Zucchini Lasagna Recipe

Thinly sliced summer zucchini replace the lasagna noodles for a low carb, gluten-free homemade goodness that still feels indulgent and seasonal. Top your zucchini lasagna with light grated parmesan cheese and slivers of basil and you’ll have a perfect summer supper recipe.

Once I saw the zucchini in my fridge  I immediately thought of the turkey lasagna I’ve made a few times before. The beauty of making a lasagna recipe is that you can add any vegetable or meat to the combo of pasta sauce, ricotta, parmesan, mozzarella and basil and it will still make a terrific lasagna.

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Make The Summer Zucchini Lasagna Recipe

(scroll down for the recipe)

Below is everything you need to make this recipe for supper tonight.

Ingredients

  • ground turkey
  • olive oil
  • large onion, chopped
  • cloves of garlic, minced
  • can of your favorite tomato sauce
  • chopped fresh basil
  •  zucchini, sliced 1/8″ thick
  •  part-skim or low-fat ricotta
  • parmesan cheese
  • egg
  • shredded part-skim or low-fat mozzarella cheese
  • Salt and pepper to taste
gluten free, lasagna, zucchini lasagna, veggie lover dinner

How to Make your Zucchini Lasagna Vegetarian

To make a vegetarian lasagna skip the ground meat for hearty medley of vegetables. You can add mushrooms, spinach onions or even eggplant can make a zucchini vegetarian lasagna.

For this recipe I use ground turkey meat. But you can certainly substitute for ground beef or even chicken.

 

How to Make Sure Your Zucchini Lasagna is Not Watery

 

I’ve made this lasagna a few times and learned a few things the hard way:

 

  • First, it’s really important to slice the zucchini thinly. You can use a Mandoline or even a veggie peeler.

 

  • Also, zucchini tends to be very watery, so I recommend sprinkling the sliced zucchini with salt and leaving it on paper towels to soak up extra water while you prep everything else.

 

  • Another helpful tip would be to grill the zucchini slices for just a few minutes for a more crunchy “noodle” texture.

 

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Other Recipes You May Like

Spinach & Butternut Squash Lasagna

Super Easy Turkey Meatloaf Recipe

Mediterranean Inspired Meatballs Recipe

 

gluten free, lasagna, zucchini lasagna, veggie lover dinner

Zucchini Lasagna Recipe

Ingredients
  

  • 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

Instructions
 

  • 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!

 

7 Comments

  • Reply Spinach and Butternut Squash Lasagna Recipe | Besos, Alina November 4, 2019 at 12:58 PM

    […] fun variation on a traditional lasagna is the zucchini lasagna. This version of the lasagna uses zucchini slices instead of noodles for a healthier spin on a […]

  • Reply Joanna June 30, 2017 at 11:11 AM

    I love using veggies in place of pasta! This looks delicious:)

  • Reply Clair June 30, 2017 at 7:50 AM

    This looks delicious! I have been obsessed with ‘zoodles’, and can’t wait to try this out!

  • Reply Susan June 30, 2017 at 6:00 AM

    This looks really delicious! I’m definitely going to try this one!

  • Reply Vicki @ Babies to Bookworms June 29, 2017 at 4:31 PM

    Yum! This looks delicious and perfect for summer!

  • Reply Marcie June 29, 2017 at 1:51 PM

    This sounds awesome! My husband is diabetic so we’re always looking for ways to reduce the carbs. We LOVE zucchini. BTW: I’m not sure eating too MANY fish tacos is a real problem, as they are delicious 🙂

    • Reply ... besos, ALINA June 29, 2017 at 1:55 PM

      Too many fish tacos is a good problem to have, you’re right! Yes, I love the zucchini substitution because you also don’t feel super bloated after!

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