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–+ servings
Turkey zucchini lasagna in a white casserole dish topped with basil.
Course Main Course

Ground Turkey Zucchini Lasagna Recipe {Low Carb}

By: Elysia
Servings 8 servings
If you're craving homemade lasagna but are looking for a lower carb option, you'll absolutely love this turkey zucchini lasagna recipe! It uses real zucchini instead of lasagna noodles yet has all the same meaty, cheesy filling you know and love.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • 3 large zucchinis washed but not peeled
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 4 garlic cloves minced
  • 1 teaspoon fennel seeds
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound ground turkey (or sub in extra-lean ground beef)
  • 3 cups marinara sauce
  • 1 ½ cups ricotta cheese
  • ½ cup shredded part-skim mozzarella cheese
  • 1 egg
  • 1 teaspoon ground nutmeg
  • 1 tablespoon whole-wheat bread crumbs can also sub in gluten-free bread crumbs, if necessary
  • 1/4 cup freshly grated parmesan cheese

To garnish (optional)

  • Fresh basil

Instructions

  • Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray.
  • Use a microplane slicer or a large sharp knife to slice the zucchini into long strips, about a ¼ inch thick. Lay zucchini strips on some paper towel in a single layer. Sprinkle both sides of the zucchini strips lightly with salt, and let stand at room temperature for 15 minutes to allow them to sweat out their moisture.
  • Meanwhile, heat the oil in a large pot set over medium heat. Add the ground turkey and cook and stir until the meat is browned, about 3 minutes. Add the garlic, fennel seeds and red pepper flakes and continue to cook for 30 seconds.
  • Stir in the marinara sauce, bring to a simmer, cover and reduce the heat to low. Simmer about 10 minutes.
  • In a large bowl, thoroughly combine the ricotta, mozzarella, egg and nutmeg.
  • Use fresh paper towel to wipe the salt and moisture from the zucchini strips. Gently squeeze the strips between the fresh paper towels to remove excess moisture.
  • Build the lasagna by sprinkling the bottom of the prepared baking dish with 1 teaspoon of whole-wheat bread crumbs. Lay 1/3 of the zucchini slices in the bottom of the pan, overlapping if necessary. Spoon 1/3 of the marinara sauce over them, then spread half the cheese mixture over the sauce. Sprinkle with 1 teaspoon breadcrumbs, and then layer with half of the remaining zucchini slices. Spoon half of the remaining sauce over them, and then spread the rest of the cheese mixture over the top. Sprinkle with remaining 1 teaspoon bread crumbs. Finish with remaining marinara sauce mixture. Sprinkle lightly with grated Parmesan cheese.
  • Bake until bubbling, about 50 minutes. Allow to stand for at least 10 minutes before slicing and serving.

Nutrition

Calories: 257kcalCarbohydrates: 12gProtein: 24gFat: 13gSaturated Fat: 7gCholesterol: 86mgSodium: 826mgPotassium: 770mgFiber: 3gSugar: 6gVitamin A: 888IUVitamin C: 21mgCalcium: 236mgIron: 3mg
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