Why You’ll Love This Zucchini Lasagna with Turkey
- It’s a total comfort food makeover. You get every bit of the cozy, cheesy, layered satisfaction of a classic lasagna, but it feels so much fresher and lighter on your stomach. It’s the best of both worlds, really.
- The zucchini “noodles” are a game-changer. They soften beautifully in the oven, blending seamlessly with the other layers. Plus, you’ll notice a lovely, subtle sweetness that pairs perfectly with the rich tomato and turkey sauce.
- It’s surprisingly simple to put together. While there are a few components, none of the steps are difficult. It’s mostly about building those beautiful, colorful layers—which is honestly the fun part.
- It’s a fantastic meal-prep hero. This lasagna reheats like a dream, and the flavors actually deepen after a day in the fridge. Making it on a Sunday means you have delicious, ready-to-go dinners for the busy week ahead.
Ingredients & Tools
- 3-4 medium zucchinis (about 1.5 lbs / 700 g), sliced lengthwise into 1/8-inch thick strips
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar of your favorite marinara sauce
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a little heat)
- 15 oz part-skim ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- To taste: kosher salt and black pepper
Tools: A large skillet, a 9×13 inch baking dish, a sharp knife or mandoline for slicing zucchini, a few mixing bowls, and paper towels or a clean kitchen towel.
A couple of ingredient notes right off the bat: don’t skip salting the zucchini slices—it’s the key step to drawing out excess moisture so your lasagna isn’t watery. And for the turkey, I really prefer the 93% lean variety; it has just enough fat to stay juicy and flavorful.
Serves: 6 | 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 rush the zucchini. Taking the time to salt the zucchini slices and let them sit is non-negotiable. If you skip this, you’ll end up with a soupy lasagna. Patience here pays off in a perfect final texture.
- Get your turkey nicely browned. You want to develop a deep, savory flavor in the meat sauce. Let the turkey get a little golden brown in the pan before adding the other sauce ingredients—it adds so much depth.
- Season every layer. This is my golden rule for any lasagna! Taste your turkey sauce and your ricotta mixture separately. If each component is well-seasoned on its own, the final dish will be perfectly balanced.
- Let it rest before cutting. I know it’s tempting to dive right in, but letting the lasagna sit for 10-15 minutes after it comes out of the oven allows everything to set. This is the secret to getting those beautiful, clean slices.
How to Make Zucchini Lasagna with Turkey
Step 1: Prepare the Zucchini. This is our most important prep step. Slice your zucchinis lengthwise into thin, even strips, about 1/8-inch thick. A mandoline makes this super easy and consistent, but a sharp knife works just fine. Lay the slices in a single layer on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle both sides generously with kosher salt. Let them sit for at least 20 minutes—you’ll see beads of moisture form on the surface. After they’ve sat, thoroughly pat each slice dry with more paper towels. This removes the excess water and the salt, preventing a soggy lasagna.
Step 2: Make the Turkey Sauce. While the zucchini is sweating, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for just another minute until fragrant—be careful not to burn it! Now, add the ground turkey, breaking it up with a spoon as it cooks. Season with a good pinch of salt and pepper. Cook until the turkey is no longer pink and has some nice browned bits, about 6-8 minutes. Stir in the marinara sauce, dried oregano, and red pepper flakes if using. Reduce the heat to low and let it simmer for about 10 minutes to let the flavors meld together.
Step 3: Prepare the Cheesy Filling. In a medium bowl, combine the ricotta cheese, egg, chopped parsley, 1 cup of the shredded mozzarella, and the grated Parmesan. Mix it all together until it’s well-combined and creamy. Give it a taste and season with a little more salt and pepper. The egg acts as a binder, helping the cheese layer hold its structure when baked.
Step 4: Assemble the Lasagna. Preheat your oven to 375°F (190°C). Now for the fun part—building the layers! Spread about ½ cup of the turkey sauce evenly on the bottom of your 9×13 inch baking dish. This prevents the first layer of zucchini from sticking. Arrange a single layer of the dried zucchini slices over the sauce, slightly overlapping them. You’ll notice they fit together like a puzzle. Next, spread half of the ricotta cheese mixture evenly over the zucchini. Then, spoon half of the remaining turkey sauce over the cheese. Repeat the layers: zucchini, the rest of the ricotta, and the rest of the turkey sauce.
Step 5: The Final Cheesy Topping and Bake. For the grand finale, sprinkle the remaining 1 cup of mozzarella cheese evenly over the top layer of sauce. This will create that gorgeous, bubbly, golden-brown crust we all love. Cover the baking dish tightly with aluminum foil—this helps the zucchini steam and cook through without the cheese burning. Bake for 25 minutes covered. Then, carefully remove the foil and bake for another 15-20 minutes, or until the cheese is melted and spotty brown, and the edges are bubbly.
Step 6: The Most Important Step—Rest! Once the lasagna is out of the oven, resist the urge to cut into it immediately. Place the baking dish on a wire rack and let it rest for a full 10-15 minutes. This waiting period allows the layers to firm up, making it infinitely easier to slice and serve without it falling apart. Trust me, it’s worth the wait.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp, bright lemon cut through the richness of the lasagna beautifully, creating a perfect balance on the plate.
- Garlic bread or cheesy breadsticks — For those who can’t imagine lasagna without bread for dipping, this is a must. It’s all about soaking up every last bit of that delicious sauce.
- Roasted green beans with almonds — Their nutty, crisp-tender texture provides a lovely contrast and adds a vibrant green element to your meal.
Drinks
- A medium-bodied red wine like a Sangiovese or Chianti — These Italian classics have enough acidity to stand up to the tomato sauce and enough body to complement the turkey and cheese without overpowering them.
- Sparkling water with a twist of lime — A non-alcoholic option that’s incredibly refreshing and helps cleanse the palate between each rich, cheesy bite.
- A light Italian lager — The crisp, clean bubbles are a fantastic partner for the savory layers, making for a very easy-drinking combination.
Something Sweet
- Affogato (a scoop of vanilla gelato with a shot of hot espresso) — It’s simple, elegant, and the bitter coffee with the sweet creaminess is the ideal finish after a hearty meal.
- Lemon sorbet — Incredibly light and palate-cleansing, this is the perfect choice if you want a dessert that feels like a fresh, bright ending.
- Dark chocolate almond biscotti — A little something to nibble on with a final cup of coffee, offering a satisfying crunch and a not-too-sweet chocolate note.
Top Mistakes to Avoid
- Mistake: Skipping the salting step for the zucchini. This is the number one reason for a watery lasagna. The zucchini releases a surprising amount of liquid, and if you don’t draw it out beforehand, it will steam out into your beautiful layers during baking.
- Mistake: Using a watery marinara sauce. Check the label on your sauce. If the first ingredient is water or tomato puree, it might be too thin. Opt for a sauce with crushed tomatoes or tomato paste higher on the ingredient list for a thicker consistency.
- Mistake: Not browning the turkey enough. If you just cook the turkey until it’s no longer pink, you’re missing out on flavor. Let it sit undisturbed in the hot pan for a minute at a time to develop those delicious browned, caramelized bits.
- Mistake: Cutting into the lasagna straight from the oven. I’ve messed this up before too, and it’s a sad sight. The layers need time to set. If you cut it hot, it will ooze and slide apart. Patience is key for picture-perfect slices.
Expert Tips
- Tip: Grill the zucchini slices first for a flavor boost. If you have the time and it’s grilling season, throw the salted and dried zucchini slices on a hot grill for just a minute or two per side before assembling. It adds a wonderful smoky flavor that takes this dish to another level.
- Tip: Add a layer of spinach. For an extra veggie punch, thaw a 10-oz box of frozen chopped spinach, squeeze it absolutely dry, and mix it right into the ricotta cheese mixture. It adds color, nutrients, and a lovely earthy taste.
- Tip: Make it ahead and freeze it. Assemble the entire lasagna right up to the point of baking, but don’t bake it. Wrap it tightly in a few layers of plastic wrap and then foil. It will freeze beautifully for up to 3 months. Thaw in the fridge overnight before baking as directed.
- Tip: Use a serrated knife for cutting. When it’s time to serve, a gentle sawing motion with a serrated knife will give you the cleanest cuts through the tender zucchini and gooey cheese layers without squishing the whole thing.
FAQs
Can I use another type of ground meat?
Absolutely! This recipe is very adaptable. Lean ground beef, chicken, or even a plant-based ground meat alternative would work wonderfully. Just brown whichever protein you choose the same way you would the turkey. The cooking time should be roughly the same—just make sure it’s cooked through before adding the sauce.
My lasagna was still a bit watery. What happened?
This almost always comes back to the zucchini. First, ensure you salted them enough and let them sit for the full 20-30 minutes. Second, and this is crucial, you must pat them *very* dry. Don’t just dab them; press firmly with paper towels until they feel dry to the touch. Also, letting the baked lasagna rest allows residual steam to escape, which helps firm everything up.
Can I make this recipe vegetarian?
Of course! It’s an easy and delicious swap. Simply omit the ground turkey. You can add more vegetables to the sauce instead—try sautéing sliced mushrooms and bell peppers with the onions for a hearty, meaty texture. Or, use a bag of plant-based “grounds” as a direct substitute.
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 zucchini a bit soft. For best results, reheat individual portions in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. This helps maintain the texture.
Do I have to use an egg in the ricotta mixture?
The egg acts as a binder, helping the ricotta layer stay firm and not runny. If you need to avoid eggs, you can leave it out, but your cheese layer will be a bit more loose. A potential substitute is a tablespoon of ground flaxseed mixed with three tablespoons of water, left to thicken for 5 minutes before adding to the ricotta.
Zucchini Lasagna With Turkey
Craving lasagna but want a lighter option? My Zucchini Lasagna with Turkey is a healthy, low-carb twist on the classic. Layers of zucchini, lean turkey, and cheese create the ultimate comfort food without the guilt!
Ingredients
Ingredients
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3-4 medium zucchinis (about 1.5 lbs / 700 g, sliced lengthwise into 1/8-inch thick strips)
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1 tbsp olive oil
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1 lb lean ground turkey
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1 yellow onion (finely chopped)
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3 cloves garlic (minced)
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1 jar marinara sauce (24 oz, of your favorite)
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1 tsp dried oregano
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½ tsp red pepper flakes (optional, for a little heat)
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15 oz part-skim ricotta cheese
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1 large egg
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¼ cup fresh parsley (chopped)
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2 cups shredded mozzarella cheese (divided)
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½ cup grated Parmesan cheese
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kosher salt and black pepper (to taste)
Instructions
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Prepare the Zucchini. This is our most important prep step. Slice your zucchinis lengthwise into thin, even strips, about 1/8-inch thick. A mandoline makes this super easy and consistent, but a sharp knife works just fine. Lay the slices in a single layer on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle both sides generously with kosher salt. Let them sit for at least 20 minutes—you'll see beads of moisture form on the surface. After they've sat, thoroughly pat each slice dry with more paper towels. This removes the excess water and the salt, preventing a soggy lasagna.01
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Make the Turkey Sauce. While the zucchini is sweating, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for just another minute until fragrant—be careful not to burn it! Now, add the ground turkey, breaking it up with a spoon as it cooks. Season with a good pinch of salt and pepper. Cook until the turkey is no longer pink and has some nice browned bits, about 6-8 minutes. Stir in the marinara sauce, dried oregano, and red pepper flakes if using. Reduce the heat to low and let it simmer for about 10 minutes to let the flavors meld together.02
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Prepare the Cheesy Filling. In a medium bowl, combine the ricotta cheese, egg, chopped parsley, 1 cup of the shredded mozzarella, and the grated Parmesan. Mix it all together until it's well-combined and creamy. Give it a taste and season with a little more salt and pepper. The egg acts as a binder, helping the cheese layer hold its structure when baked.03
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Assemble the Lasagna. Preheat your oven to 375°F (190°C). Now for the fun part—building the layers! Spread about ½ cup of the turkey sauce evenly on the bottom of your 9x13 inch baking dish. This prevents the first layer of zucchini from sticking. Arrange a single layer of the dried zucchini slices over the sauce, slightly overlapping them. You'll notice they fit together like a puzzle. Next, spread half of the ricotta cheese mixture evenly over the zucchini. Then, spoon half of the remaining turkey sauce over the cheese. Repeat the layers: zucchini, the rest of the ricotta, and the rest of the turkey sauce.04
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The Final Cheesy Topping and Bake. For the grand finale, sprinkle the remaining 1 cup of mozzarella cheese evenly over the top layer of sauce. This will create that gorgeous, bubbly, golden-brown crust we all love. Cover the baking dish tightly with aluminum foil—this helps the zucchini steam and cook through without the cheese burning. Bake for 25 minutes covered. Then, carefully remove the foil and bake for another 15-20 minutes, or until the cheese is melted and spotty brown, and the edges are bubbly.05
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The Most Important Step—Rest! Once the lasagna is out of the oven, resist the urge to cut into it immediately. Place the baking dish on a wire rack and let it rest for a full 10-15 minutes. This waiting period allows the layers to firm up, making it infinitely easier to slice and serve without it falling apart. Trust me, it's worth the wait.06
