Let me just start by saying that giving up pasta was probably the hardest part of going low-carb for me. I'm half Italian, and the thought of life without lasagna was honestly depressing. But then I discovered zucchini lasagna, and my friends, it changed everything! This Zucchini Lasagna with Ground Turkey has become my go-to comfort food that keeps me on track with my health goals while still satisfying those Italian food cravings.
I was super skeptical the first time my friend suggested using zucchini instead of pasta. Like, eye-rolling levels of skeptical. How could a watery vegetable possibly replace those perfect sheets of pasta that I'd been eating my entire life?
Well, I was wrong. So, so wrong.
My first attempt was... interesting. I didn't know the trick about getting the moisture out of the zucchini (more on that in a minute), so we ended up with a soupy mess that we had to eat with spoons. But even that sloppy first version tasted amazing enough that I knew I was onto something worth perfecting.
Fast forward about six tries later, and I've got a recipe that my pasta-loving husband actually requests. That's right—he chooses this over regular lasagna most of the time. If that's not a win for vegetable substitutes, I don't know what is!
Let's talk about the ground turkey for a sec. I know traditionalists might be clutching their pearls at the very idea of lasagna without beef, but hear me out.
Ground turkey brings a few benefits to the table:
I do have one non-negotiable tip though: season that turkey well! Because it's leaner, it needs a bit more help in the flavor department. I go heavy on the garlic, Italian herbs, and red pepper flakes to give it plenty of personality.
Okay, here's where I save you from the soupy disaster of my first attempt. The absolute key to good zucchini lasagna is getting rid of the excess moisture before you assemble.
After slicing your zucchini (a mandoline makes this way easier, btw), lay the slices out on paper towels and sprinkle them with salt. The salt draws out the moisture, and after about 15-20 minutes, you can press them dry with more paper towels. Some people skip this step, and then they wonder why their lasagna is swimming in liquid. Don't be those people!
Another game-changer is quickly grilling or broiling the zucchini slices before assembly. This pre-cooking step gets rid of even more moisture and adds a lovely flavor dimension. It takes a few extra minutes, but the difference is night and day.
Let's be real—cheese is what brings this whole dish together. Even when I'm being super strict with my diet, I don't skimp on the cheese in this recipe. It's the bridge between traditional lasagna and this healthier version.
I use a combination of:
The layers of cheese between the zucchini and sauce create that gooey, stretchy texture that makes lasagna so satisfying. Sometimes I'll add some cottage cheese to the ricotta for extra protein, but don't tell my Italian grandmother I said that!
One of my favorite things about this dish is how well it works for meal prep. In fact, it actually tastes better the next day after the flavors have had time to meld together.
I often make a double batch on Sunday and portion it out for lunches during the week. It reheats beautifully in the microwave, and I've even frozen portions successfully. Just make sure to thaw it in the fridge overnight before reheating to prevent it from getting too watery.
My coworkers are always jealous when I pull this out at lunchtime. The smell of those Italian herbs and bubbling cheese tends to draw a crowd in the break room!
This Zucchini Lasagna with Ground Turkey is a lighter, healthier version of the classic Italian dish. Thinly sliced zucchini replaces traditional pasta layers, while a flavorful ground turkey and tomato sauce filling keeps it hearty and satisfying. Topped with melted cheese, this lasagna is a crowd-pleaser that’s perfect for anyone following a low-carb or gluten-free diet.
