Why You’ll Love This Turkey and Zucchini Lasagna

• It’s a lighter take on a classic comfort food. By using lean ground turkey and fresh zucchini, this lasagna feels satisfying but not overly rich. You get all the cozy, cheesy layers you want, but you’ll notice you can enjoy a generous slice without that sluggish feeling afterwards.
• The zucchini adds a wonderful texture and freshness. When sliced thinly and layered in, the zucchini almost melts into the dish, releasing a bit of moisture that keeps everything incredibly tender. It brings a subtle, garden-fresh note that beautifully balances the savory turkey and tomato sauce.
• It’s a fantastic way to pack in the veggies. If you’re looking for a meal that secretly delivers on the vegetable front, this is it. The zucchini integrates so seamlessly that even the pickiest eaters won’t bat an eye—it’s just more delicious layers to enjoy.
• It makes for incredible leftovers. Honestly, this lasagna might even be better the next day. The flavors have more time to meld together, and it reheats like a dream for an easy, no-fuss lunch or dinner that feels like a treat.

Ingredients & Tools

• 1 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 lb lean ground turkey
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 pinch red pepper flakes (optional, for a little heat)
• 2 medium-large zucchinis (about 1.5 lbs total), thinly sliced lengthwise
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 1/4 tsp freshly grated nutmeg
• 12 no-boil lasagna noodles
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste

Tools: A 9×13 inch baking dish, a large skillet, a mandoline or sharp knife for slicing, a few mixing bowls.

A quick note on the zucchini—you really want to slice it thinly and evenly. A mandoline makes this super easy, but a sharp knife works perfectly fine if you’re careful. And for the turkey, using a 93% lean blend gives you great flavor without too much excess grease.

Serves: 6-8 | Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes (plus resting time)

Before You Start: Tips & Ingredient Notes

• Don’t skip salting the zucchini. This step is a bit of a game-changer. Sprinkling the sliced zucchini with salt and letting it sit for 10-15 minutes draws out a lot of excess water. Then, just pat it dry with paper towels. This prevents your lasagna from becoming a soupy mess and ensures perfect, distinct layers.
• Why an egg in the ricotta? It might seem odd, but the egg acts as a binder for the ricotta mixture, helping it stay firm and creamy as it bakes instead of turning watery. It gives the cheese layer a lovely, cohesive texture.
• No-boil noodles are your friend. Honestly, they make this process so much simpler. They absorb the perfect amount of moisture from the sauce and zucchini as everything bakes, becoming tender without any pre-cooking fuss. Just make sure they’re fully covered with sauce in the assembly.
• Get your mise en place. This is a fancy term for having all your ingredients prepped and ready before you start assembling. Chop your onion, mince your garlic, slice your zucchini, and mix your cheeses. It makes the layering process smooth and almost meditative.

How to Make Turkey and Zucchini Lasagna

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of fresh arugula tossed with a lemony vinaigrette provides a bright, crisp contrast to the rich, cheesy layers of the lasagna. It cleanses the palate beautifully between bites.
• Garlic breadsticks — You can’t go wrong here. Soft, warm breadsticks brushed with garlic butter are perfect for mopping up any extra sauce on the plate. It’s a classic combo for a reason.
• Roasted broccoli with lemon zest — The deep, caramelized flavors of roasted broccoli and the zing of lemon offer a hearty vegetable side that stands up well to the lasagna without competing for attention.

Drinks

• A medium-bodied red wine like a Sangiovese — This Italian classic has enough acidity to cut through the richness of the cheese and tomato, with cherry notes that complement the savory turkey beautifully.
• Sparkling water with a twist of lime — For a non-alcoholic option, the effervescence is incredibly refreshing and helps balance the meal, making each bite of lasagna taste just as good as the first.

Something Sweet

• Lemon sorbet — After a savory meal, something light and citrusy is just the ticket. A scoop of tart lemon sorbet is the perfect palate cleanser and a wonderfully refreshing end to the dinner.
• Dark chocolate almond biscotti — These aren’t too sweet, and their satisfying crunch alongside a cup of espresso makes for a simple, elegant finish that feels authentically Italian.

Top Mistakes to Avoid

• Mistake: Not salting and drying the zucchini. I’ve learned this the hard way. If you skip this, the zucchini releases all its water into the lasagna as it bakes, resulting in a watery, separated dish instead of neat, firm layers.
• Mistake: Skipping the resting time after baking. I know it’s tempting to dig right in, but if you cut into the lasagna straight from the oven, it will slump and ooze. Letting it rest allows the structure to set, giving you those picture-perfect slices.
• Mistake: Overcooking the ground turkey. When browning the turkey, just cook it until it’s no longer pink. Overcooking it at this stage can make it dry and grainy in the final baked dish.
• Mistake: Using watery ricotta. If your ricotta seems particularly wet, give it a stir and if there’s a lot of liquid, you can even drain it in a fine-mesh sieve for a few minutes. A drier ricotta helps maintain the integrity of the cheese layer.

Expert Tips

• Tip: Grate your own mozzarella. The pre-shredded bags contain anti-caking agents that can prevent it from melting as smoothly and beautifully as a block you grate yourself. The difference in gooeyness is honestly worth the extra minute of effort.
• Tip: Let the lasagna cool completely before refrigerating leftovers. This prevents condensation from forming inside the container, which can make the top layer of pasta soggy. Cover it once it’s at room temperature.
• Tip: Add a layer of spinach. For an extra veggie boost, thaw and thoroughly squeeze dry a 10-ounce box of frozen chopped spinach, then mix it right into the ricotta cheese mixture. It adds color, nutrients, and a lovely earthy flavor.
• Tip: Make it ahead! This is a fantastic make-ahead meal. You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You might just need to add 5-10 minutes to the baking time since it’s going into the oven cold.

FAQs

Can I use regular lasagna noodles instead of no-boil?
You absolutely can, but it requires an extra step. You’ll need to cook the regular noodles according to package directions until they’re al dente. Then, lay them out in a single layer on oiled parchment paper or clean kitchen towels so they don’t stick together. The reason we recommend no-boil is for sheer convenience—they save time and mess, and they work perfectly in this recipe by absorbing the liquid from the sauce and zucchini.

Can I make this Turkey and Zucchini Lasagna vegetarian?
Of course! It’s a very adaptable recipe. Simply omit the ground turkey. You can add more vegetables in its place—try sautéing a mix of finely chopped mushrooms and bell peppers along with the onion. They’ll provide a wonderful meaty texture and umami flavor. You might want to add an extra teaspoon of soy sauce or Worcestershire sauce (check for vegetarian versions) to the tomato sauce to deepen the savory flavor.

How long do leftovers last, and what’s the best way to reheat them?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. For reheating, the microwave is quick but can make the edges a bit rubbery. The best method is to reheat individual portions in a 350°F (175°C) oven, covered with foil, for about 15-20 minutes, or until heated through. This keeps the texture perfect. You can also reheat a larger portion the same way, it will just take a bit longer.

Can I freeze this lasagna?
Yes, it freezes exceptionally well! The best method is to assemble the lasagna completely but do not bake it. Wrap the entire dish very tightly in both plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and then bake as directed, adding maybe 10-15 minutes to the covered baking time since it will be cold. You can also freeze individual baked portions for quick meals.

My zucchini still made the lasagna a bit watery. What happened?
This usually means one of two things: either the salting time wasn’t long enough, or the pat-drying step wasn’t thorough enough. Really press down with those paper towels to get out as much moisture as possible. Another trick is to briefly grill or pan-sear the dried zucchini slices for a minute per side before assembling. This evaporates even more water and adds a lovely, slight smoky flavor. Don’t worry, even a slightly watery lasagna still tastes delicious!