Go Back
–+ servings
A close-up of a cheesy slice of Low Carb Zucchini Noodle Lasagna with meat sauce layers.

Low Carb Zucchini Noodle Lasagna

This recipe provides a lighter version of traditional lasagna using zucchini noodles instead of pasta. It is suitable for health-conscious individuals and families following a low-carb lifestyle. You can make this satisfying meal for a quick, comforting dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 316
Ingredients Equipment Method Nutrition Notes

Ingredients
  

General
  • 1 Nonstick cooking spray
  • 4 large zucchini sliced about 1/4 inch thick
For the Sauce
  • 1/2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 small yellow onion diced
  • 1 green pepper diced
  • 1 pound lean ground turkey
  • 1 14 oz can tomato sauce
  • 1 14 oz can crushed tomatoes
  • 4 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • 1/4 cup basil finely chopped
  • 1/4 cup parsley finely chopped
  • 1/2 teaspoon red cayenne pepper if desired
  • 1/2 teaspoon salt
  • 1 freshly ground black pepper Lots
For the Ricotta Mixture
  • 15 oz part skim ricotta or use whole milk
  • 1 egg white or use whole egg
  • 1/4 cup grated Parmesan cheese
  • 12 ounces shredded mozzarella cheese or about 1 1/2 cups

Equipment

  • Large baking sheet
  • Large pot
  • 9x13 inch baking pan

Method
 

  1. Preheat your oven to 375 degrees F. Place sliced zucchini on a large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 15 to 20 minutes to help dry out the zucchini a bit. This is a critical step.
  2. While the zucchini noodles are roasting, make the turkey meat sauce. Heat olive oil in a large pot over medium-high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you do not burn it.
  3. Add the ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED for 25 to 30 minutes or until the sauce thickens up. If it needs to be thicker, add in another tablespoon or two of tomato paste. Season with salt and pepper to taste. Remove from heat to cool.
  4. In a medium bowl, combine the egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
  5. To assemble the lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over the meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on top.
  6. Repeat the layers again starting with the meat sauce, zucchini slices, and ricotta mixture, finishing with the remaining mozzarella. Cover with foil and bake for 30 minutes.
  7. Remove the foil and bake for 15 minutes longer uncovered. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

Nutrition

Calories: 316kcalCarbohydrates: 22.3gProtein: 37.3gFat: 14.1gSaturated Fat: 7.3gFiber: 5.2gSugar: 8.8g

Notes

This recipe makes 8 very generous servings.
To freeze unbaked zucchini lasagna: prepare the lasagna as directed, then cover with plastic wrap and foil and place it in the freezer for up to 3 months. Once ready to bake, thaw the lasagna overnight in the fridge, then bake as directed.
To freeze baked zucchini lasagna: cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months. Once ready to reheat, simply thaw the lasagna, then microwave until warm.

Tried this recipe?

Let us know how it was!