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–+ servings
A hearty slice of Low Carb Zucchini Noodle Lasagna with rich meat sauce and melted cheese topping.

Low Carb Zucchini Noodle Lasagna

This recipe provides a lighter version of classic lasagna using zucchini slices instead of pasta. It is suitable for gluten-free diets and offers a comforting meal for busy weeknights.
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Prep Time 20 minutes
Cook Time 45 minutes
Sauce Simmer Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 316
Ingredients Equipment Method Nutrition Notes

Ingredients
  

General
  • Nonstick spray cooking spray
  • 4 large zucchini sliced about 1/4 inch thick
For the Sauce
  • 1/2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 small yellow onion diced
  • 1 green pepper diced
  • 1 pound lean ground turkey
  • 1 14 oz can tomato sauce
  • 1 14 oz can crushed tomatoes
  • 4 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • 1/4 cup basil finely chopped
  • 1/4 cup parsley finely chopped
  • 1/2 teaspoon red cayenne pepper if desired
  • 1/2 teaspoon salt
  • Lots freshly ground black pepper
  • red pepper flakes if desired
For the Ricotta Cheese Mixture
  • 15 oz part skim ricotta or use whole milk
  • 1 egg white or use whole egg
  • 1/4 cup grated Parmesan cheese
  • salt and pepper
  • 12 ounces shredded mozzarella cheese or about 1 1/2 cups

Equipment

  • Large baking sheet
  • Large pot
  • 9x13 inch baking pan

Method
 

  1. Preheat oven to 375 degrees F. Place sliced zucchini on a large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 15 to 20 minutes to help dry out the zucchini a bit. This is a critical step.
  2. While the zucchini noodles are roasting, make the turkey meat sauce. Heat olive oil in a large pot over medium-high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally.
  3. Add the ground turkey and cook until no longer pink. Add the tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until the sauce thickens up. Season with salt and pepper to taste. Remove from heat to cool.
  4. In a medium bowl, combine the egg white, ricotta, and Parmesan. Season with salt and pepper. Add 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
  5. To assemble the lasagna, spread half of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over the meat sauce, spread on half of the ricotta mixture, then sprinkle half of the mozzarella on top.
  6. Repeat the layers again starting with the meat sauce, zucchini slices, and ricotta mixture, finishing with the remaining mozzarella. Cover with foil and bake for 30 minutes.
  7. Remove the foil and bake for 15 minutes longer uncovered. Garnish with fresh basil ribbons or chopped parsley and extra Parmesan cheese.

Nutrition

Calories: 316kcalCarbohydrates: 22.3gProtein: 37.3gFat: 14.1gSaturated Fat: 7.3gFiber: 5.2gSugar: 8.8g

Notes

To freeze unbaked zucchini lasagna: prepare the lasagna as directed, then cover with plastic wrap and foil and place it in the freezer for up to 3 months. When ready to bake, thaw the lasagna overnight in the fridge, then bake as directed.
To freeze baked zucchini lasagna: cut the lasagna into individual servings, place them in airtight freezer-safe containers, and freeze for up to 3 months. When ready to reheat, thaw the lasagna, then microwave until warm.

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