Zucchini Lasagna is a delicious low-carb alternative to a classic. Made with fresh zucchini, sliced mushrooms, ground turkey, and three types of cheese, it’s a flavor explosion that’s sure to become a new favorite!

Lasagna is one of those classic dishes that just screams comfort. I mean… let’s be honest. What’s not to love about an ultra cheesy pasta dish that always leaves you completely satisfied?!

But here’s the thing. Sometimes you don’t want ALL those carbs. Sometimes you just want the delicious flavor, and this Zucchini Lasagna is the perfect alternative!

It’s light and fresh and packed with summer veggies, yet it still has all that classic lasagna goodness you know and love.

This recipe is easy to make and doesn’t require any pre-boiling of noodles, which is always a bonus. And the true test? I fed it to my kids and they LOVED it. Which basically makes this my new favorite dinner recipe… and my new favorite way to sneak in extra veggies!

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🍅 Ingredients

The ingredients for this recipe are essentially the same as what you might find in a traditional lasagna, substituting zucchini for the noodles and adding mushrooms. For the Italian seasoning, I used a homemade blend, but you can also purchase it at the grocery store.

• 2 medium zucchini
• 1 pound ground turkey
• 8 ounces mushrooms, roughly chopped
• 1 small onion, diced
• 1 jar marinara sauce (23.5 ounces)
• 8 ounces shredded mozzarella/provolone mix
• 6 ounces shredded Parmesan
• 15 ounces ricotta cheese
• 2 large eggs
• 2 Tablespoons Italian seasoning
• 1 Tablespoon fresh minced basil

📋 Instructions

This recipe is simple enough once you divide it into 3 main components: the sauce, the filling, and the zucchini “noodles”. Simply prepare them all separately, then assemble and bake. I actually find it easier to make than traditional lasagna.

Prepare the sauce – In a large skillet, heat 1 Tablespoon olive oil. Add ground turkey and diced onion; season with salt and pepper. Once turkey is browned, add marinara sauce and mushrooms and simmer until mushrooms are tender.

Prepare the filling – In a medium mixing bowl, combine ricotta cheese, 2/3 of the Parmesan, 2/3 of the Mozzarella/Provolone mixture, eggs, Italian seasoning, and basil. Reserve remaining shredded cheese.

Prepare the zucchini – Peel zucchini and sliced thinly.

Assemble the lasagna – Place zucchini in a single layer on the bottom of a 9×13 inch pan. Add half of the sauce, then add the cheese filling. Repeat with another layer of zucchini and the rest of the sauce. Top with reserved shredded cheese.

Bake – Bake uncovered at 350°for 45 minutes. Garnish with fresh basil as desired.

🥕 Recipe variations

There are so many ways to alter this recipe, especially if you want to make it vegetarian. Here are some easy ideas:

• Use ground beef or chicken in place of ground turkey
• Substitute any of your favorite cheeses
• Add extra veggies, such as shredded carrots, eggplant, baby spinach, or bell peppers
• Slice the zucchini into long noodle-like ribbons
• Make it vegetarian by eliminating the ground turkey and adding more mushrooms and zucchini
• Add 1 can diced tomatoes
• Add additional fresh herbs, including fresh oregano, rosemary, or thyme

♨️ Storing & reheating

Leftovers can be stored, covered, in the refrigerator for 3-4 days. To reheat, cover the pan with foil and reheat in the oven at 350° for 25-30 minutes. This recipe can be also made in advance and frozen, tightly covered, for up to 4 months. To bake, remove from the freezer and bake at 350° for 60-90 minutes.

🥒 More zucchini recipes

Love zucchini? Here are some of our other favorite recipes!

• Zucchini Fries
• Zucchini Fritters
• Zucchini Bread
• Cheesy Zucchini Bake
• Lemon Zucchini Bread
• Butterscotch Zucchini Blondies

Zucchini Lasagna

Yield: 12

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Zucchini Lasagna is a delicious low-carb alternative to a classic. Made with fresh zucchini, sliced mushrooms, ground turkey, and three types of cheese, it's a flavor explosion that's sure to become a new favorite!

Print

Ingredients

• 2 medium zucchini
• 1 pound ground turkey
• 8 ounces mushrooms, roughly chopped
• 1 small onion, diced
• 1 jar marinara sauce (23.5 ounces)
• 8 ounces shredded mozzarella/provolone mix
• 6 ounces shredded Parmesan
• 15 ounces ricotta cheese
• 2 large eggs
• 2 Tablespoons Italian seasoning
• 1 Tablespoon fresh minced basil

Instructions

1. In a large skillet, heat 1 Tablespoon olive oil. Add ground turkey and diced onion; season with salt and pepper.
2. Cook until turkey is browned, then add marinara sauce and mushrooms and simmer until mushrooms are tender. Keep warm over low heat.
3. In a medium mixing bowl, combine ricotta cheese, 2/3 of the Parmesan, 2/3 of the Mozzarella/Provolone mixture, eggs, Italian seasoning, and basil. Set aside.
4. Peel zucchini and slice it into thin discs.
5. Place zucchini in a single layer on the bottom of a 9x13 inch pan. Add half of the sauce, then add the cheese filling. Repeat with another layer of zucchini and the rest of the sauce. Top with reserved shredded cheese.
6. Bake, uncovered, at 350°for 45 minutes.
7. Remove from oven and garnish with fresh basil as desired.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 106mgSodium: 519mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 26g