perfectly complement the rich, savory flavors of the dish. For those not strictly watching carbs, a small slice of crusty garlic bread on the side helps soak up every last bit of sauce.

Frequently Asked Questions

→ How do I prepare zucchini for lasagna?

Slice zucchini lengthwise, salt it to remove moisture, and pat dry before layering in the lasagna.

→ Can I use a different protein instead of ground turkey?

Yes, ground chicken or lean ground beef works well as substitutes for ground turkey.

→ How do I prevent the lasagna from becoming watery?

Properly salting and drying the zucchini slices, as well as using a thick marinara sauce, helps reduce excess moisture.

→ What cheese alternatives can I use?

Instead of ricotta, you can use cottage cheese. For mozzarella, try a low-fat version or dairy-free cheese if preferred.

→ How should I store leftovers?

Store leftover lasagna in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.

→ Is this dish suitable for meal prep?

Yes, you can assemble the lasagna one day ahead, refrigerate it, and bake when ready to serve.