Zucchini Lasagna is a delicious, low-carb and gluten-free dish that’s loaded with vegetables. The pasta sauce and cheese keeps it delicious, so good in fact that you won’t even miss the pasta!

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Zucchini Lasagne
245cals | C10g | F13g | P22g
  1. Preheat oven to 325F (165C)
  2. Grease a deep 9×13 inch baking pan
  3. Slice zucchini lengthwise into thin slices
  4. Sprinkle slices lightly with salt; set aside to drain (DO NOT SKIP THIS STEP!)
  5. To prepare the meat sauce, cook and stir ground turkey and black pepper in a large fry pan over medium high heat for approximately 5 minutes
  6. Add in onion; cook and stir until meat is cooked through
  7. Stir in tomato paste, garlic and herbs adding a small amount of hot water if sauce is too thick
  8. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently
  9. Meanwhile, stir ricotta, and spinach together in a bowl until well combined
  10. To assemble lasagna, spread meat sauce into the bottom of prepared pan then layer with zucchini slices & ricotta mixture
  11. Repeat by layering until ingredients are all used up
  12. Sprinkle parmesan cheese evenly over the top; cover with foil.
  13. Bake for 45 minutes
  14. Remove foil and bake for an additional 10 minutes to
  15. Let stand for 5 minutes before serving.
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