Zucchini Lasagna
All the layers and comfort of classic lasagna — with zucchini standing in for the pasta sheets. Seasoned turkey sausage, a creamy ricotta mixture, and marinara sauce are stacked between tender zucchini strips and finished with melted mozzarella and Parmesan. Hearty, satisfying, and completely on plan.
- Meat Layer
- 1 lb turkey sausage, casings removed
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 8 oz marinara sauce
- Cheese Layer
- 6 oz low-fat ricotta cheese
- ½ cup skim milk mozzarella, shredded
- 1 egg
- 2 tsp Italian seasoning
- Zucchini Layers
- 2 medium zucchini, thinly sliced lengthwise
- — non-stick cooking spray
- — Parmesan cheese, to top
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1
Preheat & prep
Preheat oven to 375°F. Spray a baking dish (8x8 or 9x9) generously with non-stick cooking spray and set aside.
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2
Slice the zucchini
Trim the ends off each zucchini and slice lengthwise into thin, even strips — about ⅛ inch thick. A mandolin slicer makes this quick and easy and ensures consistent thickness. Pat the slices dry with paper towels to remove excess moisture.
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3
Brown the sausage
In a large skillet over medium heat, cook the turkey sausage, breaking it into crumbles. Once mostly browned, add the chopped onion and minced garlic. Cook for 2–3 minutes more until the onion is soft and the sausage is cooked through. Stir in the marinara sauce and remove from heat.
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4
Mix the cheese layer
In a bowl, combine the ricotta, shredded mozzarella, egg, and Italian seasoning. Stir until well blended and set aside.
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5
Layer the lasagna
Arrange a single layer of zucchini slices on the bottom of the prepared baking dish, overlapping slightly. Spread half the cheese mixture over the zucchini, then top with half the meat sauce. Repeat with another layer of zucchini, the remaining cheese mixture, and the remaining meat sauce. Sprinkle Parmesan cheese generously over the top.
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6
Bake
Bake uncovered at 375°F for 25–30 minutes until bubbly and lightly golden on top. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
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7
Rest & serve
Let the lasagna rest for 10 minutes before slicing — this is important! Zucchini releases moisture during baking and resting allows everything to set so it cuts cleanly rather than falling apart.
- Pat the zucchini dry: This is the single most important step for avoiding a watery lasagna. Press firmly with paper towels after slicing — or for best results, salt the slices, let sit for 10 minutes, then pat dry to draw out even more moisture.
- Mandolin tip: A mandolin slicer gives you perfectly even strips in seconds and is well worth using here. Always use the hand guard!
- Rest before slicing: Don't skip the 10-minute rest after baking — the layers need time to set or the lasagna will be too loose to serve in neat portions.
- Sausage swap: Lean ground beef or ground turkey work just as well as turkey sausage in the meat layer.
- Leftovers: This lasagna reheats beautifully and actually holds together better the next day. Store covered in the fridge for up to 4 days.