Description
A quick, one-pan low-carb lasagna made with zucchini slices instead of noodles, ground turkey, and a rich cheese sauce. Ready in 30 minutes and perfect for busy weeknights.
Ingredients
Scale
- 3 medium zucchini (about 1.5 lbs / 700g), sliced lengthwise into thin planks
- 2 tablespoons olive oil
- 1 lb (450g) ground turkey (93% lean)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1.5 cups (360ml) marinara sauce
- 1 cup (240g) ricotta cheese
- 1 large egg
- 1.5 cups (170g) shredded mozzarella cheese
- 0.5 cup (50g) grated Parmesan cheese
- Salt and pepper to taste
- Optional: 2 cups fresh spinach
- Optional: 0.5 teaspoon red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into thin planks. If zucchini is watery, salt slices and let sit for 10 minutes, then pat dry with paper towels.
- Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add ground turkey and cook until browned, breaking it up with a wooden spoon (5-6 minutes). Drain excess grease if necessary.
- Add minced garlic and Italian seasoning to the turkey in the last minute of cooking. Stir well.
- In a small bowl, whisk together ricotta cheese, egg, half of the Parmesan cheese, and a pinch of salt and pepper until smooth.
- Reduce heat to medium. Spread a thin layer of marinara sauce on the bottom of the skillet.
- Layer zucchini planks in a single layer, overlapping slightly. Spread half of the ricotta mixture over the zucchini, then sprinkle with half the mozzarella.
- Repeat layers: remaining zucchini, remaining ricotta mixture, remaining mozzarella, and top with the rest of the marinara sauce. Sprinkle with remaining Parmesan.
- Bake for 15-20 minutes until cheese is bubbly and golden. Optionally broil for 1-2 minutes for extra browning.
- Remove from oven and let rest for 5 minutes before serving to allow layers to set.
Notes
If your zucchini is very watery, salting and patting dry the slices is crucial to prevent a soggy lasagna. Let the lasagna rest for 5 minutes after baking to ensure clean slices. This recipe does not freeze well as the zucchini becomes mushy upon thawing. For reheating, add a splash of water or milk to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 22
Keywords: low-carb, zucchini lasagna, one-pan dinner, keto-friendly, weeknight dinner, healthy lasagna, gluten-free