Lasagna is the ultimate comfort food—warm, cheesy, and satisfying. But sometimes, I want all that flavor without feeling too heavy. That’s where this turkey zucchini lasagna comes in.
Thinly sliced zucchini replaces pasta, soaking up the rich turkey and marinara sauce while keeping its texture.
Cottage cheese makes it creamy, and a layer of golden, bubbly mozzarella on top ties it all together. It’s a lighter, veggie-packed twist on a classic that’s just as delicious. Let’s get started!
Why I Love This Recipe
This lasagna has become a regular in my kitchen for a few reasons:
1. It’s Lighter but Still Comforting
Traditional lasagna can feel heavy, but swapping the pasta for zucchini keeps it filling yet light. You still get that rich, cheesy, saucy goodness—just without the carb crash afterward.
2. The Zucchini Works Like Magic
At first, I was skeptical about using zucchini instead of pasta, but after a few tries, I realized it’s perfect. It softens just enough in the oven but still holds its shape. Plus, it soaks up the flavors of the sauce, making every bite taste amazing.
3. Cottage Cheese Adds Creaminess Without the Guilt
Some people swear by ricotta, but I love using cottage cheese. It’s high in protein, lower in fat, and adds a creamy texture that pairs perfectly with the sauce. If you’ve never tried it in lasagna before, this recipe might just change your mind.
4. It’s Kid-Approved
I thought my kids would turn up their noses at a noodle-free lasagna, but they barely noticed the swap. The key is slicing the zucchini thinly so it blends right in with the layers of sauce and cheese.
5. Perfect for Meal Prep
This lasagna is great for making ahead—assemble it in the morning or the night before, then pop it in the oven when you’re ready to eat. It also freezes well, so you can always have a homemade meal ready to go.
What You’ll Need
Ingredients
- 3 medium zucchini, sliced thin lengthwise
- 1 lb ground turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 (15 oz) container cottage cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tbsp olive oil
Pro Tips
- Salt the zucchini first—this pulls out excess moisture so your lasagna isn’t watery.
- Use a mandoline for even zucchini slices.
- Let it rest after baking so it holds its shape when sliced.
- Mix up the cheese—try part-skim ricotta instead of cottage cheese for a different texture.
- Make it spicy—add extra red pepper flakes for a kick.
Tools You’ll Need
- Large skillet
- Sharp knife or mandoline slicer
- Cutting board
- Mixing bowls
- 9×13 baking dish
- Paper towels
- Aluminum foil
Substitutions & Variations
- Swap ground turkey for ground chicken or lean beef.
- Use ricotta instead of cottage cheese.
- Add spinach to the cheese mixture for extra greens.
- Try a different sauce, like arrabbiata for a spicy kick.
Make Ahead Tips
- Assemble the lasagna a day in advance and bake when ready.
- Freeze before baking—just thaw overnight before cooking.
How to Make Turkey Zucchini Lasagna
1. Prep the Zucchini
Lay zucchini slices on paper towels and sprinkle with salt. Let them sit for 15 minutes, then pat dry to remove excess moisture.
2. Cook the Turkey & Sauce
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until softened. Add ground turkey, breaking it up as it browns. Stir in marinara sauce, oregano, salt, black pepper, and red pepper flakes (if using). Let simmer for 5 minutes.
3. Make the Cheese Mixture
In a bowl, mix cottage cheese, egg, and grated Parmesan until smooth.
4. Assemble the Lasagna
Spread a thin layer of sauce in a baking dish. Layer zucchini slices, cottage cheese mixture, turkey sauce, and shredded mozzarella. Repeat layers, ending with mozzarella on top.
5. Bake the Lasagna
Cover with foil and bake at 375°F for 30 minutes. Uncover and bake another 10 minutes until the cheese is golden and bubbly.
6. Let It Rest & Serve
Let the lasagna sit for 10 minutes before slicing. Serve warm.
Leftovers & Storage
This lasagna stores well, making it perfect for meal prep or enjoying leftovers throughout the week. Here’s how to keep it fresh:
- Refrigerate: Let the lasagna cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
- Reheat: For the best texture, warm leftovers in a 350°F oven for 10-15 minutes until heated through. If you’re short on time, the microwave works too—just heat in 30-second intervals until warm.
- Freeze: If you want to save it for later, cut individual slices and wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven.
Final Thoughts
This turkey zucchini lasagna is a great way to enjoy a comforting meal while packing in extra veggies. Whether you’re making it for a weeknight dinner or meal prepping for later, it’s a delicious and wholesome option. If you try it, I’d love to hear how it turned out—drop a comment and let me know! Happy cooking!