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Zucchini Lasagna with Ground Turkey

Ground turkey zucchini lasagna layers tender zucchini planks with a lean, herb-rich turkey sauce and creamy ricotta. Baked until the mozzarella turns deeply golden, then rested for clean slices and rich flavor in every bite.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Sliced into thin planks
  • 1 tsp salt For sweating
Turkey Sauce
  • 1.5 lb ground turkey
  • 1 onion Small, diced
  • 4 garlic Cloves, minced
  • 24 oz marinara sauce 1 jar
  • 1 tsp Italian seasoning
  • 0.5 tsp fennel seeds Optional
  • 0.5 salt and pepper To taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan Grated
  • 2 tbsp fresh basil Chopped
  • 0.5 salt and pepper To taste
  • 2.5 cup mozzarella cheese Shredded

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the zucchini
  1. Salt the zucchini planks and let sit for 20 minutes, then pat completely dry to remove excess moisture.
  2. Roast the dried zucchini on a sheet pan at 425°F for 10 minutes to drive off moisture, then set aside.
Make the turkey sauce
  1. Cook the ground turkey and diced onion in a cast iron skillet over medium-high heat until browned.
  2. Stir in the minced garlic, optional fennel seeds, marinara sauce, and Italian seasoning, then simmer for 10 minutes until thickened slightly.
  3. Season the turkey sauce with salt and pepper to taste, then remove from heat.
Mix ricotta layer
  1. Mix the ricotta with the egg, grated parmesan, chopped fresh basil, and salt and pepper until smooth and well combined.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Spread 1/2 cup turkey sauce on the bottom, layer zucchini planks, spread ricotta, add more turkey sauce, then sprinkle mozzarella.
  3. Repeat the layers, finishing with turkey sauce and mozzarella on top.
  4. Cover with foil and bake for 40 minutes, then uncover and bake for 15 minutes until the cheese is deeply golden.
Rest and serve
  1. Rest the baked zucchini lasagna for 15 minutes before slicing so the layers set.

Notes

Pro tip: pat the roasted zucchini very dry after the 425°F step—this prevents watery layers and helps the mozzarella brown. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a covered dish at 350°F until hot. Freezing is not recommended because zucchini can release water after thawing. For a dairy-light option, use part-skim ricotta and reduced-fat mozzarella while keeping the rest of the steps the same.