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Home By Diet Gluten-Free

Zucchini Lasagna Recipe

★★★★★ 7 Reviews Recipe Print
gf nf
By: Erin3/1/22

This post may contain affiliate links. Please read my disclosure policy.

zucchini lasagna
zucchini lasagna

Looking for a healthy Italian dinner recipe? Bake a zesty and flavorful zucchini lasagna with layers of ricotta cheese and ground turkey! It’s gluten-free and made with all whole ingredients – so good and good for you too.

zucchini lasagna

Tasty Italian Zucchini Lasagna

Are you looking for a low-carb Italian pasta dish? I sometimes have days where I am craving a good chicken parmesan pasta or a yummy veggie skillet lasagna, but still want something that’s light.

That’s when I turn to zucchini.

Yup, I’m one of those people. Seriously though, don’t knock it till ya try it!

Zucchini has a naturally sweet flavor that enhances all the other flavors in a recipe. Plus, they hold their shape pretty well when cooked, which makes them a perfect substitution for noodles in this zucchini lasagna dish.

It’s kind of amazing how much tasty zucchini is when you smother it in meat, garlic, and tons of cheese. You honestly don’t even miss the noodles!

This lasagna recipe is also super easy to make! To save time, I didn’t go all the way and make my own marinara sauce. I just used Rao’s sauce, which is used by many on a low-carb diet as it does not have any added sugar and it’s lower in carbs.

They are seriously the best!

If you have ever been tempted to make a pasta dish lately, then this zucchini lasagna recipe is just for you. Keep reading and you’ll see exactly how to do that.

scooping zucchini lasagna
zucchini lasagna on plate

Ingredients Needed

The list might look long, but every single ingredient is important in this zucchini lasagna. Here’s a bit more about what you’ll need:

  • Zucchini: To make enough for an entire lasagna, you’ll need 5 zucchinis.
  • Salt: Just enough to cover the zucchini noodles.
  • Olive Oil: You only need about a tablepsoon, to saute the onions and garlic.
  • Yellow onion: Dice half of an onion.
  • Ground turkey: It takes an entire pound of turkey to make this lasagna. For the best results, use 93/7% blend.
  • Garlic: Mince 3 garlic cloves. You can use more if you want it to have a stronger flavor.
  • Part skim ricotta cheese: You need one cup of this kind of cheese. It gives it a creamy texture without an overpowering richness.
  • Fat free cottage cheese: Use 1/2 a cup in the lasagna. It increases the protein in the dish.
  • Parmesan cheese: You only need 1/4 cup of grated parmesan cheese. You can use the preshredded kind or do it yourself!
  • Egg: This is the ingredient that keeps everything together. You only need one egg for this recipe.
  • Pepper: Add about 1/2 a teaspoon, or just enough to bring out the flavors.
  • Dried oregano: Two teaspoons of oregano will really make this taste like an authentic Italian dish!
  • Chopped fresh basil: 1/4 a cup of fresh basil is just the thing to bring out the rest of the fresh flavors.
  • Marinara sauce: Use 1 1/2 cups of your favorite jarred marinara sauce. My favorite kind is Rao’s homemade sauce.
  • Lite shredded mozzarella cheese: Use enough to really cover the lasagna. For me, it was 2 cups.
making zucchini lasagna

Kitchen Tools Required For This Casserole

You don’t need anything fancy to make this dish – just a skillet and a casserole dish and a few utensils.

  • 9×13 Casserole Dish
  • Cutting Board
  • Knife
  • Saute Pan or Skillet
  • Medium Mixing Bowl
  • Baking Sheet
  • Paper Towels

For measuring, you will need 1 cup, 1/2 cup, 1/4 cup, 1 teaspoon, 1/2 teaspoon.

How To Make Easy Zucchini Lasagna

This lasagna is as easy as the kind with noodles. First, preheat the oven to 350F and grease a 9×13 casserole dish.

Next, slice the zucchini into noodle-like strips, about 1/4 inch thick. Set them aside on a baking sheet, and salt each noodle liberally (this helps suck up the moisture from the veggie). After ten minutes, dry noodles off completely on a paper towel.

In a large saute pan, heat olive oil and onion. Cook them for 2-3 minutes and then add ground turkey.

Once the turkey is almost cooked through, add garlic. Turn off the heat once the turkey is cooked.

In a medium bowl, mix together ricotta cheese, cottage cheese, parmesan cheese, egg, salt, pepper, basil, and oregano. Stir in the turkey mixture.

In a 9×13 casserole dish, add 1/2 cup marinara sauce, spread around the bottom.

Now you are ready to make the lasagna layers!

Add a layer of zucchini noodles, touching but not overlapping. Then, add 1/2 cup more red sauce and spread around.

Add half of the ricotta and turkey mixture, spread around. Then, sprinkle 1 cup mozzarella cheese.

Repeat those steps by adding another layer of zucchini, red sauce, ricotta mixture, and mozzarella cheese.

Bake the lasagna for 45 minutes, then turn to broil for 5 more minutes, making the cheese toasty.

Let it sit 15 minutes before eating. If there is excess liquid, drain.

making zucchini lasagna

Recipe Tips

Below are some common zucchini lasagna questions. Don’t see the question you are looking for? Leave a comment at the bottom of this post!

How do you cut the zucchini the same thickness each time?

The easiest way to cut the zucchini into ribbons is to use a mandolin slicer. If you don’t have a mandolin, you can use a food processor.

Another really easy way to cut it into thin strips is to use a vegetable peeler. Just run the peeler down the length of the zucchini. It’s so easy!

How do you keep zucchini lasagna from being watery?

The secret to preventing zucchini lasagna from becoming mushy is to salt the zucchini and remove as much moisture as possible. Add enough salt to the zucchini slices so that it completely covers them. Then, lay them out on a baking sheet.

Finally, blot it dry with a paper towel after a bit. This will absorb quite a bit of moisture and make the noodles a little crispier in your dish.

Do you rinse zucchini after salting?

No, do not rinse the zucchini after you salt it. This will keep the zucchini as dry as possible. If you are worried about how much salt you are using, don’t add more salt to the cheese or sauce mixture.

zucchini lasagna

Storing leftovers

This tastes the best when it is fresh and hot out of the oven. Store it in an airtight container in the refrigerator. It will only last about 3 days. After 3 days, the texture will begin to soften and deteriorate.

It will still taste delicious the next day but eat it soon for the best flavor.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite casserole-style dishes. Enjoy!

  • Buffalo Chicken Casserole With Cauliflower
  • Broccoli Cheddar Spaghetti Squash Casserole
  • Buffalo Chicken Sweet Potato Casserole
  • Lemon Chicken Spaghetti Squash Casserole
  • Healthy Turkey Enchiladas

Recipe by Erin Morrissey and Photos by The Mindful Hapa

scoop of zucchini lasagna
scooping zucchini lasagna
★★★★★ 5 from 7 reviews

Zucchini Lasagna Recipe

Looking for a healthy Italian dinner recipe? Bake a zesty and flavorful zucchini lasagna with layers of ricotta cheese and ground turkey! It’s gluten-free and made with all whole ingredients – so good and good for you too.

Prep: 20Cook: 60Total: 1 hour 20 minutes
Yield 14 servings 1x
Print Pin it Rate

Ingredients

  • 5 medium zucchini
  • salt, enough to cover zucchini noodles
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 1 lb ground turkey (93/7 blend)
  • 3 cloves garlic, minced
  • 1 cup part skim ricotta cheese
  • 1/2 cup fat free cottage cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp dried oregano
  • 1/4 cup chopped fresh basil
  • 1.5 cups marinara sauce (jarred sauce, I used Raos)
  • 2 cups lite shredded mozzarella cheese

Instructions

  1. Preheat oven to 350F and grease a 9×13 casserole dish.
  2. Slice zucchinis into noodle like strips, about 1/4 inch thick. Set aside on baking sheet, and salt each noodle liberally. After ten minutes, dry noodles off completely on paper towel.
  3. In a large saute pan, heat olive oil and onion. Cook for 2-3 minutes and then add ground turkey.
  4. Once turkey is almost cooked through, add garlic. Turn off heat once turkey is cooked.
  5. In a medium bowl, mix together ricotta cheese, cottage cheese, parmesan cheese, egg, salt, pepper, basil, and oregano. Stir in turkey mixture.
  6. In 9×13 casserole dish, add 1/2 cup marinara sauce, spread around bottom.
  7. Add a layer of zucchini noodles, touching but not overlapping. Then add 1/2 cup more red sauce and spread around.
  8. Add half of the ricotta and turkey mixture, spread around. Then sprinkle 1 cup mozzarella cheese.
  9. Repeat steps by adding another layer of zucchini, red sauce, ricotta mixture and mozzarella cheese.
  10. Bake for 45 minutes, then turn to broil for 5 more minutes, making the cheese toasty.
  11. Let sit 15 minutes before eating. If there is excess liquid, drain.
Author: ErinCategory: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: ItalianDiet: Gluten Free
scooping zucchini lasagna

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Becca says

    Posted on 9/5 at 10:37 pm

    Delicious and so simple! Definitely keeping this in the rotation!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/9 at 7:14 am

      Hi Becca, so glad you liked it!!

      Reply
  2. Angie says

    Posted on 7/25 at 4:23 pm

    Really delicious! My husband and I loved it!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/26 at 2:35 pm

      Hi Angie, so glad you both enjoyed it!! 🙂

      Reply
  3. Nikole B says

    Posted on 4/27 at 11:08 pm

    I have made this twice and I’m so obsessed, I don’t think I’ll ever need lasagna noodles again!!
    I was wondering tho, I only use about a zucchini or 2 and always have so much leftover from slicing 5, is that normal or should i be cutting them thicker or something? Thanks so much. Incredible recipe, as always!

    ★★★★★

    Reply
    • Erin says

      Posted on 5/2 at 4:27 pm

      Hi Nikole, yay so glad you like it!! It totally depends on the size of the zucchini, but if 1 or 2 is working for you, then just use that!

      Reply
  4. alex says

    Posted on 3/30 at 1:48 pm

    Followed this recipe but substituted zucchini for hearts of palm pasta and it was amazing! will definitely be making this again soon!!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/30 at 4:41 pm

      Hi Alex, so happy you liked it and made it your own!!

      Reply
  5. Sara says

    Posted on 3/28 at 11:06 am

    I’ve made this twice now and I won’t be stopping soon! I love how simple the ingredients are and the result is phenomenal. Great way to lighten up lasagna.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/28 at 5:54 pm

      Hi Sara, so glad you loved it!! 🙂

      Reply
  6. Alyssa says

    Posted on 3/20 at 4:36 pm

    So delicious!! I have not loved a recipe so much in a long time. Immediately sent the recipe to the rest of my family to make. Will definitely keep this in our regular rotation.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/21 at 2:03 pm

      Hi Alyssa, so glad you all loved it!!

      Reply
  7. Brittany says

    Posted on 3/8 at 10:14 am

    I made this as part of the Tighter Together challenge and it was sooo good. I’m not usually a big lasagna fan but I loved this hearty but healthy meal. Was great for meal prepping and I love that it is so low carb so I can spend those carbs for some fun desserts instead 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 3/8 at 3:04 pm

      Hi Brittany, so glad you loved it!!

      Reply
  8. Casey Colodny says

    Posted on 3/2 at 4:01 pm

    Omgggg, remade this with out the turkey (vegetarian!) and it was next level delicious! Such a good one!

    Reply
    • Erin says

      Posted on 3/3 at 11:41 am

      Hi Casey, so glad you liked it and made it your own!! 🙂

      Reply
    • Molly says

      Posted on 3/3 at 5:01 pm

      Can you assemble this ahead of time and bake later or will that mess it up?

      Reply
      • Erin says

        Posted on 3/4 at 10:21 am

        Hi Molly, yeah that should work! Let me know how yours comes out!

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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