Zucchini Lasagna with Ground Turkey

Name: Zucchini Lasagna with Ground Turkey
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 medium zucchini; 1 lb ground turkey (93% lean); 1 jar sugar-free marinara; 1 cup ricotta; 2 cups shredded mozzarella; ½ cup grated parmesan; 1 egg; 1 small onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp oregano; 1 tsp thyme; Salt & pepper; Fresh basil (optional)

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If you’ve been searching for a healthy dinner that satisfies like the real deal, this Zucchini Lasagna with Ground Turkey might just become your new go-to. It’s everything you love about traditional lasagna—cheesy layers, rich tomato sauce, savory meat—but made lighter with lean ground turkey and zucchini instead of pasta.

Whether you’re trying to eat fewer carbs, cut back on gluten, or just shake up your weeknight dinner routine, Zucchini Lasagna with Ground Turkey is a flavor-packed option that doesn’t compromise. Trust me, even pasta lovers won’t miss the noodles here.

Delicious homemade lasagna topped with fresh basil in a white baking dish on a wooden board.

Why Zucchini Lasagna with Ground Turkey is a Game-Changer

Let’s talk about why this recipe works so well. Spoiler: it’s not just a health move—it’s a taste win too.

Zucchini vs Pasta Nutrition
Replacing pasta with zucchini slices lowers the carb content by nearly 80%. It’s a big deal if you’re watching your carbs, doing keto, or just want something a little lighter. Plus, zucchini is high in fiber and packed with vitamins like C and potassium.

Ground Turkey vs Beef Calories
Ground turkey brings the protein without all the saturated fat. Compared to beef, it’s lighter on your arteries but still delivers on flavor, especially when seasoned right. You won’t miss the beef—promise.

Keto and Low-Carb Friendly
This is a true low-carb lasagna—no noodles, no flour, no sugar-heavy sauces. It fits perfectly into keto and gluten-free meal plans while still giving you that cheesy, hearty comfort food vibe.

Protein-Packed, Feel-Good Food
You’re getting lean protein, fiber-rich veggies, and healthy fats from cheese and olive oil. Basically, it’s everything your body wants after a long day.

Curious about other hearty meat dishes? Browse our collection of hearty Italian ground meat alternatives.

Essential Ingredients

Here’s what you’ll need to make this dish sing:

Zucchini
Choose medium zucchinis—firm, not oversized. You’ll slice them lengthwise about 1/8-inch thick to create lasagna “noodles.” A mandolin makes this super easy, but a sharp knife works too.

Ground Turkey
Opt for 93% lean ground turkey. It’s just fatty enough to stay juicy, especially once it’s browned with onions, garlic, and herbs.

Cheese Trio
The key to a rich, creamy lasagna:

Ricotta for creaminess
Mozzarella for meltiness
Parmesan for that savory depth

Go full-fat or part-skim depending on your goals.

Italian Herbs & Aromatics
Think garlic, oregano, thyme, basil, and a touch of crushed red pepper for kick. Onion and olive oil start your base off right.

Want something creamy and comforting? Check out our other Italian-inspired meals.

Step-by-Step Preparation Guide

Alright, let’s make some magic.

1. Salt the Zucchini (Seriously, Don’t Skip This)
Slice your zucchini into thin, even strips. Lay them out on paper towels, sprinkle with salt, and let them sit for 30 minutes. This draws out excess moisture, which is the #1 reason zucchini lasagna turns soggy.

Pat them dry with more towels before layering.

2. Cook the Ground Turkey
In a skillet, sauté diced onion in olive oil until soft. Add minced garlic, then the ground turkey. Season with salt, pepper, oregano, and thyme. Cook until no longer pink and nicely browned.

3. Simmer the Sauce
Add a jar of no-sugar-added marinara sauce to the turkey mixture. Let it simmer for 10–15 minutes until thickened. Add a pinch of crushed red pepper if you like a little heat.

4. Mix the Ricotta Filling
Combine ricotta cheese, a beaten egg, grated parmesan, salt, pepper, and chopped basil in a bowl. This adds creaminess and structure to your layers.

5. Time to Layer
In a 9×13 baking dish, build your masterpiece:

A little sauce
A layer of zucchini
A layer of ricotta mixture
A scoop of meat sauce
Mozzarella

Repeat until you run out of ingredients. Finish with mozzarella and parmesan on top.

6. Bake & Rest
Cover with foil and bake at 375°F for 30 minutes. Then uncover and bake for another 15 minutes until bubbly and golden. Let it rest for at least 10 minutes before slicing so it sets properly.

Want more easy-layer lasagna recipes? Check out these simplified lasagna ideas.

Tips to Avoid Watery Lasagna

Zucchini’s got a lot of water in it—but that doesn’t mean your lasagna has to be a swamp.

Here’s how to keep it tight and sliceable:

Salt the zucchini and let it drain for at least 30 minutes
Use a mandolin for consistent, thin slices
Simmer your sauce long enough to thicken
Let the lasagna rest after baking—it firms up beautifully as it cools

Fun Variations to Try

This recipe is a blank canvas for flavor. Try these tasty twists:

Mediterranean
Add feta, spinach, and chopped olives for a tangy, briny edge.

Mexican
Use taco seasoning with the ground turkey, swap marinara for salsa, and add a layer of black beans or corn.

Vegetarian
Use plant-based ground meat or sautéed mushrooms instead of turkey. It’s just as hearty, trust me.

White Lasagna
Ditch the marinara and use Alfredo or béchamel sauce. Add sautéed spinach and nutmeg for a creamy upgrade.

Meal Prep & Storage Tips

Zucchini Lasagna with Ground Turkey is perfect for prepping ahead.

Make Ahead:
Assemble it in the morning (or the night before) and keep in the fridge until ready to bake.

Refrigerate:
Keeps in the fridge for 3–4 days. Store in an airtight container.

Freeze It:
Freeze before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking or reheating.

Reheating:
Reheat covered in the oven at 350°F, or microwave individual slices. Add a splash of water if needed to rehydrate.

Why You’ll Keep Coming Back to This Recipe

Let’s recap. This Zucchini Lasagna with Ground Turkey is:

Low in carbs
High in protein
Gluten-free
Meal-prep and freezer-friendly
Comfort food without the crash

Once you make this, don’t be surprised if it becomes a weekly staple. It’s wholesome, satisfying, and adaptable to whatever you’ve got on hand.

FAQ

Can I use regular lasagna noodles instead of zucchini?

Yes, if you’re not watching carbs, you can totally go traditional. Just cook the noodles first and skip the salting step.

What’s the best cheese combo?

Ricotta, mozzarella, and parmesan are classic. You can also use cottage cheese or goat cheese if that’s more your vibe.

Can you freeze zucchini lasagna?

Absolutely. Freeze it either before or after baking. Wrap tightly and store for up to 3 months.

What if I only have yellow squash?

You can sub yellow squash for zucchini—same prep steps, slightly different flavor.

Is this recipe keto-friendly?

Yep! Just use a low-carb marinara and full-fat cheese. It’s a keto turkey lasagna through and through.

Zucchini lasagna with ground turkey, featuring a cheesy layered slice and a full baked dish with basil garnish.

Pinterest collage of zucchini lasagna with ground turkey, featuring a cheesy slice, baked dishes, and fresh basil topping.

Final thoughts

Try this Zucchini Lasagna with Ground Turkey and let us know how it went! Snap a photo, share it with #VirileRecipes, and don’t forget to browse our site for even more healthy, easy-to-make dinners.

Want to keep cooking smart? Head back to VirileRecipes.com for more meals that taste amazing and make you feel even better.