Healthy Recipe: Zucchini Lasagna

Healthy recipe for zucchini lasagna

Zucchini Lasagna with Turkey & Marinara

Recipe by Charity Ferreira | Photo by Erin Kunkel

Who doesn’t love a cheesy layered lasagna? This lighter version is even easier to love thanks to veggie noodles, with thinly sliced zucchini standing in for the traditional pasta. You can assemble the lasagna up to a day ahead and bake it just before serving. Which is perfect for busy weeknights, when you just want to pop a cozy one-dish dinner in the oven.


4 or 5 zucchini (about 2 lb/1 kg total)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
¾ lb (375 g) lean ground turkey
2 cups (16 fl oz/500 ml) tomato sauce, low sodium
1½ cups (6 oz/185 g) shredded part-skim mozzarella cheese


Preheat the oven to 400°F (200°C). Line 2 baking sheets with foil. Trim the ends of the zucchini and slice lengthwise into ¼ inch (6 mm) thick slices. Arrange on the baking sheets in a single layer and drizzle with about 2 tablespoons of the oil. Sprinkle lightly with salt. Roast until the slices are just slightly softened and have released some of their liquid, about 10 minutes. Let cool and then blot with paper towels to remove excess moisture.

Meanwhile, in a large frying pan over medium-high heat, warm the remaining 1 tablespoon oil. Add the turkey and season with salt and pepper. Cook, stirring to crumble, until the turkey is browned. Add 1½ cups (12 fl oz/375 ml) of the sauce and simmer for 5 minutes to let the flavors blend.

Spread a thin layer of the remaining tomato sauce (about 2 tablespoons) in the bottom of an 8-inch (20-cm) square baking dish. Arrange a single layer of zucchini slices on top. Spoon half the turkey mixture over and sprinkle with about ¼ cup (1 oz/30 g) cheese. Add a second layer of zucchini, followed by the remaining turkey and another ¼ cup cheese. Add a third and final layer of zucchini, spread with the remaining tomato sauce, and sprinkle evenly with the remaining cheese.

Bake until hot and bubbling, about 20 minutes. Let stand for 5 minutes before cutting. Cut into squares and serve the zucchini lasagna warm.

Makes 6 servings

Nutritional Facts (per serving)

Calories 327
Protein 25 g
Carbs 12 g
Fiber 3 g
Total sugars 8 g
Total fat 20 g
Sat fat 6 g
Sodium 297 mg

2 Comments   Join the Conversation

2 CommentsLeave a comment

  • I made the recipe and very tasty. And for me cutting calories is very important. I know for the next time I make the lasagna, I need to make the zucchini slices somewhat thicker. I used a vegetable peeler and they were too thin.

  • I made this with very lean ground beef the night before I served it. It was delicious! Great for watching carbs. A simple ingredient list that yields a lot of flavor.

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