Say goodbye to carb-heavy pasta and hello to your new favorite comfort food: a rich and savory Zucchini Lasagna! This recipe swaps traditional noodles for tender slices of zucchini, layered with a flavorful ground turkey and herb mixture, marinara, and plenty of gooey mozzarella. It’s a satisfying, gluten-free, and keto-friendly meal that the whole family will love.
**Serves:** 6
**Prep time:** 10 minutes, plus 20 minutes to rest
**Cook time:** 55 minutes
Ingredients
• 2 teaspoons dried basil
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried rosemary leaves
• ½ teaspoon dried thyme leaves
• ¾ teaspoon finely ground sea salt
• ½ cup / 120 ml avocado oil, or ½ cup / 105 g ghee
• 1 pound / 455 g ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups / 280 g shredded mozzarella cheese (dairy-free or regular), divided
• 2 large eggs, beaten
• 3 medium zucchinis, sliced lengthwise into thin sheets
• 2 cups / 475 ml marinara sauce
Instructions
1. Prepare the Oven and Herb Mix: Preheat your oven to 400°F / 205°C. In a small bowl, combine the dried basil, oregano, rosemary, thyme, and sea salt. Pinch the herbs with your fingers to mix and release their aromas.
2. Cook the Turkey Filling: Heat the oil or ghee in a large skillet over medium heat. Add the ground turkey, diced onion, minced garlic, and 2 teaspoons of your prepared herb mixture. Sauté for about 10 minutes, breaking up the meat, until the turkey is cooked through and no longer pink.
3. Create the Cheese Binder: While the meat is cooking, combine 1 cup / 140 g of the mozzarella cheese, the beaten eggs, and the remaining herb mixture in a medium bowl. Stir until well combined.
4. Assemble the Lasagna: Spread a thin layer of marinara in the bottom of a 13×9-inch (33×23-cm) baking dish. Arrange half of the zucchini slices in a single layer. Top with the cooked turkey mixture, followed by the cheese and egg mixture. Pour half of the marinara sauce over the top. Add the remaining zucchini slices, the rest of the sauce, and finish by sprinkling the remaining 1 cup / 140 g of mozzarella cheese evenly over the top.
5. Bake to Perfection: Bake for 45 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
6. Rest and Serve: This is a crucial step! Let the lasagna rest for at least 20 minutes before slicing and serving. This allows it to set, making it much easier to cut clean slices.
Nutritional Information
• Per serving, made with avocado oil and dairy-free cheese.
• Calories: 600
• Total Fat: 45 g
• Net Carbs: 6.8 g
• Protein: 26.3 g
• Sodium: 688 mg
• Sugars: 3.7 g
Pro Tips
• Prevent a Watery Lasagna: For a firmer result, slice the zucchini and lay the strips on a paper towel. Sprinkle lightly with salt and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry before assembling.
• Make it Dairy-Free: This recipe is easily adapted! Simply use avocado oil instead of ghee and your favorite brand of dairy-free mozzarella cheese.
• Meal Prep & Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions for up to 1 month. Thaw in the fridge overnight before reheating in the microwave.
• Cheese Swap: Not feeling the mozzarella? Use a dairy-free Melty “Cheese” alternative or an Italian cheese blend for a different flavor profile.
FAQ
Q: How do I stop zucchini lasagna from being watery
A: To prevent a watery lasagna, slice the zucchini, sprinkle it with salt, and let it sit for 15-20 minutes. This process draws out excess moisture. Be sure to pat the slices dry with a paper towel before assembling the layers.
Q: Is this zucchini lasagna recipe keto-friendly
A: Yes, this zucchini lasagna is both keto-friendly and gluten-free. Each serving contains only 6.8 grams of net carbs, making it a perfect low-carb comfort food.
Q: Why does my zucchini lasagna need to rest after baking
A: Letting the lasagna rest for at least 20 minutes after baking is a crucial step. It allows the layers and sauce to set properly, which makes it much easier to cut and serve clean, firm slices.
Q: Can I make this recipe dairy-free
A: Absolutely. To make a dairy-free version, simply use avocado oil instead of ghee and substitute your favorite brand of dairy-free mozzarella cheese as suggested in the recipe tips.
