Zucchini Lasagna (Low-Carb, Cheesy, and Delicious!)

Looking for a lighter take on classic lasagna ? This Zucchini Lasagna skips the pasta and layers in thinly sliced zucchini with a rich turkey tomato sauce and creamy roasted garlic ricotta filling. It's hearty, cheesy, and so flavorful - you won't even miss the noodles! 👇👇

What Is Zucchini Lasagna?

Zucchini lasagna is a low-carb version of traditional lasagna, made by swapping pasta noodles for thin strips of zucchini. It's layered with the same classic ingredients - tomato sauce, cheese, and herbs - but feels lighter and fresher.

By roasting the zucchini ahead of time, you reduce extra moisture and keep each slice firm, creating layers that hold together just like pasta. It's a perfect balance of comfort food and healthy homemade recipe that doesn't compromise on flavor.

Why I Love This Recipe

No noodles required: Thin zucchini strips replace traditional pasta for a lighter, gluten-free option.
Roasted garlic ricotta: Adds bold, savory flavor and makes this version stand out.
Hearty but balanced: Comfort food that's cheesy, saucy, and satisfying without feeling heavy.
Meal prep friendly: Assemble ahead, bake later, and enjoy all week.
Family approved: The kids won't even notice it's packed with veggies.

Next up - Recipe Ingredients. 👇👇

The ingredients to make zucchini lasagna are in individual bowls.

Recipe Ingredients

3 large zucchini, sliced lengthwise into ⅛-inch strips
1 head of garlic
1 Tbsp olive oil, divided
1 cup yellow onion, finely chopped
1 lb ground turkey
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 Tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1½ cups ricotta cheese
½ cup grated Parmesan cheese, divided
1 large egg
Salt and pepper, to taste
½ cup shredded mozzarella
Chopped fresh parsley, for garnish

Step-By-Step Instructions 👇👇

Garlic is wrapped in foil and then roasted.

STEP 1: Roast the Garlic

Preheat oven to 400°F. Slice the top off 1 head garlic, drizzle with ½ Tbsp olive oil (half of the 1 Tbsp, divided), wrap in foil, and roast 30 minutes until soft.

Slices of zucchini are laid out on a baking sheet and roasted.

STEP 2: Prep & Dry the Zucchini

Spray two baking sheets with nonstick spray.
Slice 3 large zucchini lengthwise into ⅛-inch strips. Arrange in a single layer and sprinkle lightly with salt. Let sit for 15 minutes to draw out moisture.
Pat dry, then roast for 6-7 minutes to remove excess water. This key step keeps your lasagna from turning watery.

Tomatoes and spices are added to the cooked ground turkey.

STEP 3: Make the Turkey Tomato Sauce

Heat the remaining ½ Tbsp olive oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion; cook 3-4 minutes. Stir in 1 lb ground turkey; cook until browned. Add 3 cloves garlic, minced, 1 can (28 oz) crushed tomatoes, 2 Tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried parsley, plus salt and pepper to taste. Simmer 10-12 minutes, stirring occasionally.

Ricotta, parmesan, egg, salt, and pepper are mixed together.

STEP 4: Mix the Roasted-Garlic Ricotta

Squeeze the roasted garlic cloves into a bowl. Add 1½ cups ricotta, ¼ cup grated Parmesan (from the ½ cup, divided), 1 large egg, and salt & pepper. Mix until smooth.

The lasagna is assembled in layers of turkey tomato sauce, zucchini strips, ricotta mixture, then repeated and then topped with parmesan and mozzarella.

STEP 5: Assemble the Lasagna

Grease a 9×9-inch baking dish.
Spread a thin layer of turkey sauce on the bottom.
Add a layer of zucchini slices, then spread ⅓ of the ricotta mixture on top. Repeat this layering - sauce → zucchini → ricotta - two more times.
Finish with a final layer of zucchini on top.

STEP 6: Add Cheese and Bake

Sprinkle with the remaining ¼ cup grated Parmesan and ½ cup shredded mozzarella. Bake at 400°F for 30-35 minutes, until bubbling and the cheese is melted.

STEP 7: Rest & Serve

Let the lasagna rest for 5-10 minutes before slicing - this helps it set and makes serving easier.
Top with chopped parsley and enjoy warm.

A portion of zucchini lasagna on a plate.

Recipe Tips

Dry your zucchini well: Salt and roast before layering to prevent sogginess.
Use a mandolin: Keeps slices thin and even.
Roasted garlic = flavor upgrade: Don't skip it - it deepens the ricotta filling.
Layer lightly: Avoid packing in too much sauce or cheese per layer.
Tent with foil: If cheese browns too fast, cover during the last 10 minutes.
Let it rest: The layers will hold together beautifully once cooled slightly.

Flavor Profile: Why This Works So Well

This recipe is all about balance - savory, creamy, and a little bit fresh. The roasted zucchini takes on a gentle sweetness once it caramelizes in the oven, while the turkey tomato sauce adds a rich, hearty layer of flavor. The roasted garlic ricotta gives it that extra depth you don't usually get in lighter lasagna recipes.

Every bite has the same cozy, cheesy flavor you'd expect from traditional lasagna but without the heavy pasta layers. It's comfort food that still feels light enough for a weeknight dinner. Add a side salad or garlic bread, and it's the kind of meal that makes everyone happy at the table.

Variations and Substitutions

Vegetarian version: Skip the turkey and add sautéed mushrooms, spinach, or lentils.
Extra veggies: Layer roasted bell peppers or eggplant for added texture.
Different meat: Ground chicken, beef, or sausage all work great.
Cheesier option: Add mozzarella between every layer, not just on top.
Fresh herbs: Use chopped basil or parsley for brighter flavor.

What to Serve With Zucchini Lasagna

This lasagna stands strong on its own, but here are a few simple sides to round it out:

Garlic bread or focaccia
Caesar salad or mixed greens
Roasted asparagus or broccoli
A glass of red wine or sparkling water with lemon

Meal Prep & Storage

Make ahead: Assemble up to a day in advance, refrigerate, then bake as directed (add 10 minutes if cold).
Fridge: Store leftovers in an airtight container up to 5 days.
Freeze: You can freeze baked portions for up to 3 months. Thaw overnight and reheat in the oven.
Reheat: Microwave slices or warm covered in the oven until hot.

How This Fits Into Your Dinner Rhythm

If you follow my Dinner Rhythm Blueprint, this one falls under your Make-Ahead Meals. It's perfect for nights when you need dinner already prepped and waiting in the fridge. You can assemble everything the day before, refrigerate it overnight, and just pop it in the oven when it's time to eat.

It also works beautifully as a Anchor Night dinner - one of those recipes that lets you slow down, enjoy the process, and still end up with something cozy and nourishing. The layers, the sauce, the cheese... it's a little bit of kitchen therapy.

If you haven't tried building your weekly Dinner Rhythm yet, check out my Dinner Rhythm Blueprint. It's the simple system that keeps weeknights running smoothly without all the stress of daily planning.

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FAQs

How do I keep zucchini lasagna from being watery?

Salt the zucchini slices first, let them sit, then roast briefly to draw out excess liquid.

Can I make this ahead of time?

Yes! Assemble the lasagna a day in advance and refrigerate until ready to bake.

Can I freeze zucchini lasagna?

Yes! Bake, cool completely, then freeze in portions. Reheat in the oven until warmed through.

Does it taste like regular lasagna?

It's lighter since there's no pasta, but the cheese, tomato sauce, and roasted garlic ricotta give it the same comforting flavor.

Can I use cottage cheese instead of ricotta?

Yes! Blend cottage cheese until smooth for a lighter, higher-protein option.

What Is Zucchini Lasagna?

Why I Love This Recipe

Recipe Ingredients