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Zucchini Lasagna Recipe

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3.8 from 5 reviews

This Zucchini Lasagna is a lighter, healthier twist on the classic Italian dish, replacing traditional pasta with thinly sliced roasted zucchini. Layered with a savory turkey and mushroom meat sauce, creamy ricotta cheese mixture, and plenty of melted mozzarella and Parmesan, this dish is perfect for a satisfying summer dinner that doesn’t feel heavy but remains comforting and flavorful.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 1/2 pounds zucchini squash (3-4 small to medium-sized)
  • 4 ounces cremini mushrooms, chopped
  • 1/4 cup chopped onion

Meat & Sauces

  • 1 pound ground turkey
  • 24 ounces pasta sauce

Cheeses & Dairy

  • 1 cup ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup shredded Parmesan cheese, divided

Seasonings & Oil

  • 2 teaspoons kosher salt, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper, divided
  • Olive oil (for drizzling during roasting zucchini)
  • Cooking spray (for greasing baking dish)

Instructions

  1. Preheat and prepare zucchini: Preheat the oven to 450°F. Line two baking sheets with parchment paper. Trim ends off zucchini and slice into 1/4-inch thick strips using a mandoline to mimic lasagna noodles. Arrange slices in a single layer on baking sheets, drizzle with olive oil, sprinkle with 1 teaspoon kosher salt, and roast for 10 minutes. Transfer roasted zucchini to a paper towel-lined plate, blot dry to remove excess moisture, and allow to cool. Reduce oven heat to 375°F.
  2. Cook turkey meat sauce: While zucchini cools, heat a large skillet over medium-high heat. Cook ground turkey, chopped mushrooms, and onion for 6–8 minutes until fully cooked. Stir in Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and pasta sauce. Bring mixture to a boil, then reduce heat and simmer uncovered for 5 minutes to meld flavors.
  3. Prepare ricotta mixture: In a medium bowl, combine ricotta cheese, beaten egg, remaining salt and pepper, 1 cup shredded mozzarella, and 1/4 cup Parmesan. Mix thoroughly until smooth and evenly blended.
  4. Assemble the lasagna: Lightly coat a 13×9-inch baking dish with cooking spray. Start by spreading 1/2 cup of turkey meat sauce evenly on the bottom. Layer zucchini slices over the sauce, followed by half the ricotta mixture, then 1/3 of the meat sauce. Repeat with another zucchini layer, remaining ricotta, and another 1/3 of meat sauce. Finish with a final zucchini layer, remaining meat sauce, and top with remaining mozzarella and Parmesan cheeses.
  5. Bake: Place the assembled dish in the oven and bake uncovered at 375°F for 40 minutes, or until the cheese topping is golden brown and bubbling.
  6. Rest and serve: Remove lasagna from oven and let it rest for 10 to 15 minutes to set before slicing and serving.

Notes

  • Using a mandoline for slicing zucchini ensures even thickness, which helps the zucchini cook evenly and hold together like pasta noodles.
  • Blotting the zucchini after roasting is crucial to remove excess moisture, preventing a watery lasagna.
  • You can substitute ground turkey with ground chicken or lean ground beef if preferred.
  • For a vegetarian version, omit meat and use a hearty vegetable tomato sauce with mushrooms and zucchini.
  • Letting the lasagna rest after baking helps it firm up, making it easier to cut clean slices.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://iamstarved.com/zucchini-lasagna-recipe/