Zucchini Lasagna Recipe with Italian Sausage and Ground Turkey

🍝 Zucchini Lasagna with Italian Sausage & Ground Turkey

Prep: 25 min | Bake: 40–45 min
Serves: 6–8

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Ingredients

Zucchini “Noodles”

• 4–5 medium zucchini, sliced lengthwise into thin strips
• 1 tsp salt (for sweating)

Meat Sauce

• ½ lb Italian sausage (mild or hot, casings removed)
• ½ lb ground turkey
• 1 tbsp olive oil (if needed)
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt & pepper to taste

Cheese Layer

• 1½ cups ricotta cheese (or cottage cheese)
• 1 egg
• ½ cup grated Parmesan
• 1 tsp dried parsley or basil
• ¼ tsp black pepper

Topping

• 2 cups shredded mozzarella

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Instructions

1️⃣ Prep the Zucchini (No Soggy Lasagna!)

1. Lay zucchini slices on paper towels.
2. Sprinkle lightly with salt.
3. Let sit 15–20 minutes, then pat dry really well.

(Optional extra step: roast zucchini at 400°F for 8–10 min to remove even more moisture.)

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2️⃣ Make the Meat Sauce

1. In a large skillet, brown sausage and turkey over medium heat. Drain excess fat.
2. Add garlic and cook 30 seconds.
3. Stir in marinara, Italian seasoning, red pepper flakes, salt, and pepper.
4. Simmer 10 minutes.

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3️⃣ Mix the Ricotta Layer

In a bowl, combine ricotta, egg, Parmesan, herbs, and black pepper.

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4️⃣ Assemble

1. Preheat oven to 375°F / 190°C.
2. In a greased 9×13 dish:
   • Spread a thin layer of meat sauce
   • Add zucchini strips (overlapping)
   • Spread ricotta mixture
   • Add meat sauce
   • Sprinkle mozzarella
3. Repeat layers 2–3 times, finishing with mozzarella on top.

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5️⃣ Bake

• Cover with foil and bake 30 minutes
• Uncover and bake 10–15 minutes until bubbly and golden
• Rest 10 minutes before slicing (key for clean layers)

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🔥 Tips & Variations

• Extra protein: Use cottage cheese instead of ricotta
• Spicier: Hot Italian sausage + extra red pepper flakes
• Low-carb/keto: Check marinara for added sugars
• Make ahead: Assemble up to 24 hours in advance

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🧊 Storage

• Fridge: 4 days
• Freezer: up to 2 months (freeze before baking for best texture)

If you want, I can:

• Convert this to a crockpot version
• Adjust macros for meal prep
• Or give you a white-sauce zucchini lasagna