Zucchini Lasagna with Ricotta & Turkey Meat Sauce
⏱ Time
Prep: 25 minutes
Cook: 45 minutes
Resting: 10 minutes
Total: ~1 hour 20 minutes
Ingredients
For the zucchini layers
3–4 medium zucchini, sliced lengthwise into thin strips
1 tsp salt
Olive oil spray (optional, for grilling zucchini)
For the turkey meat sauce
1 lb (450 g) ground turkey
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp chili flakes (optional)
Salt & black pepper to taste
For the ricotta filling
15 oz (425 g) ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 tbsp fresh parsley or basil, chopped
2 cups shredded mozzarella cheese (for layering)
Instructions
1. Prepare zucchini slices
Slice zucchini lengthwise about ⅛–¼ inch thick.
Sprinkle with salt, let sit 10 minutes to draw out moisture, then pat dry.
Optional: grill or roast zucchini slices for 3–4 minutes per side to remove excess water.
2. Make the turkey meat sauce
Heat olive oil in a skillet. Sauté onion until soft, then add garlic and bell pepper.
Stir in ground turkey; cook until browned.
Add tomato paste, crushed tomatoes, oregano, basil, chili flakes, salt, and pepper.
Simmer 15–20 minutes until thickened.
3. Mix ricotta filling
In a bowl, combine ricotta, egg, Parmesan, and parsley. Mix well
4. Assemble the lasagna (9×13 baking dish)
Spread a thin layer of turkey sauce on the bottom.
Add a layer of zucchini slices.
Spread some ricotta mixture.
Sprinkle mozzarella.
Repeat layers: sauce → zucchini → ricotta → mozzarella, until ingredients are used.
Finish with sauce and top generously with mozzarella.
5. Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes.
Remove foil and bake another 10–15 minutes until golden and bubbly.
6. Rest & serve
Let rest at least 10 minutes before slicing (helps keep layers firm).
Notes & Tips
You can add mushrooms or spinach to the turkey sauce for extra veggies.
To prevent watery lasagna, always salt and pre-cook zucchini slices.
For a creamier texture, replace half the ricotta with cottage cheese.
Make ahead: assemble and refrigerate (up to 24 hours) before baking.
❓ Frequently asked questions FAQ
Q: Can I freeze zucchini lasagna?
Yes! Bake, cool, and freeze in portions. Reheat covered in the oven at 350°F (175°C).
Q: Can I make it vegetarian?
Swap turkey for lentils or mushrooms for a hearty vegetarian version.
Q: How do I keep it from being watery?
Pre-salt and roast/grill zucchini slices to reduce moisture before layering.
Nutritional information
Calories: 320
Protein: 29 g
Carbs: 11 g
Fat: 18 g
Fiber: 3 g