Description

A simple, beginner-friendly low-carb lasagna using zucchini ribbons instead of noodles, layered with ground turkey, ricotta, and marinara sauce for a creamy, high-protein dinner.

Ingredients

Scale

3 medium zucchini (about 1.5 lbs / 680g)
1 lb (450g) ground turkey (93% lean)
1 jar (24 oz / 680g) marinara sauce
15 oz (425g) whole milk ricotta cheese
2 cups (200g) shredded mozzarella cheese
1 egg (optional, for binding)
Salt and pepper to taste
¼ cup (25g) grated Parmesan cheese (optional)

Instructions

Preheat oven to 375°F (190°C).
Wash zucchini and trim ends. Slice into long, thin ribbons using a spiralizer or mandoline. Lay on paper towels and pat dry thoroughly to remove excess moisture.
Heat a large skillet over medium-high heat. Add ground turkey and season with salt and pepper. Cook until browned and no pink remains, breaking it up with a spoon. Drain excess liquid if necessary and set aside.
In a medium bowl, combine ricotta cheese, half of the mozzarella, and the egg (if using). Stir until smooth.
Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish.
Layer 1: Place half of the zucchini ribbons in the dish. Spread half of the ricotta mixture over the zucchini. Sprinkle with half of the remaining mozzarella. Spoon half of the cooked turkey over the cheese.
Layer 2: Add the rest of the zucchini ribbons. Spread the rest of the ricotta mixture. Sprinkle with the rest of the mozzarella. Add the rest of the turkey.
Layer 3: Top with the remaining marinara sauce to cover the zucchini.
Cover the dish tightly with aluminum foil and bake for 25 minutes, or until zucchini is tender.
Remove foil and bake for another 5-10 minutes to melt cheese and brown the top. Optionally broil for 2 minutes for a golden crust.
Let the lasagna rest for 5 minutes before slicing and serving.

Notes

Patting the zucchini dry is crucial to prevent a watery lasagna. If using large zucchini, consider salting them first to draw out moisture. This recipe freezes well; assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw in the fridge before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 square slice
Calories: 280
Sugar: 4
Sodium: 600
Fat: 18
Saturated Fat: 8
Carbohydrates: 8
Fiber: 2
Protein: 22

Keywords: low-carb, zucchini lasagna, ground turkey, healthy dinner, gluten-free, beginner recipe, keto-friendly, meal prep