Description

This Zucchini Lasagna is a delicious low-carb and gluten-free twist on the classic Italian dish. Replacing traditional pasta with thinly sliced zucchini, this recipe layers seasoned ground turkey or beef with marinara sauce and a creamy ricotta mixture, all topped with melted mozzarella and Parmesan cheese. It’s baked to bubbly, golden perfection, making a hearty and healthy main course that’s perfect for a comforting dinner.

Ingredients

Zucchini Layers

3 medium zucchini, sliced lengthwise into thin strips
1 tablespoon olive oil

Meat Sauce

1 pound ground turkey or beef
1 small onion, diced
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Cheese Mixture and Toppings

1 cup ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil for garnish (optional)

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Instructions

Prepare Zucchini: Preheat the oven to 375°F (190°C). Lay the zucchini slices on a clean towel and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out moisture, then pat them dry thoroughly with paper towels to prevent a watery lasagna.
Cook Meat Sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 2–3 minutes until fragrant. Add the ground turkey or beef and cook until browned, breaking it apart as it cooks. Drain any excess fat. Stir in marinara sauce, dried oregano, salt, and black pepper. Reduce heat and simmer the sauce for 5–10 minutes to blend flavors.
Mix Ricotta Mixture: In a small bowl, combine ricotta cheese and the large egg, mixing until smooth and well incorporated.
Assemble Lasagna: In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini slices evenly on top, then spread half of the ricotta mixture over the zucchini. Sprinkle a layer of mozzarella cheese. Repeat the layering process with sauce, zucchini, ricotta mixture, and mozzarella. Finish with a top layer of meat sauce, mozzarella, and sprinkle grated Parmesan cheese evenly over the surface.
Bake: Bake the lasagna uncovered for 35–40 minutes, or until the cheese is bubbly and golden brown on top.
Rest and Garnish: Remove from the oven and let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired to add a fresh, herby note.

Notes

To avoid a watery lasagna, you can grill or roast the zucchini slices for a few minutes prior to layering, which helps reduce moisture.
This recipe is naturally low-carb and gluten-free, making it suitable for gluten-sensitive diets.
For a lighter version, substitute ricotta cheese with cottage cheese.