Low Carb Zucchini Lasagna

If you’ve ever tried zucchini lasagna and ended up with a soupy pan, this version fixes that. Pre-baking the zucchini planks pulls out moisture so the lasagna sets up like it should, with clean slices and that perfect saucy-cheesy bite.

The sauce is hearty too, with a mix of lean ground turkey and turkey sausage plus mushrooms for extra savory flavor. It’s one of those dinners that feels like a project the first time, but once you’ve made it, you’ll want it in your freezer for busy weeks (future you will be thrilled!).

And if you love the flavors but don’t want to commit to a full lasagna, you can mix the cottage cheese filling with Parmesan and spices and stir it into pasta for a quick, protein-boosted “lasagna vibe” dinner!

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Prevent watery lasagna: Don’t skip baking and blotting the zucchini planks. It’s the difference between sliceable lasagna and zucchini soup.
• Zucchini swap: Yellow summer squash works the same way, and thin eggplant planks are a great option if you want to switch it up.
• Cheese and meat swaps: Ricotta works instead of cottage cheese, and you can swap ground chicken or beef for the turkey. Turkey sausage adds big flavor fast, but you can use regular Italian sausage if that’s what you have.

How to Make Low Carb Zucchini Lasagna

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Bake And Blot The Zucchini

Slice the zucchini into planks, season lightly with salt and pepper, and bake at 400 degrees until just starting to soften. Blot well with paper towels to remove moisture.

• Pro tip: This step matters. The drier the zucchini, the thicker and more sliceable your lasagna will be!

2. Cook The Meat And Veggies

Sauté onion and mushrooms until soft, then add garlic, ground turkey, and turkey sausage. Cook until browned and no longer pink.

3. Simmer The Sauce

Stir in marinara sauce and let it simmer briefly so the flavors come together and the sauce thickens slightly.

4. Mix The Cottage Cheese Filling

Stir together cottage cheese, Parmesan, Italian seasoning, garlic powder, and black pepper until combined. Taste before adding salt since Parmesan can be salty.

5. Layer The Lasagna

Spread a layer of sauce in the baking dish, add zucchini, then dollop and spread the cheese mixture. Repeat the layers, finishing with zucchini slices, sauce, and mozzarella on top.

6. Bake And Rest

Bake covered until hot and bubbly, then uncover to melt and lightly brown the cheese. Let it rest for 15 minutes before slicing so it sets.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Sauce thickness: If your marinara is thin, simmer it a little longer or stir in 1 tablespoon tomato paste so the lasagna isn’t runny.
• Use lasagna noodles: If you are not too concerned about keeping this recipe low carb, you can use regular lasagna noodles. Buy no-cook ones to save yourself one step. Consider layering in some regular noodles and some zucchini noodles for the best of both worlds.
• Modify the vegetables: Instead of mushrooms, use whatever your family likes in this lasagna. Try baby spinach, diced bell peppers, diced carrots, celery, or kale.
• Chunky vs smooth filling: If you don’t love cottage cheese texture, blend it quickly before mixing with the spices for a smoother ricotta-like filling.
• Make it vegetarian: Skip the turkey and sausage and bulk up with mushrooms, spinach, zucchini, or bell peppers, then simmer the sauce until thick.
• Add more spice: Add up to 1 teaspoon red pepper flakes to the sauce if you want a little heat.
• Cheese swaps: Romano, pecorino, or asiago work instead of Parmesan, and you can swap mozzarella for provolone or gouda for a different vibe.
• Freeze a pan: This freezes well. Wrap tightly and freeze, then thaw overnight in the fridge before baking or reheating.
• Quick “lasagna vibe” dinner: Mix the cottage cheese filling with a scoop of marinara and toss with hot pasta for a fast, protein-boosted meal when you don’t want to layer anything!

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

• Soup: Roasted Tomato Basil Soup, Lentil Soup, or this Italian Vegetable and Bean Soup.
• Salad: Grilled Vegetable Salad, Shaved Brussels Sprouts Salad, or this Spinach Salad With Creamy Balsamic.
• Sides: Pan Fried Broccoli, Baked Eggplant Cutlets, or Roasted Cauliflower.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Freezer: Freeze slices or a whole pan for up to 3 months. Thaw overnight in the fridge for the best texture.
• Reheating: Reheat in the oven for the best texture, or microwave in short bursts until warmed through.
• Leftovers: Chop a slice and stir into sautéed spinach or zucchini for a quick skillet meal, or reheat and serve over extra greens for a lasagna “bowl.”