I love cooking this turkey-infused recipe featuring zucchini, tomato sauce, ricotta, and mozzarella. This Easy Zucchini Lasagna pairs ground turkey with garlic, red pepper flakes, and herbs for a nutritious twist on a classic meal. Each bite packs flavor and protein while keeping the dish delightfully light.

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I was excited to try out this Zucchini Lasagna with Ground Turkey recipe and noticed it offers a neat twist on the classic dish. I used 1 lb of ground turkey, 3 large zucchinis cut thin, and 1 chopped medium yellow onion along with 3 minced garlic cloves.

Tossing it all in a pan with 2 tbsp olive oil really brought out the flavors quickly. The sauce, made with 2 cups tomato sauce and hints of basil and oregano, gives it a real kick without being over the top.

I layered this with a mix of 15 oz ricotta cheese, 2 cups shredded mozzarella cheese and a dash of grated Parmesan cheese, plus a lightly beaten egg to hold it together. The whole process took about 30 minutes of prep and 45 minutes of cooking.

If you love healthy, easy dinner ideas that won’t bog you down with carbs, this one is spot on for a simple lean and green meal.

Why I Like this Recipe

1. I like this recipe because it’s a healthy twist on traditional lasagna by using zucchini instead of pasta so I feel better eating it.
2. I love how it packs a ton of flavors with the ground turkey, tomato sauce, and cheeses, which make each bite really tasty.
3. I appreciate that it’s simple and easy to follow even though it seems like a fancy dish, which makes it perfect for a busy day.
4. I enjoy the way all the ingredients layer together and create a yummy, comforting meal that fills my house with a great smell when it bakes.

Ingredients

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Ground turkey is lean and full of protein; it makes the dish hearty and satisfying.
Zucchini gives a good dose of fibre and low carbs, keeping it light and healthy.
Tomato sauce adds a tangy sweetness and is packed with vitamins that boost flavor.
Ricotta cheese mixes in a creamy richness while adding some extra protein and calcium.
Mozzarella melts wonderfully giving a yummy, stretchy texture to every bite.
Parmesan offers a salty, nutty kick that really elevates the overall taste.
Onion and garlic bring in that bold, essential flavor that ties the dish together.

Ingredient Quantities

1 lb ground turkey

3 large zucchinis sliced lengthwise into thin strips

1 medium yellow onion, chopped

3 garlic cloves, minced

2 tbsp olive oil

2 cups tomato sauce

1/2 cup tomato paste

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

Red pepper flakes, optional for a little heat

How to Make this

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1. Preheat your oven to 375°F and grease your baking dish lightly with olive oil.

2. In a large skillet, heat 2 tbsp olive oil over medium heat, then add in the chopped yellow onion and minced garlic and cook until the onion softens.

3. Add the 1 lb ground turkey to the skillet and cook it until it’s browned, stirring often. Season with salt, pepper and a pinch of red pepper flakes if you like extra heat.

4. Stir in the 2 cups tomato sauce, 1/2 cup tomato paste, 1 tsp dried basil and 1 tsp dried oregano. Let the sauce simmer for about 10 minutes so the flavors combine well.

5. Meanwhile, slice the 3 large zucchinis lengthwise into thin strips. If they release too much water, you can pat them dry with paper towels.

6. In a bowl, mix together the 15 oz ricotta cheese, 1 lightly beaten egg, a little salt and pepper until it is well combined.

7. Spread a thin layer of the turkey sauce on the bottom of your baking dish, and then lay a layer of zucchini strips evenly over the sauce.

8. Spoon dollops of the ricotta mixture over the zucchini, then sprinkle some of the 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese on top.

9. Repeat layering with more zucchini strips, turkey sauce, ricotta mix and remaining cheeses until all ingredients are used, finishing with a cheesy top layer.

10. Cover the dish with foil and bake for 25 minutes; then remove the foil and bake another 20 minutes until the cheese is bubbly and golden. Let it rest for about 10 minutes before serving. Enjoy!

Equipment Needed

1. Oven – Preheat at 375°F for baking the dish
2. Baking dish – For layering and baking the recipe
3. Large skillet – To brown the ground turkey and cook the sauce
4. Cutting board and chef’s knife – To chop the yellow onion, mince garlic and slice the zucchinis
5. Mixing bowl – For combining the ricotta cheese, egg, salt and pepper
6. Measuring cups and spoons – To accurately measure tomato sauce, tomato paste, cheeses and spices
7. Spatula or wooden spoon – For stirring ingredients in the skillet
8. Aluminum foil – To cover the baking dish during part of the baking process
9. Paper towels – Useful for patting down any extra water from the zucchini slices
10. Garlic press (optional) – If you prefer to mince the garlic more evenly

FAQ

Q: How should I prepare the zucchini for this recipe?

A: You need to slice the zucchinis lengthwise into thin strips. This makes them work as a lasagna layer and helps them cook evenly.

Q: Can i make this dish ahead of time?

A: Yeah you can make it a day ahead and store it in the fridge. Just reheat it in the oven until its all bubbly.

Q: Can i replace ground turkey if i dont like it?

A: Sure, you can use lean ground beef or even chicken. Just be sure to adjust the cooking time a bit.

Q: Should i salt the zucchini strips before using them?

A: Some people do sprinkle a little salt and let them sit to draw out extra water so the lasagna isnt too watery. Its up to you.

Q: What if i dont have ricotta cheese?

A: If you dont have ricotta you can try cottage cheese instead or even blend some cream cheese with a little milk. Its not exact but works well.

Zucchini Lasagna With Ground Turkey Recipe Substitutions and Variations

You can use lean ground chicken or even ground beef instead of ground turkey
If you can’t find zucchinis, try using eggplant or thinly sliced summer squash instead
Crushed tomatoes can be a good swap for tomato sauce if you dont have any on hand
Mixing cottage cheese as a substitute for ricotta cheese works too, though it might be a bit chunkier
If you dont have Parmesan cheese, Asiago or Pecorino Romano are great alternatives

Pro Tips

1. Before you use the zucchini slices, sprinkle them lightly with salt and let them sit for about 10 minutes so they give up some water. Then pat them dry with a paper towel so your dish won’t turn all watery.
2. When cooking the turkey, make sure you dont overcook it. Browning it nicely will add more flavor but be careful it stays juicy and doesnt dry out.
3. Mix the ricotta, egg and seasonings a few minutes ahead of time so the flavors meld together better. This little trick makes every bite taste more consistent.
4. After you take the dish out of the oven, let it rest for about 10 minutes. This helps the layers set and makes cutting and serving way easier.

Zucchini Lasagna With Ground Turkey Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Oven – Preheat at 375°F for baking the dish
2. Baking dish – For layering and baking the recipe
3. Large skillet – To brown the ground turkey and cook the sauce
4. Cutting board and chef’s knife – To chop the yellow onion, mince garlic and slice the zucchinis
5. Mixing bowl – For combining the ricotta cheese, egg, salt and pepper
6. Measuring cups and spoons – To accurately measure tomato sauce, tomato paste, cheeses and spices
7. Spatula or wooden spoon – For stirring ingredients in the skillet
8. Aluminum foil – To cover the baking dish during part of the baking process
9. Paper towels – Useful for patting down any extra water from the zucchini slices
10. Garlic press (optional) – If you prefer to mince the garlic more evenly

Ingredients

1 lb ground turkey
3 large zucchinis sliced lengthwise into thin strips
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 cups tomato sauce
1/2 cup tomato paste
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Red pepper flakes, optional for a little heat

Directions

Preheat your oven to 375°F and grease your baking dish lightly with olive oil.
In a large skillet, heat 2 tbsp olive oil over medium heat, then add in the chopped yellow onion and minced garlic and cook until the onion softens.
Add the 1 lb ground turkey to the skillet and cook it until it's browned, stirring often. Season with salt, pepper and a pinch of red pepper flakes if you like extra heat.
Stir in the 2 cups tomato sauce, 1/2 cup tomato paste, 1 tsp dried basil and 1 tsp dried oregano. Let the sauce simmer for about 10 minutes so the flavors combine well.
Meanwhile, slice the 3 large zucchinis lengthwise into thin strips. If they release too much water, you can pat them dry with paper towels.
In a bowl, mix together the 15 oz ricotta cheese, 1 lightly beaten egg, a little salt and pepper until it is well combined.
Spread a thin layer of the turkey sauce on the bottom of your baking dish, and then lay a layer of zucchini strips evenly over the sauce.
Spoon dollops of the ricotta mixture over the zucchini, then sprinkle some of the 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese on top.
Repeat layering with more zucchini strips, turkey sauce, ricotta mix and remaining cheeses until all ingredients are used, finishing with a cheesy top layer.
Cover the dish with foil and bake for 25 minutes; then remove the foil and bake another 20 minutes until the cheese is bubbly and golden. Let it rest for about 10 minutes before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.