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gluten free, lasagna, zucchini lasagna, veggie lover dinner

Zucchini Lasagna Recipe


  • 1 lb ground turkey
  • 2 tbsp olive oil
  • 1/2 large yellow onion, chopped3
  • 3 cloves garlic, chopped
  • 28 oz tomato sauce
  • 1/4 cup chopped basil leaves
  • 4 large zucchini, sliced
  • 1 1/2 cup low fat ricotta cheese
  • 1/4 cup parmesan cheese
  • 1 egg
  • 16 oz bag of shredded low-fat mozzarella cheese
  • salt & pepper to taste


  • Slice your zucchini into 1/8 " slivers and salt lightly. (They should resemble
    pasta lasagna noodles, duh!)  Set aside on a paper towel to "sweat."
  • In a medium saucepan sauté garlic and onion until translucent (about 2 minutes). Then add ground turkey. Season liberally with salt and pepper. Cook until the meat has browned.
  • Add your tomato sauce to the meat mixture. Allow to simmer on low while you prep everything else, about 15-20 minutes.
  • In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  • Remove the meat sauce from the pan with a strainer ladle, this way your sauce won't be too watery.
  • Spray your casserole dish or rub with remaining olive oil. Start layering by first adding 1/2 cup of meat sauce on the bottom. Then add a layer of zucchini, followed by the cheese mixture, and then sprinkle the mozzarella cheese. Keep layering until you've used up all the things!
  • Stop with the last layer with sauce and zucchini.
  • Bake at 375 degrees for 30 minutes covered.
  • Uncover, add mozzarella cheese and cook for another 10 minutes or until the cheese has melted.
  • Let stand about 5 minutes before serving. Top with fresh basil and parmesan cheese!