The BEST Zucchini Lasagna Recipe (low carb!)

One of my favorite veggie-packed meals on Ambitious Kitchen happens to include this gorgeous zucchini lasagna that includes layers upon layers of turkey meat sauce, fresh herbs, parmesan, ricotta and of course, mozzarella.

Not only is it a great way to use up your garden fresh zucchini, tomatoes and herbs, but it also happens to be low in carbs and gluten free, which means you can slam one of my favorite almond butter blondies after and call it a day.

Joking aside, sometimes it’s just nice to get a good dose of extra veggies over carbs into our bodies, and this zucchini noodle lasagna is the perfect way to do it. This recipe was first published back in 2014, but needed a drastic photography update, so here we are!

FREE Zucchini Recipe E-Book

Sign up below and get a FREE downloadable, printable e-book with my best zucchini recipes (sweet and savory!)

Healthy zucchini lasagna ingredients

This keto, low carb zucchini lasagna is packed with veggies and protein. You know I don’t skimp on flavor, so get ready to fall in love with the amazing turkey meat sauce. Here’s what you’ll need:

• Zucchini: the star of the show in this no-noodle zucchini lasagna recipe! That’s right, we’re using sliced zucchini instead of pasta to layer up the lasagna.
• Olive oil: to cook those veggies for the turkey meat sauce.
• For the sauce base: we’re skipping the boring marinara sauce and using lean ground turkey, tomato sauce, crushed tomatoes and tomato paste for that saucy goodness. You’ll also be adding garlic, yellow onion & green pepper for a veggie boost.
• Herbs: a bit of dried oregano, fresh basil and fresh parsley give the sauce amazing flavor.
• Spices: I love adding a pinch of cayenne pepper and red pepper flakes for a hint of spice in the sauce, plus some salt and pepper.
• For the cheese mixture: we’re using part skim or whole milk ricotta, an egg white (or a full egg), grated parmesan, mozzarella, salt & pepper.

Simple ingredient swaps

This easy zucchini lasagna recipe is great for customizing to your taste preferences! Here are some substitutions I can recommend:

• For the turkey: feel free to use lean ground chicken or ground beef instead.
• To make vegetarian: try my famous Homemade Tomato Sauce that doesn’t have any meat involved!
• Add more vegetables: feel free to add any additional veggies you’d like! I think mushrooms and spinach would also be delicious in the layers.

How to cut zucchini into lasagna noodles

Cutting raw zucchini into lasagna noodles is easy to do with a mandolin or a standard vegetable peeler. You’ll just want to carefully slide the zucchini the long way across the mandolin, or carefully slide your vegetable peeler the long way down the zucchini to create even strips.

How do you keep zucchini lasagna from being watery?

Given that zucchini is made up almost entirely of water, cooking and baking it tends to create extra moisture. That’s why zucchini is great for baking – because it adds moisture to baked goods without adding oil! But for our noodle-free zucchini lasagna we don’t want tons of water pooling, so here’s what to do:

1. Preheat your oven to 375 degrees F.
2. Place the sliced zucchini on a large baking sheet coated with nonstick cooking spray.
3. Sprinkle it with salt and roast in the oven for 15-20 minutes to help dry out it all out.

Easy zucchini lasagna in 5 simple steps

This healthy zucchini lasagna is easier to make than you think! It basically involves layering meat sauce, thin zucchini slices, and a cheese mixture until you can’t anymore. It’s made just like your favorite, traditional lasagna, but with extra veggies and plenty of protein. The delicious layers include veggies, turkey meat sauce and ooey-gooey cheese!

1. Dry the zucchini. Remember to start by drying your zucchini slices as I mentioned above!
2. Make the sauce. make your yummy, spicy, flavorful turkey meat sauce involving canned and crushed tomatoes, fresh herbs, lean ground turkey, onion and plenty of spices.
3. Mix the cheese filling. stir together the cheese and egg mixture in a bowl and add some of the slightly cooled meat sauce.
4. Assemble the lasagna. Spread half of the turkey meat sauce on the bottom of a large greased baking dish, then follow with zucchini strips, followed by half of the ricotta mixture and finally the mozzarella. Repeat layers again starting with the meat sauce, zucchini slices and ricotta and finishing with the remaining mozzarella.
5. Bake & serve. Bake up and enjoy! It’s cheesy, protein-packed, low carb and the best way to eat vegetables. What more is there to say?! You must try this lovely dinner!

Storing & reheating tips

This zucchini lasagna will last covered in the refrigerator for about 5 days. To reheat it, simply add a portion to a microwave safe plate and heat through in the microwave.

Freezer-friendly zucchini lasagna: 2 different ways

One thing I really love about this zucchini lasagna recipe is that it’s freezer friendly! Because it makes a big pan, you may easily have enough to freeze for healthy dinners another time.

1. To freeze unbaked zucchini lasagna: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for 3 months. Once ready to bake, thaw out the lasagna overnight in the fridge, then bake as directed.
2. To freeze baked zucchini lasagna: I like to cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months. Once ready to reheat, simply thaw out the lasagna, then microwave until warm.

If you’ve never experienced zucchini lasagna, you’re in for a delicious surprise! Everyone I make it for falls in love and it’s truly the best way to get rid of that excess zucchini. Feel free to make it your own by adding mushrooms, black olives, pepperoni slices, or perhaps more roasted veggies like sweet potatoes or butternut squash.

Either way, it’s love at first bite!

If you make this low carb zucchini lasagna recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Order Now

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

5 from 44 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

ServesServes 8 servings

A healthy, low carb zucchini lasagna with layers of cheese, fresh herbs and a  flavorful turkey meat sauce. This easy, no-noodle zucchini lasagna recipe is packed with veggies & protein and isn't watery like some zucchini recipes. It's guaranteed to be your new favorite freezer-friendly, lightened up comfort food!

Ingredients

• Nonstick cooking spray
• 4 large zucchini, sliced about 1/4 inch thick
• For the sauce:
• 1/2 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 green pepper, diced
• 1 pound lean ground turkey
• 1 - 14 oz can tomato sauce
• 1 - 14 oz can crushed tomatoes
• 4 tablespoons tomato paste
• 2 teaspoon dried oregano
• handful of basil, finely chopped (about 1/4 cup)
• handful of parsley, finely chopped (about 1/4 cup)
• 1/2 teaspoon red cayenne pepper, if desired
• red pepper flakes, if desired
• 1/2 teaspoon salt
• Lots of freshly ground black pepper
• For the ricotta cheese mixture:
• 15 oz part skim ricotta (or use whole milk)
• 1 egg white (or use whole egg)
• 1/4 cup grated Parmesan cheese
• salt and pepper
• 12 ounces shredded mozzarella cheese (or about 1 1/2 cups)

Instructions

• Preheat oven to 375 degrees F. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
• While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large pot over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn it. 
• Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon or two of tomato paste.) Season with salt and pepper to taste. Remove from heat to cool.
• In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
• To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. 
• Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. 
• Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

Recipe Notes

Recipe adapted from All Recipes.

To freeze unbaked zucchini lasagna: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for 3 months. Once ready to bake, thaw out the lasagna overnight in the fridge, then bake as directed.

To freeze baked zucchini lasagna: I like to cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months. Once ready to reheat, simply thaw out the lasagna, then microwave until warm.

Nutrition

Serving: 1serving (based on 8)Calories: 316calCarbohydrates: 22.3gProtein: 37.3gFat: 14.1gSaturated Fat: 7.3gFiber: 5.2gSugar: 8.8g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on August 12, 2014, and republished on July 15th, 2019.