Description
A showstopper low-carb lasagna that uses zucchini ribbons instead of pasta and ground turkey for a high-protein, gluten-free meal. It features rich layers of marinara, ricotta, and melted cheese, perfect for dinner parties or meal prep.
Ingredients
Scale
- 3–4 large medium zucchini (about 2.5 lbs / 1.1 kg)
- 1.5 lbs / 680g ground turkey (93% lean)
- 24 oz / 680g marinara sauce (no added sugar)
- 15 oz / 425g full-fat ricotta cheese
- 1 egg
- 2 cups / 200g low-moisture mozzarella cheese, shredded
- 1 cup / 100g freshly grated parmesan cheese
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Prep the Zucchini: Wash zucchini and trim ends. Slice lengthwise into thin ribbons using a vegetable peeler. Sprinkle with salt and let sit for 10 minutes to draw out moisture, then pat dry thoroughly.
- Pre-Cook the Zucchini: Microwave zucchini ribbons in a single layer for 2-3 minutes until tender but not mushy. Alternatively, roast at 400°F (200°C) for 10 minutes. Let cool.
- Make the Turkey Filling: Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes until browned, breaking it up with a spatula. Drain excess fat if necessary.
- Season the Meat: Add minced garlic, Italian seasoning, red pepper flakes, salt, and pepper to the turkey. Cook for 1 minute until fragrant.
- Simmer Sauce: Pour in marinara sauce. Stir well and simmer on low heat for 5-10 minutes until thick and rich. Taste and adjust seasoning. Set aside.
- Mix Ricotta: In a medium bowl, combine ricotta cheese, egg, half of the parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Assemble Layer 1: Spread a thin layer of turkey sauce on the bottom of the dish.
- Assemble Layer 2: Lay 4-5 zucchini ribbons over the sauce, overlapping slightly.
- Assemble Layer 3: Dollop half of the ricotta mixture over the zucchini and spread evenly.
- Assemble Layer 4: Spoon half of the remaining turkey sauce over the ricotta.
- Assemble Layer 5: Add another layer of zucchini ribbons.
- Assemble Layer 6: Spread the remaining ricotta mixture.
- Assemble Layer 7: Top with the remaining turkey sauce.
- Assemble Layer 8: Finish with a final layer of zucchini ribbons.
- Assemble Layer 9: Sprinkle the remaining parmesan and all the mozzarella cheese on top.
- Bake: Cover the dish with aluminum foil (tented). Bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown. Optionally broil for 2 minutes for a darker crust.
- Rest and Serve: Let the lasagna rest for 10 minutes before cutting to allow layers to set. Garnish with fresh basil and serve warm.
Notes
Do not skip salting and draining the zucchini, as it is 95% water and will make the lasagna watery if not removed. Shred your own cheese to avoid anti-caking agents that prevent proper melting. Let the lasagna rest for at least 10 minutes before cutting to ensure clean slices. This recipe is naturally gluten-free but check sauce labels if you have celiac disease.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 6
- Fiber: 2
- Protein: 22
Keywords: low-carb, zucchini lasagna, ground turkey, gluten-free, healthy dinner, meal prep, keto-friendly, comfort food