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Easy Low-Carb Zucchini Lasagna Recipe with Turkey Bolognese and Ricotta

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A quick and easy low-carb zucchini lasagna featuring lean turkey bolognese and creamy ricotta, perfect for a wholesome and satisfying meal without the heaviness of traditional pasta.

Ingredients

Scale
  • 3 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
  • 1 pound (450 g) lean ground turkey
  • 1 ½ cups (375 g) ricotta cheese, whole-milk preferred
  • 2 cups (480 ml) plain crushed tomatoes or passata
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • Salt and pepper to taste
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Red pepper flakes (optional, a pinch)
  • Fresh basil, chopped (optional, for garnish)

Instructions

  1. Wash and dry the zucchinis. Using a mandoline or sharp knife, slice them lengthwise into thin ribbons about 1/8-inch (3 mm) thick. Lay the slices on paper towels to absorb moisture for about 10 minutes.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Add the ground turkey to the skillet. Break it up with a spatula and cook for 6–8 minutes until browned and cooked through. Season with salt, pepper, and dried Italian herbs.
  4. Pour in the tomato sauce and stir to combine. Reduce heat to low and simmer gently for 15 minutes, stirring occasionally until the sauce thickens slightly.
  5. In a bowl, combine the ricotta cheese with a pinch of salt and pepper. Optionally, stir in a beaten egg or a splash of milk for extra creaminess. Set aside.
  6. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  7. Start with a thin layer of turkey bolognese on the bottom of the dish. Layer zucchini slices next, overlapping slightly to cover the base.
  8. Spread a layer of the ricotta mixture over the zucchini, followed by more turkey sauce. Repeat layering zucchini, ricotta, and turkey sauce until all ingredients are used, finishing with a layer of turkey sauce on top.
  9. Sprinkle the grated Parmesan cheese evenly over the top layer. Cover loosely with aluminum foil.
  10. Bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is golden and bubbly.
  11. Let the lasagna rest for 10 minutes before serving to help it set and make slicing easier.
  12. Garnish with freshly chopped basil before serving.

Notes

Pat zucchini slices dry to avoid watery lasagna layers. Browning the turkey properly adds depth of flavor. Use whole-milk ricotta for creamier texture. Cover with foil during most of baking to keep moisture in. Let lasagna rest 10 minutes before slicing for best results. If sauce is too thin, simmer longer before layering.

Nutrition

Keywords: low-carb, zucchini lasagna, turkey bolognese, ricotta, healthy dinner, gluten-free, keto, paleo, easy recipe

Find it online: https://platebelle.com/easy-low-carb-zucchini-lasagna-recipe-with-turkey-bolognese-and-ricotta/