5 from 24 votes
Zucchini Lasagna
Zucchini Lasagna layers roasted thin zucchini slices with ground turkey, mushrooms, pasta sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses. The dish uses zucchini slices as noodle alternatives, creating a lighter lasagna with a rich sauce and melted cheese topping.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
servings
Calories:
367 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 1/2 pounds zucchini 3-4 small to medium-sized
- 2 teaspoons kosher salt divided
- 1 pound ground turkey
- 4 ounces cremini mushrooms chopped
- 1/4 cup onion chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper divided
- 24 ounces pasta sauce
- 1 cup ricotta cheese
- 1 large egg lightly beaten
- 2 cups mozzarella cheese divided, shredded
- 1/2 cup Parmesan Cheese divided, shredded
Instructions
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Trim the ends of the zucchini then, using a mandoline, slice into ¼ inch thick “lasagna noodles”. Divide the strips between the prepared baking sheets, drizzle them with olive oil, sprinkle with 1 teaspoon salt, and roast for 10 minutes. Remove the pans from the oven and set aside to cool. Reduce oven temperature to 375 degrees F after baking zucchini.
- Meanwhile, in a large skillet, cook the ground turkey with the mushrooms and onion over medium-high heat for 6-8 minutes until fully cooked. Stir in Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and pasta sauce, then bring it to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
- In a medium mixing bowl, combine ricotta cheese, egg, remaining salt and pepper, 1 cup of mozzarella, and ¼ cup Parmesan; mix well.
- Spread ½ cup of meat sauce on the bottom of a 13x9-inch baking dish coated with cooking spray. Place a single layer of zucchini noodles on top, then carefully spread on half of the cheese mixture, followed by ⅓ of the meat sauce. Repeat the layers - noodles, remaining cheese, ⅓ of the sauce. Place a final layer of noodles on top, the remaining sauce, then sprinkle with the mozzarella and Parmesan.
- Bake, uncovered, for 40 minutes. Allow the lasagna to sit for 10-15 minutes before serving.
Cup of Yum
Notes
- Store leftover zucchini lasagna in the refrigerator for up to 3-4 days and reheat uncovered at 325°F until warmed through.
- Freezing zucchini lasagna is not recommended because zucchini's high water content affects texture after thawing.
Nutrition Information
Calories
367kcal
(18%)
Carbohydrates
14g
(5%)
Protein
38g
(76%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
129mg
(43%)
Sodium
1832mg
(76%)
Potassium
1086mg
(23%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1288IU
(26%)
Vitamin C
29mg
(32%)
Calcium
423mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 367
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1832mg | 76% |
| Potassium | 1086mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 29mg | 32% |
| Calcium | 423mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.