Zucchini Turkey Lasagna

Zucchini Turkey Lasagna {No Noodles} is a great way to enjoy the flavors of lasagna without using pasta noodles. 

Sorry all, I have to apologize. This post for Zucchini Turkey Lasagna will be two zucchini recipes in a row, the last Chocolate Chip Zucchini Bread. I try not to post things that have similar ingredients to show diversity. However, this recipe is too good to pass up and I have so many zucchinis in my garden. 

Lasagna is one of my favorite Italian dishes and brings back a lot of memories of my grandmothers Lasagna. However, this is not my Grandma’s Lasagna because she would never use NO NOODLES! I have been in search of ideas on how to use up the zucchini that is growing like crazy in my garden, and this is the result.

Zucchini Turkey Lasagna

The zucchini is cut in thin long strips to take the place of traditional lasagna noodles and I decided to add ground turkey because it is a good source of protein and adds yummy flavor. 

I also would like to say I was very worried when I took this out of the oven because of how much zucchini water has. Grilling the zucchini before baking it in the oven helped with some of that and the small amount of water that is released is deceiving. The lasagna is not soggy and once you take it out of the oven it absorbs back into the dish or is soaked up with a crusty bread. ๐Ÿ˜›

Before it goes in the oven 

Zucchini Turkey Lasagna



Zucchini Turkey Lasagna 

Zucchini Turkey Lasagna


  • 1 pound ground turkey
  • 3 cloves garlic
  • 1 small onion chopped
  • 2 tablespoons olive oil
  • 1 28 oz can crushed tomatoes
  • 3 tablespoons fresh chopped basil
  • 4 zucchini sliced thin by hand or with a mandolin 1/8 inch thick
  • 15 oz ricotta cheese
  • 1/4 cup Parmesan cheese
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon garlic powder
  • 2 cups (about) shredded mozzarella cheese total, divided into layers 
  • salt and pepper


  1. Heat a large skillet over medium-high heat. Add the ground turkey use a wooden spoon to begin to break up the meat and season with salt and pepper. Let the meat break up until small pieces may take 5 minutes and drain the meat, removing the fat. Set aside. 
  2. Put the same skillet over medium heat add the olive oil and chopped onion, let cook 3 to 4 minutes. Add the garlic, cook 1 minute. Return the drained turkey meat to the pan, add the tomatoes, basil, 1/4 teaspoon salt, and a pinch of black pepper. Reduce heat to low and let simmer, covered, stirring occasionally for 25 minutes. Remove cover and cook additional 10 minutes to let sauce thicken. 
  3. While the sauce is going cut the zucchini into thin slices and preheat the grill to medium heat. If possible use a mandolin, other wise try to cut even long pieces of zucchini that are about 1/4 inch thick. Lay on a baking sheet and lightly salt. When grill is preheated grill each zucchini for about 2 minutes on each side, transfer to a tray lined with paper towel to absorb water. 
  4. Preheat oven to 375 degrees. Meanwhile make the ricotta filling by combining – ricotta, parmesan, egg, chopped parsley, garlic powder in a bowl. 
  5. Begin to assemble the zucchini turkey lasagna –  In a large baking dish begin by spreading about 1/2 cup of tomato meat sauce on the bottom of the tray. Then place one layer of grilled zucchini to cover the top of the dish. Spread another cup of sauce over the zucchini to cover and spread an even amount of ricotta mixture about 1/2 cup, top with mozzarella cheese. Repeat layers with grilled zucchini, meat sauce, ricotta mixture and mozzarella. I did 3 layers and finished with a little more meat sauce, mozzarella cheese, parmesan and chopped parsley. 
  6. Cover the dish with foil and bake for 30 minutes, remove the foil and bake for additional 15-20 minutes until cheese is melted and bubbling. Remove from oven and let stand 5-10 minutes before cutting. 


-You do not even need a mandolin for this dish although it will help. I did not have one and I cut the zucchini as thin as possible (1/8 inch thick) but not every piece was perfect. Put the imperfect zucchini on the bottom layer. 

-Do not grill the zucchini for too long, you do not want mushy zucchini. Grill marks are okay. 

Adapted from SkinnyTaste

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