★★★★★ 5 from 26 reviews

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

It is guilt free comfort food with traditional flavor and rich texture of classic Italian lasagna.

Healthy Lasagna

Zucchini lasagna with layers of delicious garlic and herb meat sauce, low carb zucchini noodles and melted cheesy goodness on top. It is so good even zucchini hating kids loved it!

Zucchini lasagna is definitely a labour of love and requires about 40 minutes of prep but result is totally worth it. Once you make it a few times, things will go even faster. Pour yourself a glass of wine, crank up Frank Sinatra and enjoy the process.

I can’t wait to make this healthy lasagna again, it was that good!

How to Slice Zucchini for Lasagna

Zucchini is a star of this lasagna. Look for straight zucchini. If it is very large garden squash, cut in half and then slice.

Using a mandoline. It is my favorite method because zucchini “noodles” will come out even thickness. I highly recommend to wear cut resistant gloves.

It is my favorite method because zucchini “noodles” will come out even thickness. I highly recommend to wear cut resistant gloves. On a box grater. A typical box grater like this one has a slicing blade. It is not as sharp but can be used.

A typical box grater like this one has a slicing blade. It is not as sharp but can be used. Slice with sharp knife. A sharp utility knife will be the best as it is smaller than a chef’s knife. The key is a sharp knife and time. 🙂

How to Make Lasagna Less Watery

Here are 4 tips to make zucchini noodles less watery:

Salt. Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery casserole.

Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery casserole. Paper towels . Line large baking sheet with double layer of paper towels. Right before assembly, we pat dry each zucchini layer with paper towels transferring to another dish. You want to absorb moisture between each zucchini layer as much as possible.

. Line large baking sheet with double layer of paper towels. Right before assembly, we pat dry each zucchini layer with paper towels transferring to another dish. You want to absorb moisture between each zucchini layer as much as possible. Quinoa sprinkled on the bottom of the pan will help absorb extra liquid during cooking. Don’t worry about liquid while baking. Once squash lasagna rests for about 20 minutes you will see there will be not that much liquid left.

sprinkled on the bottom of the pan will help absorb extra liquid during cooking. Don’t worry about liquid while baking. Once squash lasagna rests for about 20 minutes you will see there will be not that much liquid left. Grill. You can grill sliced zucchini before assembling. To do so, cut them a bit thicker.

How to Make Zucchini Lasagna

While zucchini is losing its juices, make turkey meat sauce by cooking ground turkey for 5 minutes, constantly breaking into small pieces and stirring. Then we add dried oregano, basil, garlic powder, salt and pepper to cook for 30 seconds. Frying dried herbs makes them more fragrant. Add tomato sauce and maple syrup to offset the acid in tomatoes.

by cooking ground turkey for 5 minutes, constantly breaking into small pieces and stirring. Then we add dried oregano, basil, garlic powder, salt and pepper to cook for 30 seconds. Frying dried herbs makes them more fragrant. Add tomato sauce and maple syrup to offset the acid in tomatoes. Wilt fresh spinach in batches in the same skillet. If using thawed spinach, squeeze liquid well.

in the same skillet. If using thawed spinach, squeeze liquid well. Combine cottage cheese with egg and spices so it has flavor and holds better. Sub cottage cheese with ricotta if you wish, just keep in mind latter one is lower in protein and higher in fat, carbs and sugars. I pureed cottage cheese for smoother consistency and it made a huge difference.

Now it’s finally time to assemble lasagna. The key is to have all ingredients ready. In 9″ x 13″ baking dish, add a few tablespoons of tomato meat sauce, spread with a spoon and sprinkle with quinoa.

The key is to have all ingredients ready. In 9″ x 13″ baking dish, add a few tablespoons of tomato meat sauce, spread with a spoon and sprinkle with quinoa. Place sliced zucchini overlapping a bit to create a single layer. Spread 1/3 of tomato meat sauce, then 1/3 of cottage cheese, sprinkled with 1/4 of mozzarella and 1/3 of spinach.

Spread 1/3 of tomato meat sauce, then 1/3 of cottage cheese, sprinkled with 1/4 of mozzarella and 1/3 of spinach. Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of meat sauce, then sprinkled with remaining mozzarella and all of Parmesan cheese.

finishing with a layer of zucchini, topped with a bit of meat sauce, then sprinkled with remaining mozzarella and all of Parmesan cheese. Bake lasagna for about 50 minutes at 375 degrees F covered with aluminum foil or silicone lid for first 30 minutes, then uncover and bake for another 20 minutes.

covered with aluminum foil or silicone lid for first 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. This step is super important as flavors will settle, “marry” each other and the whole dish will re-absorb a lot of liquid.

How to Make Ahead and Store

Leftover zucchini lasagna can be refrigerated for up to 5 days. It is already baked, settled and lost all its extra moisture. Just place in an airtight container and refrigerate.

To be honest, I have not tried freezing lasagna. Zucchini contains 90% of water, so it is not good vegetable to freeze and thaw. We took out a lot of water but I can see still lots left during baking. My gut tells me it is not a good idea to freeze zucchini lasagna. If you try, please let me know.

To make ahead, assemble and refrigerate tightly covered for up to 24 hours. Before baking you can remove extra water accumulated at the bottom of the dish with a turkey baster. Let ceramic or glass dish warm up on the counter for about 15 minutes before baking.

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