Zucchini Lasagna

5 from 2 votes

Recipe from Two Peas and Their Pod

A low-carb, high-protein zucchini lasagna made with roasted zucchini slices, ground turkey marinara, ricotta, mozzarella, and parmesan. A delicious, veggie-packed twist on the classic!

Prep Time20

Cook Time1 5

Total Time1 25

Course: Main Course

Cuisine: Italian

Keyword: cheese, lasagna, zucchini

Servings:

Calories: 267kcal

Ingredients

4 medium zucchini, sliced about 1/4 inch thick
Kosher salt, for sprinkling on zucchini
1 tablespoon olive oil
1/2 yellow onion, diced
1 pound ground turkey, or ground beef
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
25 ounces marinara sauce, can use jarred sauce
15 ounces ricotta cheese
1/2 cup Parmesan cheese, divided
1 large egg
1 tablespoon chopped basil
Freshly ground black pepper, to taste
1 1/2 cups shredded mozzarella cheese, divided
Garnish: Fresh basil

Instructions

Preheat the oven to 400°F. Grease a 9x13-inch baking dish and set aside.
Place the zucchini slices on a parchment-lined baking sheet. Lightly salt and let sit for 5 to 10 minutes to allow excess moisture to release. Pat the zucchini dry with paper towels.
Place the pan in the oven and bake for 10 minutes. Remove from the oven and blot the zucchini again to absorb additional moisture. Reduce the oven temperature to 375°F.
While the zucchini is baking, make the sauce. In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté until tender, about 5 minutes. Add the ground turkey and cook, stirring and breaking apart the turkey with a wooden spoon, until browned, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the Italian seasoning, salt, and crushed pepper flakes.
Pour in the sauce and stir to combine.
In a medium bowl, combine the ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, and pepper.
Spread 1/2 cup of the sauce on the bottom of the greased baking dish. Top with a layer of zucchini slices. It’s ok if they overlap a little bit.
Layer half of the sauce over the zucchini.
Spread half of the ricotta mixture evenly on top. Sprinkle with 1/2 cup of mozzarella cheese.
Repeat layers again: zucchini, sauce, ricotta mixture, and finish with the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Cover pan with foil and bake for 35 minutes. Remove foil and bake for an additional 10 to 15 minutes, or until cheese is melted and zucchini is tender. Let the lasagna cool for 10 to 15 minutes to set up. Garnish with fresh basil. Serve.

Notes

How to Store:

Refrigerate: Let cool completely. Cover tightly and keep in the fridge for 3 to 4 days. Reheat in the oven or microwave until warmed through.
Freeze: Lasagna can be frozen baked or unbaked. Make sure zucchini is well roasted to reduce moisture. Freeze in a freezer container for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Nutrition