Turkey Zucchini Lasagna

  • 80 mins
  • 9 ingredients


  • 3 lbs zucchini
  • 2 tbs oregano
  • 1 tbs Italian seasoning
  • 1 lb ground turkey
  • 1 cup Parmesan cheese, grated
  • 1 (36 oz) jar marinara sauce
  • 1 lb ricotta cheese
  • 1 cup fresh spinach
  • kosher salt and black pepper to taste
This is a lasagna with ground turkey, Parmesan, mozzarella, ricotta and spinach.

  • Preheat oven to 375 degrees.
  • Peel zucchini and slice lengthwise into long noodles, about 1/4 inch thick.
  • Line baking sheets with foil, then lay zucchini slices in a single layer and sprinkle with salt, pepper and Italian seasoning.
  • Bake for about 15 minutes or until the zucchini is no longer moist and there is a bit of browning.
  • While the zucchini bakes, cook the ground turkey over medium high heat with a little oil and 1 tsp of oregano, salt and pepper..
  • Combine the Parmesan and mozzarella along with the rest of the oregano and Italian seasoning.
  • Spread some of the marinara sauce in the bottom of a glass baking dish and sprinkle with some of the seasoning and top with a layer of ricotta.
  • Add a layer of turkey, seasoning, Parmesan and mozzarella mixture, and zucchini.
  • Repeat adding ingredients in layers, and finally top with marinara sauce the the Parmesan and mozzarella mixture.
  • Cover with foil and bake at 375 for about 45 minutes, then uncover and bake for another 15 minutes until nicely browned.

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