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Zucchini Lasagna with Ground Turkey

Ground turkey zucchini lasagna is a lean, low-carb lasagna made with tender roasted zucchini planks layered with herb-rich turkey sauce, ricotta, and melted mozzarella. This easy healthy lasagna slices clean after a short rest, with a deeply golden top.
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Prep Time 30 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini large, sliced into thin planks
  • 1 tsp salt for sweating
Turkey Sauce
  • 1.5 lb ground turkey
  • 1 onion small, diced
  • 4 garlic cloves, minced
  • 24 oz marinara sauce 1 jar
  • 1 tsp Italian seasoning
  • 0.5 tsp fennel seeds optional
  • 0.5 salt and pepper to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated
  • 2 tbsp fresh basil chopped
  • 0.5 salt and pepper to taste
Cheese
  • 2.5 cup mozzarella cheese shredded

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the zucchini
  1. Salt the zucchini planks and let sit for 20 minutes. Pat completely dry so the surface is not wet before baking.
  2. Roast the dried zucchini on a sheet pan at 425°F for 10 minutes to drive off moisture. Remove when tender and slightly softened.
Make the turkey sauce
  1. Cook the ground turkey with the diced onion in a skillet over medium-high heat until browned. Stir and break up the meat as it cooks.
  2. Add the minced garlic, fennel seeds (if using), marinara sauce, and Italian seasoning, then simmer for 10 minutes. Season with salt and pepper to taste and simmer until the sauce thickens slightly.
Mix the ricotta layer
  1. Mix ricotta with the egg, grated parmesan, chopped basil, salt, and pepper until smooth. Stop when fully combined with no dry cheese pockets.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Lightly coat the bottom and corners so layers release easily.
  2. Assemble by spreading 1/2 cup turkey sauce on the bottom, then layering zucchini planks, ricotta, turkey sauce, and mozzarella. Repeat layers, finishing with turkey sauce and mozzarella on top.
  3. Cover with foil and bake for 40 minutes at 375°F. Look for bubbling at the edges when you remove the foil.
  4. Uncover and bake for 15 minutes at 375°F until deeply golden. The top should be browned and set, not watery.
Rest and slice
  1. Rest the lasagna for 15 minutes before slicing. This helps the layers firm up for clean cuts.

Notes

For the best texture, pat the zucchini absolutely dry after salting—extra moisture can make the layers watery. Refrigerate leftovers up to 4 days; reheat in the oven or microwave until hot. Freeze yes (up to 2 months) for meal prep—thaw overnight in the fridge before reheating. For a dairy-forward vegetarian swap, replace ground turkey with crumbled mushrooms, keeping the same layering technique.