Zucchini Lasagna Recipe

You ever just want a tray of something? For me, it’s Zucchini Lasanga. It’s perfect and summery, despite lasagna usually being something you’d eat on a cold winter’s day. I need it, I love it. and I can promise you this is THE recipe for it.

Recipe Image
Keep Away From Garfield

The zucchini. It’s probably my favorite vegetable, honestly. And with it being mid-summer (not to be confused with¬†Midsommar), the zucchinis are HUGE and APLENTY. In fact, I had ordered Prime to get some zucchinis delivered for this recipe and got a bit overzealous. I ordered 7 zucchinis expecting them to be on the small side, and nope. They were MONSTERS. I pawned one off to my neighbor (she gave me Rose in exchange…what a peach). And I STILL have more zucchini. Maybe I’ll even make a mini lasagna out of what I have left!¬†

Anyway, here it is. The must-have, summer dish that can feed an army, that will feel some melty and meaty, but is totally pasta-free, so you definitely can please that friend that is still somehow doing keto. But as if you couldn’t make it even more lighter than it already is being just a glorius noodle-less pie…I’ve made a lightened up turkey bolognese sauce that will rock you out of this world. This sauce really brings it together, so if you don’t use it in this recipe, I welcome you to try it on your favorite pasta!


For the bolognese sauce:

  • 1 lb ground turkey
  • 28 oz crushed tomatoes
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 yellow onion, diced
  • 3-300 cloves of garlic…do you.
  • 3 tbsp tomato paste
  • 1 cup of water
  • 1 tbsp fresh basil
  • 1 tbsp fresh parsley
  • salt, pepper, and a pinch of red pepper flakes

For the rest:

  • 4-5 large zucchinis, thinly sliced
  • 4 cups part-skim ricotta cheese
  • 1 tbsp of basil
  • 1 tbsp of parsley
  • 4 tbsp egg whites
  • 2 cups of part-skim mozzarella cheese, shredded
  1. Begin your sauce. I made this the day before and let the flavors melt together in the fridge overnight, but you can make this within an hour and let it simmer away.
  2. Add your garlic, onion, carrot, and celery to your pot and cook until soft.
  3. Once almost cooked through, add your ground turkey and break it up until nice and crumbly. Once cooked, add your tomato paste, tomatoes, spices, and herbs. Simmer on low for 1-3+ hours.
  4. Prepare your zucchini! Thinly slice them with a mandoline or knife…be very careful as it can get a bit challenging. Lay all of your slices on a paper towel and cover with salt. Let it sit for about 10-20 minutes or until they’ve drawn out a lot of moisture. Pat them dry, and set aside.
  5. Before assembling, add your herbs and egg whites to your ricotta in a separate bowl. This will give your cheesy layers some extra flavor and will layer on smoothly.
  6. ASSEMBLE!! I start with a layer of sauce, then zucchini, ricotta…sauce, zucchini, ricotta…etc. For my last layer, I just top the last layer of zucchini with sauce and cover generously with the shredded mozzarella.
  7. Bake in the oven at 375 for 1 hour and 30 minutes. Cover it with tinfoil for the first 45 minutes, and then remove tin foil for the last.
  8. Once brown and bubbly, remove your lasagna from the oven and set aside for up to 20 minutes.
  9. When you cut into your first slice, you may find some residual liquid from your zucchini. Mine were fulllllll of moisture this time, and once my lasagna cooled some more, I drained the liquid from the dish using a spoon and paper towels.
  10. Serve with parmesan cheese, parsley, and love.

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