Thinly sliced zucchini replaces the pasta in this flavorful, layered comfort-food dinner. It keeps the comforting structure of lasagna while cutting carbs and highlighting fresh summer produce.
I still love traditional pasta in all its forms, but this rich, meaty zucchini lasagna is impressive on its own. Ground turkey and a bright tomato base combine with fresh oregano and a touch of red pepper flakes for heat. A few dollops of ricotta and a sprinkle of Parmesan make the final dish creamy and satisfying.
To prepare, the zucchini is sliced very thin—about 1/8 inch—so it layers and bakes similarly to pasta sheets. A mandoline makes this step quick and even, but a sharp knife will work if you take care. The turkey tomato sauce benefits from gentle simmering so flavors concentrate and the texture becomes robust enough to hold the layers together.
This is a great family meal and was a hit at the dinner table. One practical note: while some versions list eight servings, an 8 x 8-inch baking dish practically yields four generous portions. Plan accordingly if you want leftovers or want to freeze a portion for another meal.
The recipe adapts well for batch cooking: it freezes nicely. Make a double batch and freeze one for an easy weeknight dinner later. To reheat, thaw overnight in the refrigerator and bake until hot and bubbly, checking the center for doneness.
📖 Recipe
Zucchini Lasagna
4 servings (original recipe says 8)
Ingredients
- 2 ½ tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 pound ground turkey
- 1 (28-ounce) can diced tomatoes
- 3 tablespoons chopped fresh oregano
- 2 teaspoons salt
- 2 medium zucchini
- 1 cup part-skim ricotta cheese
- ¼ teaspoon ground black pepper
- ½ cup (about 2 ounces) freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large straight-sided skillet over medium heat, warm 2 tablespoons of the olive oil. Add the chopped onion and the red pepper flakes. Cook, stirring occasionally, until the onion is tender, about 8 minutes.
- Add the ground turkey and cook, breaking it into pieces with the back of a spoon, until evenly browned, about 3–4 minutes. Stir in the diced tomatoes, bring to a boil, then reduce the heat and simmer until the sauce thickens, about 20 minutes. Remove from heat and stir in the chopped oregano and salt. Let the sauce cool slightly.
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Arrange 5–6 zucchini strips overlapping slightly across the bottom of an 8 x 8-inch baking dish. Spoon 1 cup of the turkey-tomato sauce over the zucchini and dot with ¼ cup of ricotta. Repeat the layers twice, alternating the direction of the zucchini strips for stability.
- Finish with a final layer of zucchini, brush the top with the remaining ½ tablespoon of olive oil (or ¼ teaspoon as noted), dot with the remaining ¼ cup ricotta, season with the ground black pepper, and sprinkle the Parmesan evenly over the top.
- Bake for 50 to 60 minutes, until the casserole is bubbling and the top is nicely browned. Let rest for 10 minutes before serving to set the layers.
Notes
- Source: Adapted from Casserole Queens Make-a-Meal Cookbook (via epicurious).
- Freezes well: Prepare the dish through step 5, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. If baking from partially frozen, expect an additional 15–30 minutes of cook time; check that the edges bubble and the center is hot.
- For a richer flavor, substitute part of the turkey with ground beef or Italian sausage, or add a handful of shredded mozzarella on top before the final 10 minutes of baking.
- If using very watery zucchini, you can salt the slices and let them rest in a colander for 10–15 minutes, then pat dry to remove excess moisture before layering.
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