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Zucchini Lasagna with Ground Turkey

Zucchini lasagna with ground turkey swaps noodles for thin zucchini strips, layered with a browned turkey-marinara filling and creamy ricotta. Bake until bubbly, then rest so clean slices hold together.
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Prep Time 30 minutes
Cook Time 40 minutes
salting zucchini resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Turkey Filling
  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 jar (24 oz) marinara sauce
Cheese Layer
  • 1 cup ricotta cheese
  • 1 large egg
  • 0.5 cup grated Parmesan cheese
  • 2 cup shredded mozzarella cheese
Zucchini Layer
  • 3 large zucchini sliced lengthwise into thin strips
  • 1 tsp salt for salting zucchini
Garnish
  • 0.25 fresh basil chopped or torn
  • 0.25 cup Extra Parmesan cheese optional, for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep zucchini
  1. Slice zucchini lengthwise into thin strips.
  2. Sprinkle the zucchini with 1 tsp salt and let sit for 20 minutes.
  3. Pat the zucchini dry thoroughly with paper towels.
Cook turkey filling
  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat.
  3. Cook onion until softened.
  4. Add garlic and ground turkey, then cook until browned.
  5. Stir in Italian seasoning, remaining salt, black pepper, and marinara sauce.
  6. Simmer the sauce for 5 minutes.
Make cheese mixture and assemble
  1. In a bowl, combine ricotta, egg, and Parmesan cheese.
  2. Spread a thin layer of meat sauce in a baking dish.
  3. Layer zucchini slices over the sauce.
  4. Add ricotta mixture and mozzarella cheese.
  5. Repeat layers until ingredients are used.
  6. Finish with remaining mozzarella cheese.
Bake and serve
  1. Bake uncovered for 35–40 minutes until bubbly.
  2. Rest for 10 minutes before slicing.
  3. Garnish with fresh basil and extra Parmesan cheese before serving.

Notes

For clean slices, let the lasagna rest the full 10 minutes after baking; it thickens as the hot sauce cools. Refrigerate covered up to 3 days. Freezing: yes, freeze individual portions up to 2 months; thaw overnight in the fridge and reheat until hot. For a lower-sodium option, use no-salt-added marinara and reduce the added salt accordingly.