Turkey Zucchini Lasagna (Freezer-Friendly)

Light and fresh, this turkey zucchini lasagna is everyone's favorite comfort food done a whole new way! Loaded with cheese, a hearty turkey pasta sauce, and basil ricotta, this noodle-free lasagna is easy to make ahead and freeze for later.

Let's just go ahead and ask it: is there anything zucchini can't do? From zucchini noodles to zucchini fries, zucchini boats, and (of course) zucchini lasagna. I say nope.

Filled with layers of zucchini noodles, thick and meaty pasta sauce, a basil-ricotta mixture, and mozzarella cheese, this zucchini lasagna recipe is the perfect lighter comfort food!

I'm sharing my tricks that help prevent watery lasagna, so you end up with the perfect 'noodley' zucchini noodle texture each and every time. Pinky swear, you won't miss the lasagna noodles one bit!

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Two steps for perfect zucchini noodles

When preparing zucchini noodle lasagna, there are two important steps required to prevent watery lasagna, and to get that perfect texture in your zucchini noodles:

1. slice ¼ inch thick- many recipes call for thin zucchini noodles, but the problem is they shrink when broiling and baking, leaving you with texture-less thin strands of zucchini. Using a thicker slice of zucchini (no more than ¼ inch thick), means that after broiling, you will still have enough zucchini to give it a slightly chewy texture.
   • If you have a mandoline that can be set to ¼ inch wide, you can try that (I recommend a safety glove to protect your hand), or you can carefully slice the zucchini using a sharp knife.
   • Do your best to cut it evenly, as thinner zucchini strips will cook quicker than thick ones. If you end up with a variety of sizes, that's fine. Keep an eye on them and remove thinner strips from the oven before the thicker ones.
2. broil the zucchini before assembling- the *key* to great texture in your zucchini lasagna is to dehydrate the zucchini before assembling. To do this, place a wire rack onto a baking sheet, and layer the zucchini noodles. Spray with oil, season with salt and pepper, then broil for 6 or so minutes. Flip and repeat with the other side.
   • If you do not have a broiler (or grill) setting on your oven, you can try using a barbecue or a grill plate on your stove.
   • Zucchini is done when it is shrivelled up and slightly golden.

Pro tip- strain ricotta

As vegetables have a naturally high water content, we do our best to remove any sources of liquid when prepping this lasagna. One source of liquid is ricotta cheese.

Simply dump the container of ricotta onto a thin mesh colander and allow to sit for 5-10 minutes. You can press the ricotta against the colander using a spoon to speed the draining process.

If you don't have a thin mesh colander, you can use cheesecloth instead, squeezing to remove extra liquid.

We will combine the ricotta cheese with basil, an egg, salt and spinach.

Elevate jarred pasta sauce

We are taking a simple jar of store-bought pasta sauce and elevating it with a few simple ingredients.

We start by sautéing onion and garlic, as a flavor base for our sauce. Next we add ground turkey and cook through. Drain if you have excess liquid in the pan. Fennel and oregano are delicious additions to the sauce that help add extra layers of flavor. Finally, we add the jarred pasta sauce, and simmer for a few minutes.

Layer it up!

1. We start by adding a cup of our pasta sauce in the base of a 9 x 13 inch baking dish.
2. Next, we add half of the zucchini noodles.
3. Top with ricotta mixture.
4. Add ¾ cup shredded mozzarella.
5. Add half of the remaining pasta sauce.
6. Repeat!
7. Finish with tomato sauce (we will add extra cheese to the top during the last 10 minutes of baking)

We are baking this lasagna uncovered to help evaporate off any extra liquid that might come out of the ingredients during the cook time.

Freezing zucchini noodle lasagna

You might be wondering if it's possible to freeze this zucchini lasagna recipe, and the answer is YES! I recommend freezing before you bake because it tastes completely fresh when you do go to bake it up. You can also freeze after baking.

How to freeze zucchini lasagna:

1. After assembling, cool completely and cover with a layer of foil. Label with the name, date and baking directions, then pop it into the freezer!
2. You may freeze for up to 3 months.

To bake, you have two options:

1. Bake from frozen- note: do not place a glass baking dish from the freezer directly into the oven as it runs the risk of shattering. If you plan to freeze and bake from frozen, I recommend using a metal baking dish (a disposable foil dish works as well).
   • Bake at 375°F for 45 minutes covered and 15 minutes uncovered.
2. Thaw first- if you freeze in a glass dish, you will need to thaw before baking.
   • Bake uncovered at 375°F for 20 minutes, spread with the remaining ½ cup mozzarella, and return to the oven for 10 more minutes.

Serve zucchini lasagna with:

• Our Staple Kale Salad
• Kale Caesar Salad
• Shaved Brussels Sprouts Slaw
• Fudgy Black Bean Brownies (for dessert)
• Baked Apples (for dessert)

More lasagna ideas:

• Healthier Butternut Squash Lasagna Recipe
• Eggplant Lasagna
• Low Carb Lasagna Skillet
• Lasagna Stuffed Portobellos

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Turkey Zucchini Lasagna (Freezer-Friendly)

5 from 11 votes

Prep Time: 1 hour hr

Cook Time: 45 minutes mins

Total Time: 1 hour hr 10 minutes mins

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 This freezer turkey zucchini lasagna is the perfect gluten-free and low carb meal prep lunch or dinner!  Make it ahead and freeze for when those lasagna cravings hit you.  Turkey and vegetarian recipe options included.

8

Ingredients

• ▢ 4-5 medium/large zucchini sliced into ¼ inch thick slices

Sauce

• ▢ 1 tablespoon olive oil
• ▢ 1 onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 1 lb ground turkey (see notes **)
• ▢ 1 teaspoon oregano
• ▢ ¼ teaspoon fennel crushed (double it if you love fennel!)
• ▢ ¼ teaspoon salt
• ▢ 22 oz jar of pasta sauce (650 mL)

Ricotta mixture

• ▢ 17 oz light ricotta (500 g; be sure to drain it well)
• ▢ 1 egg
• ▢ ¼ teaspoon salt
• ▢ 2 cups loosely packed spinach (chopped)
• ▢ ¼ cup fresh basil (chopped)

Other

• ▢ 2 cups mozzarella cheese (shredded)

Instructions 

Prepare Zucchini 'Noodles'

• Heat oven to broil (may be called 'grill' in some countries)
• Place a wire rack over a baking sheet and arrange zucchini slices on the rack. (You may need to do this part in 2 batches to fit all of the zucchini slices).
• Spray both sides of zucchini slices with oil, and broil for 6 minutes per side (turn half-way through), or until lightly browned. Keep an eye on them as all broilers are different and you do not want to burn them!
• Reduce oven temperature to 375°F.

Sauce:

• Heat oil in a large non-stick pan over medium heat. Sautee onion for 7 or so minutes, until soft and translucent. Add 2 cloves garlic and cook for 1 more minute.
• Add lean ground turkey and cook for 10 or so minutes, until cooked through and no pink remains. Drain the pan if necessary.
• Add the oregano, salt, crushed fennel seeds and pasta sauce, and cook for 2-3 more minutes until warmed through.

Ricotta Mixture

• Stir together the ricotta, egg, salt, spinach and basil in a large bowl.

Assemble Lasagna

• In a 9 X 13 inch baking pan, spread out 1 cup of the tomato sauce.
• Top with half of the lasagna 'noodles', followed by half of the ricotta mixture, ¾ cup of shredded mozzarella, and half of the remaining sauce.
• Repeat, finishing with the tomato sauce (leave the last layer of cheese off, you will add it later)

To bake immediately:

• Bake uncovered at 375°F for 20 minutes, spread with the remaining ½ cup mozzarella, and return to the oven for 10 more minutes.
• Allow lasagna to stand for 10-15 minutes before serving (this helps it set up).

To freeze for later:

• Assemble lasagna as directed above, then cover with foil. Freeze for up to 3 months.
• To bake from frozen, pre-heat oven to 375°F. Bake (covered) for 45 minutes. (see notes *)
• Remove foil, and bake for 15 more minutes, until cheese is bubbly and lasagna is heated through.

Tips:

IMPORTANT do not place a lasagna frozen in a glass baking dish directly from the freezer into the oven. If you plan to bake from frozen, I advise using a metal baking dish or a disposable aluminum pan.

*to bake from thawed, simply follow the directions for 'bake immediately'.

**you may swap ground turkey for ground beef, but be sure to drain the pan of excess liquid before adding the pasta sauce.

Storage

After baking through, lasagna may be stored in an airtight container in the fridge for up to 4 days. You may also freeze the lasagna for up to 3 months.

To reheat

Cover the baking dish. Bake in a 350°F oven for 30-45 minutes, until warmed through in the middle. 

You may reheat individual portions in the microwave until steaming hot.

Nutrition Information

Serving: 1/8 of batch, Calories: 333kcal, Carbohydrates: 13g, Protein: 30g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 96mg, Sodium: 766mg, Fiber: 3g, Sugar: 7g

Author: Annie Holmes

Course: Main Course

Cuisine: Italian

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This recipe was adapted from BHG