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A lighter, low-carb take on classic lasagna using thinly sliced zucchini instead of pasta and lean ground turkey instead of beef for a protein-packed, comforting meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 4 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
  • 1 lb (450g) lean ground turkey
  • 1 cup (240ml) low-carb marinara sauce
  • 15 oz (425g) ricotta cheese
  • 2 cups (200g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis lengthwise into 1/8-inch-thick strips using a mandolin or sharp knife.
  3. Sprinkle salt on zucchini slices and let sit for 10–15 minutes to draw out moisture, then pat dry with paper towels.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  5. Add 1 lb ground turkey and cook, breaking into pieces, until browned.
  6. Stir in 2 cloves minced garlic, half the dried basil and oregano, and salt and pepper; cook for 2 minutes.
  7. Add 1 cup marinara sauce to the turkey and simmer for 5 minutes; if sauce is watery, thicken with a spoonful of tomato paste or a light dusting of almond flour, then set aside.
  8. In a bowl, combine 15 oz ricotta, 1 cup shredded mozzarella, ½ cup grated Parmesan, 2 large eggs, and the remaining dried basil and oregano.
  9. Spread a thin layer of the meat sauce in a 9×13-inch baking dish.
  10. Arrange a single layer of zucchini slices in the dish, overlapping slightly to cover the bottom.
  11. Spread one-third of the cheese mixture over the zucchini, then one-third of the meat sauce.
  12. Repeat zucchini, cheese mixture, and meat sauce layers two more times, finishing with meat sauce on top.
  13. Sprinkle the remaining shredded mozzarella over the top.
  14. Cover the dish with foil and bake 30 minutes.
  15. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden.
  16. Let the lasagna rest for 10–15 minutes before slicing.

Notes

To avoid watery lasagna, thoroughly salt and drain zucchini slices and thicken your sauce if needed., Use a mandolin for even zucchini slice thickness to ensure even cooking., Resting the lasagna after baking helps set the layers for cleaner slicing., Variations include Mediterranean style with feta and olives, Mexican with taco seasoning, vegetarian with plant-based crumbles, or using Alfredo sauce instead of marinara., You can prepare the lasagna up to 24 hours ahead, keep refrigerated until baking., The lasagna can be frozen for up to 3 months; thaw overnight before reheating., Reheat leftovers in the oven (350°F) covered with foil for best texture; microwave is faster but may dry edges.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 350 calories per serving
  • Fat: Approximately 18g per serving
  • Carbohydrates: Approximately 12g per serving
  • Protein: Approximately 35g per serving