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Zucchini Lasagna with Ground Turkey

Zucchini lasagna with ground turkey uses thin zucchini strips instead of noodles for tender, layered slices with marinara and melty cheese. Browned turkey simmers in seasoned sauce, then bakes until bubbly and golden.
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Prep Time 25 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini and seasoning
  • 3 zucchini medium; sliced lengthwise into thin strips
  • 0.5 tsp kosher salt divided; use 1/2 tsp for drawing out moisture
  • 0.5 tsp kosher salt divided; add remaining 1/2 tsp to meat sauce
Turkey and sauce
  • 1 lb ground turkey
  • 1 yellow onion small; diced
  • 2 garlic cloves; minced
  • 24 oz marinara sauce 1 (24 oz) jar
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt divided; add remaining 1/2 tsp to meat sauce
Cheese mixture and topping
  • 15 oz ricotta cheese
  • 1 egg large
  • 2 cup shredded mozzarella
  • 0.5 cup grated Parmesan
  • 2 tbsp fresh basil chopped, for serving

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini
  1. Lay the zucchini strips on paper towels, sprinkle with 1/2 teaspoon kosher salt, and let sit for 15 minutes to draw out excess moisture. Pat dry so the lasagna won’t turn watery.
Cook the turkey sauce
  1. Preheat the oven to 375°F. Brown the ground turkey and onion in a skillet for 6–7 minutes until the turkey is no longer pink.
  2. Add the garlic and cook for 30 seconds, stirring to prevent scorching. Keep the skillet at a steady sizzle.
  3. Stir in the marinara sauce, Italian seasoning, and the remaining kosher salt. Simmer for 5 minutes until slightly thickened and cohesive.
Mix ricotta
  1. Beat the ricotta cheese and egg together in a bowl until smooth and spreadable. Scrape the bowl so no streaks remain.
Assemble
  1. Layer a third of the meat sauce in a baking dish, then add a layer of zucchini strips. Spread zucchini evenly so coverage reaches the edges.
  2. Add a third of the ricotta mixture over the zucchini and follow with a sprinkle of mozzarella. Press lightly so layers adhere.
  3. Repeat the layers twice more, finishing with mozzarella and Parmesan on top. Aim for even distribution so the top browns uniformly.
Bake and rest
  1. Bake for 40–45 minutes at 375°F until bubbly and golden. Look for bubbling at the edges and browned cheese spots.
  2. Let the lasagna rest for 10 minutes before slicing, then garnish with fresh basil. The rest time helps the layers set cleanly.

Notes

For cleaner slices, pat the zucchini strips very dry after the 15-minute salting so excess moisture doesn’t steam the lasagna. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended for best texture, especially the zucchini. Dietary swap: use part-skim ricotta and reduce mozzarella slightly to lower overall calories while keeping the creamy layer.