Low Carb Meaty & Cheesy Zucchini Lasagna w/ Ground Turkey
How to make a meaty & cheesy low-carb zucchini lasagna with ground turkey. It’s nutrient-dense & flavor-rich with spinach, mushrooms, mozzarella, parmesan, ricotta cheese, and garlic. Enjoy classic lasagna without pasta and gluten!
Does the sight and smell of cheesy, meaty lasagna make your mouth water? But, like me, do you avoid it because of the pasta and gluten overload? Well, I’m excited to show you how to make my healthy meaty, cheesy gluten-free zucchini lasagna that is nutrient-dense, plant-based, and with all the yummy classic flavor of the original.
It’s full of fresh veggies, including zucchini, spinach, mushrooms, and tomatoes. And they’re camouflaged between creamy layers of ricotta, parmesan, and mozzarella cheese. Yes, you can enjoy this classic Italian dish guilt-free and with a healthy amount of calories!
Why You’ll Love My Meaty & Cheesy Low Carb Zucchini Lasagna with Ground Turkey Recipe
- It has the classic Italian flavor of the original without the carbs and gluten.
- It’s packed with camouflaged veggies.
- No pre-cooking the zucchini required.
- All the simple ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best-tasting low carb meaty & cheesy zucchini lasagna w/ ground turkey recipe:
Zucchinis: The zucchini layers act as a pasta replacement in this low-carb lasagna. If you prefer a different vegetable, you can use eggplant or thinly sliced butternut squash as alternatives.
Ground Turkey: Ground chicken or ground beef can be used in place of ground turkey. If you prefer a vegetarian version, you can use plant-based ground meat or diced vegetables like bell peppers and zucchini.
Marinara Sauce: You can make your own marinara sauce from scratch or use a store-bought version. If you have dietary restrictions, choose a gluten-free and low-sugar marinara sauce.
Parmesan Cheese: Substitute Parmesan cheese with Pecorino Romano or any hard cheese that you prefer.
Mozzarella Cheese: Use a dairy-free mozzarella cheese if you are lactose intolerant or following a dairy-free diet.
Ricotta Cheese: For a dairy-free option, replace ricotta cheese with a plant-based ricotta alternative, such as almond ricotta or tofu-based ricotta.
Parsley: Fresh basil or oregano can be used instead of parsley. Adjust the quantity to taste.
Spinach: Substitute spinach with Swiss chard or kale, or use frozen and thawed spinach. Be sure to squeeze out any excess moisture from frozen spinach.
Mushrooms: You can omit mushrooms or replace them with finely chopped bell peppers, zucchini, or eggplant for added flavor and texture.
Green Onion: If you don’t have green onions, you can use finely diced red or white onions as a substitute.
Olive Oil: Use another cooking oil of your choice, such as avocado oil or vegetable oil.
How to Make My Low-Carb Zucchini Lasagna with Ground Turkey Recipe
Step 1: Prep the Zucchini
Cut the ends off of three zucchini and then slice them 1/8″ thick using a mandoline slicer.
Spread the zucchini out in two rows on a clean dish towel. Spread a second dish towel on top of the zucchini. Fold the towels in half along the long edge. Then roll up the towels like a sleeping bag with the zucchini tucked inside. Press down on the towel roll to help express excess water from the zucchini. Set the towel roll aside.
Step 2: Prep the Veggies
Finely chop the mushrooms. My favorite method is using an egg slicer.
Then finely chop the garlic cloves, green onion, and fresh parsley.
Step 3: Prep the Cheese
Grate the parmesan and mozzarella cheeses.
Step 4: Prep the Ricotta Cheese
Crack an egg into a mixing bowl and whisk until blended. Add the ricotta cheese, half the chopped parsley and 1/4 teaspoon of salt. Mix until well combined.
Step 5: Saute
Pour one tablespoon of olive oil into a frypan set to medium/high heat. Saute the baby spinach leaves with a dash of salt until wilted. Transfer the spinach to a plate lined with paper towel. Once cooled, finely chop the spinach into bite-sized pieces.
Pour one tablespoon of olive oil into the frypan. Saute the mushrooms with a dash of salt until soft and darkened. Transfer the mushrooms to a plate lined with paper towel.
Pour one tablespoon of olive oil into the frypan and add the chopped green onions and a dash of salt. Stir with a spatula for about a minute. Then add the chopped garlic and stir. Add the ground turkey, Italian seasoning, and salt and stir. Break down the turkey into smaller chunks. Cook until the meat is no longer pink. Drain the liquid in the sink and transfer the turkey to a plate lined with a paper towel to rest.
Combine the cooked spinach, mushrooms, ground turkey and marinara sauce in a bowl and stir until well-combined.
Step 6: Assemble the Lasagna
Spray your 7.5×10.5″ baking dish with non-stick cooking spray, then pour about ¼ cup of marinara sauce in the bottom of your pan.
Then layer your zucchini strips side by side. You can easily break off the ends to fit if they are too long for your pan. And if they’re too short, you can piece them together.
Now you can pour half of the meat mixture and spread it evenly. Then pour half of the ricotta cheese mixture and spread it around evenly.
Next comes ⅓ of the shredded mozzarella and parmesan cheese.
Then repeat another layer of zucchini, followed by the remainder of your meat sauce.
Then spread the rest of the ricotta cheese mixture and another ⅓ of the shredded cheese.
Top your lasagna with one last layer of zucchini and sprinkle the remaining fresh parsley and cheese.
Bake at 375°F for 30-35 minutes or until the cheese on top begins to brown, and the internal temperature is at least 160°F. Set the oven to broil for two more minutes for a crispier top. Remove the lasagna from the oven and allow it to cool for 15 minutes before serving.
If there is extra liquid in the bottom of the lasagna, you can remove it with a turkey baster.
SUMMARY OF LAYERS:
- 1/4 cup marinara sauce
- zucchini layer
- 1/2 of meat sauce
- 1/2 of ricotta cheese mix
- 1/3 of grated parmesan & mozzarella cheese
- zucchini layer
- remaining meat sauce
- remaining ricotta cheese mix
- 1/3 of grated parmesan & mozzarella cheese
- zucchini layer
- remaining chopped parsley
- remaining grated parmesan & mozzarella cheese
Ground Turkey Zucchini Lasagna Recipe Notes
Squeezing Excess Liquid: Thoroughly squeezing excess moisture from the zucchini is essential to prevent the lasagna from becoming too watery. Be sure to follow the instructions for pressing the zucchini between towels to remove moisture effectively.
Layering Zucchini: When layering the zucchini, slightly overlap the slices to create a solid base for the lasagna. Cut the zucchini to fit your baking dish, ensuring a consistent layer.
Monitoring Cooking Time: Keep an eye on the lasagna while it’s in the oven. Cooking times may vary depending on your oven, so it’s important to ensure that the top layer of cheese becomes golden brown and bubbly. You can use a food thermometer to confirm that the internal temperature reaches at least 160°F (71°C).
Crispy Top: If you desire a crispier top layer, set the oven to broil for the final 2 minutes. This will create a golden, slightly crunchy texture.
Resting Before Serving: Allowing the lasagna to cool for about 15 minutes after baking is essential. This resting period helps the layers set and makes it easier to slice and serve. It also allows the flavors to meld together.
Check out more of my popular zucchini recipes:
Meaty & Cheesy Low-Carb Zucchini Lasagna w/ Ground Turkey
Ingredients
- 3 zucchinis
- 3 cups spinach
- 1 green onion
- 4 cloves garlic
- 2 cups mushrooms
- 1 pound ground turkey
- 1-3/4 cups marinara sauce
- 1/2 cup shredded parmesan cheese
- 1-1/2 cups shredded mozzarella cheese
- 1 egg
- 1 cup ricotta cheese
- 2 tablespoons parsley
- 2 tablespoons basil leaves
- 3 tablespoons olive oil
Instructions
- Cut the ends off of three zucchini and then slice them 1/8" thick using a mandoline slicer.
- Spread the zucchini out in two rows on a clean dish towel. Spread a second dish towel on top of the zucchini. Fold the towels in half along the long edge. Then roll up the towels like a sleeping bag with the zucchini tucked inside. Press down on the towel roll to help express excess water from the zucchini. Set the towel roll aside.
- Finely chop the mushrooms. My favorite method is using an egg slicer. Then finely chop the garlic cloves, green onion, and fresh parsley.
- Grate the parmesan and mozzarella cheeses.
- Crack an egg into a mixing bowl and whisk until blended. Add the ricotta cheese, half the chopped parsley, and 1/4 teaspoon of salt. Mix until well combined.
- Pour one tablespoon of olive oil into a frypan set to medium/high heat. Saute the baby spinach leaves with a dash of salt until wilted. Transfer the spinach to a plate lined with paper towel. Once cooled, finely chop the spinach into bite-sized pieces.
- Pour one tablespoon of olive oil into the frypan. Saute the mushrooms with a dash of salt until soft and darkened. Transfer the mushrooms to a plate lined with paper towel. Pour one tablespoon of olive oil into the frypan and add the chopped green onions and a dash of salt. Stir with a spatula for about a minute. Then add the chopped garlic and stir. Add the ground turkey, Italian seasoning, and salt and stir. Break down the turkey into smaller chunks. Cook until the meat is no longer pink. Drain the liquid in the sink and transfer the turkey to a plate lined with a paper towel to rest.
- Combine the cooked spinach, mushrooms, ground turkey and marinara sauce in a bowl and stir until well-combined.
- Spray your 7.5×10.5" baking dish with non-stick cooking spray, then pour about ¼ cup of marinara sauce in the bottom of your pan.Then layer your zucchini strips side by side. You can easily break off the ends to fit if they are too long for your pan. And if they’re too short, you can piece them together.Now you can pour half of the meat mixture and spread it evenly. Then pour half of the ricotta cheese mixture and spread it around evenly.Next comes ⅓ of the shredded mozzarella and parmesan cheese.Then repeat another layer of zucchini, followed by the remainder of your meat sauce. Then spread the rest of the ricotta cheese mixture and another ⅓ of the shredded cheese. Top your lasagna with one last layer of zucchini and sprinkle the remaining fresh parsley and cheese.Bake at 375°F for 30-35 minutes or until the cheese on top begins to brown, and the internal temperature is at least 160°F. Set the oven to broil for two more minutes for a crispier top. Remove the lasagna from the oven and allow it to cool for 15 minutes before serving.If there is extra liquid in the bottom of the lasagna, you can remove it with a turkey baster.SUMMARY OF LAYERS:1. 1/4 cup marinara sauce2. zucchini layer3. 1/2 of meat sauce4. 1/2 of ricotta cheese mix5. 1/3 of grated parmesan & mozzarella cheese6. zucchini layer7. remaining meat sauce8. remaining ricotta cheese mix9. 1/3 of grated parmesan & mozzarella cheese10. zucchini layer11. remaining chopped parsley12. remaining grated parmesan & mozzarella cheese
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