Zucchini Lasagna

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Zucchini Lasagna

Great alternative to pasta lasagna packed with protein!
Course Dinner
Servings 6


  • 1 lb 93% lean ground turkey
  • 3 zucchini medium (8oz each)
  • 1 tsp. olive oil
  • 1/2 yellow onion
  • 3 tsp. minced garlic
  • 1 egg
  • 1 15oz can crushed tomatoes
  • 1.5 cups part skim ricotta
  • 1/4 cup parmigiana reggiano
  • 6 oz part skim shredded mozzarella


  • Slice zucchini into 1/8″ thick slices, lightly salt and set aside or 10 minutes
  • After 10 minutes, blot excess moisture with a paper towel
  • Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side
  • Preheat oven to 375F
  • In a medium sauce pan, add olive oil and saute garlic and onions about 2 minutes then brown ground turkey & season with salt
  • Add tomatoes, salt, and pepper - simmer on low for 30 minutes, covered
  • In a bowl mix ricotta cheese, parmesan cheese & egg
  • In a 9×12 casserole spread 1/2 of meat sauce on the bottom and layer the zucchini to cover. Spread 1/2 of the ricotta cheese mixture, then top with 1/2 of the mozzarella & repeat the process one more time
  • Cover with foil and bake 30 minutes & then uncover the foil and bake 20 minutes


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About the author

Nicole Aucoin, MS, RD, LD/N

Founder, Healthy Steps Nutrition
Home of CrossFit HSN & HSN Mentoring

Author of Nourish & Healthy Kids Cookbook

Author of The Basics of Nutrition Coaching Course, CrossFit Preferred Nutrition Course

CrossFit Level 2 Trainer