If you’ve been on the lookout for a lighter yet ultra-satisfying twist on a classic comfort food, the Zucchini Lasagna with Ground Turkey and Ricotta Recipe is here to steal the show. This dish layers tender zucchini noodles in place of pasta, paired beautifully with lean ground turkey, creamy ricotta, and a vibrant marinara sauce, creating a perfect harmony of flavors and textures that feel indulgent without the heaviness. It’s a nourishing, crowd-pleasing meal that comes together with simple ingredients but delivers on the rewarding experience of an Italian feast right in your kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in crafting a flavorful and satisfying Zucchini Lasagna with Ground Turkey and Ricotta Recipe. From the fresh zucchini noodles that add a delicate texture to the herbs and cheeses that warm the palate, these essentials combine to create an unforgettable dish.
- 5 medium zucchini, sliced into ¼-inch thick noodles: The star of the dish, zucchini noodles replace traditional pasta for a lighter, gluten-free base.
- Salt, for zucchini noodles: Helps draw out excess moisture so your lasagna layers stay firm and flavorful.
- 1 tablespoon olive oil: Adds richness and helps sauté onions and turkey to perfection.
- ½ small yellow onion, diced: Brings a subtle sweetness that complements the savory turkey.
- 1 lb ground turkey (93/7 lean): A lean protein that keeps the dish hearty without heaviness.
- 3 cloves garlic, minced: Infuses the filling with classic aromatic depth and warmth.
- 1 cup part-skim ricotta cheese: Brings creaminess and mild tang to the layers.
- ½ cup fat-free cottage cheese: Adds a light, velvety texture without excess fat.
- ¼ cup grated Parmesan cheese: Delivers a sharp, savory punch to the cheese mixture.
- 1 large egg: Binds the cheese ingredients together for perfect layering.
- 1 teaspoon salt: Balances the flavors throughout the dish.
- ½ teaspoon black pepper: Adds a subtle kick to awaken your taste buds.
- 2 teaspoons dried oregano: Adds classic Italian herbal notes that brighten the flavor profile.
- ¼ cup chopped fresh basil: Freshness that elevates each bite with a sweet, fragrant lift.
- 1 ½ cups marinara sauce (jarred): Provides a vibrant tomato base without extra prep fuss.
- 2 cups shredded lite mozzarella cheese, divided: Melts beautifully to create gooey, irresistible layers.
How to Make Zucchini Lasagna with Ground Turkey and Ricotta Recipe
Step 1: Prep Zucchini and Preheat
Start by preheating your oven to 350°F (177°C) and greasing a 9×13-inch baking dish to prevent sticking. Next, slice your zucchini into thin, ¼-inch noodles using a mandoline or a sharp knife—it’s this substitution that transforms this lasagna into a guilt-free delight. Salt the zucchini slices liberally and let them sit for 10 minutes; this is a game-changer because it draws out excess moisture, helping to avoid a watery casserole. Afterward, dab them dry with paper towels so each layer stays firm and delicious.
Step 2: Brown Meat and Sauté Onions
Heat the olive oil in a large skillet over medium-high heat and toss in the diced onion. Cook it until it’s soft and translucent, releasing that comforting sweetness you love. Then, add the ground turkey, breaking it apart with a spatula, and cook until perfectly browned. The turkey adds a lean protein punch while keeping things light. Just before finishing, stir in the minced garlic, letting it soften but not burn, so it infuses the filling with its deep, fragrant flavor.
Step 3: Make Cheese Mixture
In a mixing bowl, combine the ricotta cheese, fat-free cottage cheese, grated Parmesan, and the egg—this blend creates a creamy, cohesive filling that binds everything together. Season generously with salt, pepper, dried oregano, and fold in the chopped fresh basil for a burst of herbaceous freshness. Finally, fold the cooked turkey and onion mixture into the cheese blend until everything is evenly combined. This mixture is where all the magic meets, creating rich layers balanced with savory lean meat.
Step 4: Layer the Lasagna
Start by spreading half a cup of marinara sauce on the bottom of your prepared baking dish; this keeps everything moist and flavorful. Next, create your first layer of zucchini noodles, followed by another layer of ½ cup marinara sauce, half of the ricotta and turkey mixture, and then 1 cup of shredded mozzarella cheese. Repeat these layers once more—this build-up ensures every bite has the perfect ratio of zucchini, sauce, cheese, and filling.
Step 5: Bake and Broil
Place the lasagna in the preheated oven and bake it for 45 minutes. During this time, all the flavors meld together, and the cheese melts into a gooey, golden crown. To get that mouth-watering, bubbly, slightly browned cheese topping, switch your oven to the broil setting for the last 5 minutes. Watch closely so it doesn’t burn, but allows the mozzarella to develop delicious, irresistible color and texture.
Step 6: Let Cool and Serve
Once baked, allow your masterpiece to cool for about 15 minutes. This crucial step lets the lasagna set, making it easier to cut and serve without falling apart, while also allowing flavors to deepen. Before plating, drain any excess liquid carefully to keep each piece firm and delicious.
How to Serve Zucchini Lasagna with Ground Turkey and Ricotta Recipe
Garnishes
Fresh herbs like chopped basil or parsley sprinkled on top add vibrant color and a punch of fresh flavor. A light drizzle of extra virgin olive oil or a sprinkle of grated Parmesan right before serving can further elevate your dish, giving it that restaurant-quality finish that makes each bite feel special.
Side Dishes
This zucchini lasagna pairs wonderfully with a crisp, simple green salad dressed in lemon vinaigrette to contrast the creamy, cheesy layers. Roasted garlic bread or warm focaccia also makes a lovely side, perfect for scooping up any remaining marinara sauce and cheese.
Creative Ways to Present
Consider serving portions in individual ramekins or mini cast-iron skillets to impress guests while keeping that cozy homemade feel. Alternatively, top each serving with a dollop of ricotta mixed with lemon zest and cracked pepper for an unexpected, fresh twist that complements the flavors beautifully.
Make Ahead and Storage
Storing Leftovers
The Zucchini Lasagna with Ground Turkey and Ricotta Recipe stores exceptionally well in an airtight container in the refrigerator for up to 4 days. When storing, place a layer of parchment paper between portions to keep the layers intact and maintain the lasagna’s beautiful texture.
Freezing
This lasagna freezes beautifully, making it a perfect meal-prep candidate. For best results, assemble and bake the lasagna, then let it cool completely before freezing in portions or as a whole dish. Wrap tightly with plastic wrap and aluminum foil to avoid freezer burn and freeze for up to 3 months.
Reheating
To enjoy leftovers, reheat individual servings in the microwave or oven. When using the oven, cover the lasagna with foil to keep it moist, warming at 350°F (177°C) for about 20 minutes or until heated through. Removing the foil in the last 5 minutes allows the cheese to crisp slightly again—just like freshly baked!
FAQs
Can I use beef instead of ground turkey in this recipe?
Absolutely! While ground turkey keeps the dish lean and light, substituting ground beef will add richness and a heartier flavor. If you do so, consider using lean ground beef (around 90%) to balance taste and health.
Do I need to salt the zucchini noodles? What happens if I skip this step?
Salting the zucchini noodles is key because it draws out excess water, preventing the lasagna from becoming soggy. Skipping this step can result in a watery dish where the zucchini releases moisture as it cooks, compromising texture.
Can I make the Zucchini Lasagna with Ground Turkey and Ricotta Recipe vegetarian?
Yes! Substitute the ground turkey with sautéed mushrooms or lentils to create a flavorful vegetarian version. You might want to add extra herbs or spices to boost the umami to keep the depth of flavor.
Is it okay to use a store-bought marinara sauce?
Definitely! Using a quality jarred marinara sauce saves time and works wonderfully in this recipe. Choose one with simple ingredients and robust flavors for the best results.
How thin should the zucchini slices be for the lasagna?
Slicing zucchini to about ¼-inch thick ensures the noodles hold their shape during baking without becoming too fragile or mushy. Using a mandoline helps you get uniform slices perfectly suited for layering.
Final Thoughts
Trying the Zucchini Lasagna with Ground Turkey and Ricotta Recipe is like discovering a new favorite—comforting, wholesome, and surprisingly fresh with every bite. Whether you’re seeking a lighter take on a traditional Italian classic or just looking to impress family and friends, this dish brings warmth and satisfaction to the table without any fuss. So, grab those zucchinis and get cooking—your next crave-worthy dinner awaits!
Print
Zucchini Lasagna with Ground Turkey and Ricotta Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 14 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
A healthy and delicious Zucchini Lasagna recipe that uses thin zucchini noodles instead of pasta, layered with a flavorful ground turkey and cheese mixture, marinara sauce, and melted mozzarella cheese. This low-carb, lighter take on classic lasagna is baked to perfection and finished under the broiler for a golden, cheesy top.
Ingredients
Vegetables
- 5 medium zucchini, sliced into ¼-inch thick noodles
- Salt, for zucchini noodles
- ½ small yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup chopped fresh basil
Meat and Dairy
- 1 lb ground turkey (93/7 lean)
- 1 cup part-skim ricotta cheese
- ½ cup fat-free cottage cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cups shredded lite mozzarella cheese, divided
Pantry
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 ½ cups marinara sauce (jarred)
Instructions
- Prep Zucchini and Preheat: Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish. Slice the zucchini into ¼-inch thick noodles. Liberally salt the zucchini noodles and let them sit for 10 minutes to draw out excess moisture, then pat them dry thoroughly with paper towels to prevent sogginess in the lasagna.
- Brown Meat and Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks, usually about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Make Cheese Mixture: In a medium bowl, combine the ricotta cheese, fat-free cottage cheese, grated Parmesan cheese, egg, salt, black pepper, dried oregano, and chopped fresh basil. Mix well, then stir in the cooked turkey and onion mixture until fully incorporated.
- Layer Lasagna: Spread ½ cup of marinara sauce in the bottom of the prepared baking dish. Layer zucchini noodles over the sauce, then spread another ½ cup marinara sauce evenly on top. Add half of the ricotta and turkey cheese mixture, followed by 1 cup of shredded mozzarella cheese. Repeat these layers with the remaining noodles, marinara sauce, ricotta mixture, and mozzarella cheese to form a second layer.
- Bake: Place the assembled lasagna in the preheated oven and bake uncovered for 45 minutes, allowing the flavors to meld and the zucchini to soften.
- Broil Cheese Topping: After baking, switch the oven to broil and broil the lasagna for 5 minutes or until the mozzarella cheese is bubbling and golden brown on top. Keep a close eye to prevent burning.
- Serve: Remove from the oven and let cool for 15 minutes before serving to allow the lasagna to set and excess liquid to drain away. Slice and serve warm.
Notes
- Slicing zucchini into thin noodles and salting them helps reduce moisture to prevent a watery lasagna.
- Using lean ground turkey keeps this dish lighter than traditional beef lasagna.
- You can prepare the meat mixture and cheese mixture a day ahead to save time on baking day.
- Make sure to pat the zucchini noodles dry thoroughly after salting for best texture.
- Baking then broiling gives the dish a nicely browned cheesy crust.
- Letting the lasagna rest before serving helps it to firm up for easier slicing.
