This Zucchini Lasagna is a no noodle lasagna recipe made with layers of ribboned zucchini, tangy tomato sauce, and creamy cheese, this low-carb twist on the classic Italian dish is a delightful feast that satisfies both your taste buds and nutritional needs. Indulge in a healthy and mouthwatering culinary experience without any dairy using vegan mozzarella and ricotta cheese covered in a flavorful tomato sauce. Grain-free, gluten-free, low carb, keto with options for dairy-free, vegan, paleo and Whole30 and perfect for summer dinners.
Slice the zucchini lengthwise into thin 1/4” thin slices, using a mandolin or sharp knife. Arrange in a single layer on the prepared baking sheet. Sprinkle evenly with some salt and roast in the oven for 12 minutes. (This helps to remove some moisture from the zucchini.)
Meanwhile, heat oil in a large pot / pan over medium heat. Add the onions and sauté for 3 minutes. Add the garlic and cook for another 2-3 minutes, or until the onions are translucent and fragrant. Add the ground turkey, and cook until brown while using a wooden spoon or spatula to crumble.
Add the tomato paste and season with salt, black pepper and Italian seasoning. Pour in the tomato sauce and crushed tomatoes. Bring to a boil then reduce heat to simmer uncovered for 20-30 minutes, or until the sauce has thickened and reduced. Taste and add more seasonings as needed.
Spread 1/2 cup of the tomato sauce onto the bottom of a 9x13-inch casserole dish. Arrange one layer of the zucchini slices evenly on top of the pasta sauce. Spoon ⅓ of the sauce on top of the zucchini slices, then evenly spread 1/3 of the ricotta mix on top of the sauce. Sprinkle evenly with 1/3 of the grated mozzarella, along with 1/3 of the chopped parsley and basil.
Repeat this layering process until all the zucchini slices are gone, finishing with the grated mozzarella and chopped parsley and basil.
How to store
Cool the lasagna completely then cover it with plastic wrap or foil and refrigerate. This will last in an airtight container in up to 3 days in the refrigerator.
How to freeze
Store in a an airtight casserole dish or cut up and store into an airtight container in the freezer for up to 3 months.
How to reheat
When you're ready to reheat, remove the lasagna from freezer and add a little bit more cheese on top. Preheat the oven to 375F, cover the casserole dish with foil and bake for 40-45 minutes.