8–Ingredient Delicious Ground Turkey and Zucchini Lasagna – Light, Hearty & Packed with Flavor

Why make this recipe

Ground Turkey & Zucchini Lasagna is a healthy twist on a classic dish. This recipe is great if you’re looking for a comforting meal that doesn’t weigh you down. Ground turkey is a lean protein, and zucchini adds a fresh taste and necessary vitamins. Plus, this lasagna is layered with cheeses, making it hearty and satisfying. It’s perfect for a family dinner, and even better, it’s full of flavor without all the extra carbs from traditional pasta.

How to make Ground Turkey & Zucchini Lasagna

Ingredients:

• 2 lbs ground turkey
• 24 oz marinara sauce (divided)
• 2 cups cottage cheese
• 1 cup shredded parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 egg
• ½ tsp black pepper
• ¼ cup fresh basil (chopped)
• 2 lbs zucchini (about 3-4 zucchini), sliced into ¼ inch thick slices

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a medium skillet, brown the ground turkey over medium heat. Remove from heat and drain the excess fat.
3. Reserve 1 cup of marinara sauce, and mix the remaining sauce with the browned turkey to create a meat sauce. Set this mixture aside.
4. In a medium bowl, combine the cottage cheese, parmesan cheese, 1 cup of mozzarella cheese, egg, black pepper, and fresh basil. Mix them well and set aside.
5. Spread the reserved 1 cup of marinara sauce evenly on the bottom of a 9×13” baking dish.
6. Add a single layer of the sliced zucchini on top of the marinara sauce.
7. Layer half of the meat sauce on top of the zucchini, spreading it evenly.
8. Add half of the cottage cheese mixture over the meat sauce, spreading evenly again.
9. Repeat by adding another layer of zucchini, the rest of the meat sauce, and then the remaining cottage cheese mixture.
10. Finish with a final layer of zucchini. Top with the remaining 1 cup of mozzarella cheese.
11. Cover the baking dish with foil and bake for 20 minutes.
12. Remove the foil and bake uncovered for another 30 minutes.
13. For a golden brown cheese topping, broil for 2-3 minutes at the end.

How to serve Ground Turkey & Zucchini Lasagna

Serve this delicious lasagna hot from the oven. You can garnish it with fresh basil or a sprinkle of parmesan cheese for extra flavor. Pair it with a simple side salad for a complete meal.

How to store Ground Turkey & Zucchini Lasagna

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for 3-4 days. You can also freeze portions of it. Just wrap them tightly and store them in the freezer for up to 3 months.

Tips to make Ground Turkey & Zucchini Lasagna

• Use a mandoline slicer for perfectly even zucchini slices.
• Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
• Let the lasagna rest for about 10 minutes after baking. This helps it set and makes it easier to cut.

Variation

You can substitute the ground turkey with lean beef or chicken. For a vegetarian option, try using lentils or mushrooms instead of meat.

FAQs

1. Can I use store-bought marinara sauce?
   Yes, store-bought marinara works great and saves time!
2. Is it possible to make this lasagna ahead of time?
   Absolutely! You can assemble it a day in advance and store it in the refrigerator until you’re ready to bake.
3. Can I make this dish gluten-free?
   Yes, since this recipe uses zucchini instead of pasta, it is gluten-free as is!
4. What if I don’t have fresh basil?
   Dried basil can be substituted. Just use about 1 tablespoon instead of ¼ cup of fresh basil.

Ground Turkey & Zucchini Lasagna

This healthy twist on classic lasagna uses ground turkey and zucchini, making it a comfort food that's lower in carbs and packed with flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Meat Sauce

• 2 lbs ground turkey Lean protein option.
• 24 oz marinara sauce (divided) Reserve 1 cup for layering.

Cheese Mixture

• 2 cups cottage cheese
• 1 cup shredded parmesan cheese
• 2 cups shredded mozzarella cheese (divided) Reserve 1 cup for topping.
• 1 ea egg Acts as a binder in the cheese mixture.
• 1/2 tsp black pepper
• 1/4 cup fresh basil (chopped) Or substitute with 1 tbsp dried basil.

Vegetables

• 2 lbs zucchini (about 3-4 zucchini), sliced into ¼ inch thick slices Use a mandoline slicer for even slices.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a medium skillet, brown the ground turkey over medium heat. Remove from heat and drain the excess fat.
3. Reserve 1 cup of marinara sauce and mix the remaining sauce with the browned turkey to create a meat sauce. Set aside.
4. In a medium bowl, combine the cottage cheese, parmesan cheese, 1 cup of mozzarella cheese, egg, black pepper, and fresh basil. Mix well and set aside.

Layering

1. Spread the reserved 1 cup of marinara sauce evenly on the bottom of a 9×13” baking dish.
2. Add a single layer of the sliced zucchini on top of the marinara sauce.
3. Layer half of the meat sauce over the zucchini, spreading it evenly.
4. Add half of the cottage cheese mixture over the meat sauce, spreading evenly again.
5. Repeat by adding another layer of zucchini, the rest of the meat sauce, and then the remaining cottage cheese mixture.
6. Finish with a final layer of zucchini and top with the remaining 1 cup of mozzarella cheese.

Baking

1. Cover the baking dish with foil and bake for 20 minutes.
2. Remove the foil and bake uncovered for another 30 minutes.
3. For a golden brown cheese topping, broil for 2-3 minutes at the end.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 32gFat: 18gSaturated Fat: 8gSodium: 720mgFiber: 2gSugar: 6g

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze portions wrapped tightly for up to 3 months. Let lasagna rest for about 10 minutes after baking for easier slicing. Feel free to add other vegetables like spinach or bell peppers for extra nutrition.

Tried this recipe?

Let us know how it was!