If you’re looking for a wholesome, flavorful twist on traditional comfort food, this Zucchini Lasagna with Ground Turkey and Fresh Basil Recipe is going to become your new favorite. It captures all the warm, cheesy goodness of classic lasagna, but swaps out the pasta for fresh zucchini noodles, making it lighter without sacrificing any of that cozy, satisfying feeling. The combination of lean ground turkey and fragrant fresh basil brings a wonderful depth of flavor, while the blend of cheeses ties everything together for a dish that’s both nutritious and downright delicious.
Ingredients You’ll Need
Making this Zucchini Lasagna with Ground Turkey and Fresh Basil Recipe requires just a handful of simple, fresh ingredients, each carefully chosen to build layers of texture and taste that will literally melt in your mouth. From the tender zucchini ribbons to the savory turkey filling and melty cheeses, every component plays a key role.
- 5 medium zucchini, sliced into ¼-inch thick noodles: The perfect tender-but-sturdy substitute for pasta, adding a fresh vegetable element and moisture.
- Salt, for zucchini noodles: Helps draw out excess moisture so your lasagna doesn’t get soggy.
- 1 tablespoon olive oil: Adds richness and helps soften the onions and turkey as they cook.
- ½ small yellow onion, diced: Brings natural sweetness and depth of flavor.
- 1 lb ground turkey (93/7 lean): A lean protein choice that keeps the dish hearty without being heavy.
- 3 cloves garlic, minced: Infuses a fragrant, savory kick.
- 1 cup part-skim ricotta cheese: Adds creamy texture and mild tanginess to the filling.
- ½ cup fat-free cottage cheese: Boosts protein and moisture while keeping the texture light.
- ¼ cup grated Parmesan cheese: Enhances umami and adds a slightly nutty, salty flavor.
- 1 large egg: Binds the cheese mixture together for perfect layering.
- 1 teaspoon salt: Balances flavor and seasons the filling perfectly.
- ½ teaspoon black pepper: Offers mild heat for depth.
- 2 teaspoons dried oregano: Classic Italian herb to complement the other flavors.
- ¼ cup chopped fresh basil: Brings vibrant color and fresh herbal brightness.
- 1 ½ cups marinara sauce (jarred): Adds tangy tomato richness to every layer.
- 2 cups shredded lite mozzarella cheese, divided: Melts beautifully on top and inside, making each bite irresistibly gooey.
How to Make Zucchini Lasagna with Ground Turkey and Fresh Basil Recipe
Step 1: Prepare the Zucchini Noodles
First, preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish to prevent sticking. To ensure your zucchini noodles are perfectly tender and don’t make the lasagna watery, salt them liberally after slicing. Let them sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels. This simple technique is key to achieving the right texture in the final dish.
Step 2: Cook the Turkey Mixture
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until it softens and turns translucent, releasing its sweet aroma. Then add the ground turkey, breaking it apart with a wooden spoon as it browns evenly. Once the turkey is cooked through, stir in the minced garlic and allow it to become fragrant—this step builds a rich, savory base for your filling that will carry all the flavors beautifully through the dish.
Step 3: Combine the Cheese Mixture
In a mixing bowl, blend together the ricotta cheese, fat-free cottage cheese, grated Parmesan, egg, salt, pepper, dried oregano, and freshly chopped basil. Once combined, fold in the cooked turkey mixture. This melding of creamy cheese and seasoned meat creates the signature luscious filling that makes this recipe feel indulgent yet wholesome.
Step 4: Assemble the Layers
Begin by spreading about ½ cup of marinara sauce on the bottom of your prepared baking dish. Layer zucchini noodles on top, followed by another ½ cup marinara, half of the ricotta and turkey mixture, and 1 cup of shredded mozzarella cheese. Repeat these layers to fill the dish. This careful layering ensures every bite has the perfect balance of fresh veggies, savory meat, and ooey-gooey cheese.
Step 5: Bake and Broil
Bake the assembled lasagna for about 45 minutes, allowing the flavors to marry and the cheeses to melt completely. For a golden, bubbly finish, switch to broil for the final 5 minutes, watching carefully so the top doesn’t burn but achieves that irresistible browned cheese crust.
Step 6: Let it Rest
Once out of the oven, resist the temptation to dig in right away! Allow the lasagna to cool for 15 minutes before serving. This resting time helps it set, making it easier to slice and giving the flavors a chance to settle perfectly. Be sure to drain any excess liquid to keep each portion neat and satisfying.
How to Serve Zucchini Lasagna with Ground Turkey and Fresh Basil Recipe
Garnishes
Finish your lasagna with a sprinkle of freshly chopped basil or a few torn basil leaves for a pop of color and freshness. You can also dust a light layer of Parmesan cheese on top right before serving to add a salty, crispy bite that complements the creamy layers inside. A drizzle of extra virgin olive oil adds richness and gloss.
Side Dishes
This zucchini lasagna pairs wonderfully with simple, bright sides. A crisp green salad tossed with lemon vinaigrette refreshes the palate, while roasted garlic breadsticks or a warm, crusty baguette help soak up any delicious sauce left on your plate. For a light touch, steamed asparagus or sautéed spinach offer extra greens and nutrients.
Creative Ways to Present
For a crowd or special occasion, serve the lasagna in individual mini baking dishes or ramekins for a fun, personalized touch. You could also layer the ingredients in a clear glass baking dish for a colorful, visually appealing presentation that showcases the vibrancy of the zucchini and basil layers. Garnish each portion with a basil sprig and a few cherry tomato halves for a stunning finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The zucchini noodles and cheese mixture hold up well, making it a perfect meal to enjoy the next day. Just make sure to drain any excess moisture before refrigerating to keep the texture just right.
Freezing
You can freeze portions of this Zucchini Lasagna with Ground Turkey and Fresh Basil Recipe for up to 2 months. Freeze individual pieces wrapped tightly in plastic wrap and then foil, or freeze the whole dish before baking. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (177°C) for about 15-20 minutes or until warmed through. Cover loosely with foil to prevent the cheese from burning or drying out. For quicker warming, microwaving individual slices works well, but the oven method brings back the baked texture and melty cheese beautifully.
FAQs
Can I use other meats instead of ground turkey?
Absolutely! Ground chicken, beef, or even sausage can be great substitutes. Just adjust cooking times as needed and use leaner options for a lighter dish similar to ground turkey.
Is it necessary to salt the zucchini noodles?
Salting the zucchini noodles is key to drawing out moisture. This step helps prevent the lasagna from becoming watery and keeps the texture just right, so I definitely recommend not skipping it!
Can I make this recipe vegetarian?
Yes! Simply omit the ground turkey and add sautéed mushrooms, lentils, or your favorite veggies instead. The blend of cheeses and fresh basil will still make it deliciously satisfying.
What’s the best marinara sauce to use?
You can use any good-quality jarred marinara sauce you like, but opting for one with fresh herbs and no added sugars will enhance the overall flavor without overpowering the delicate basil and turkey.
How thin should the zucchini noodles be sliced?
A quarter-inch thickness is ideal. This thickness is sturdy enough to hold the layers together while still cooking tenderly in the oven.
Final Thoughts
This Zucchini Lasagna with Ground Turkey and Fresh Basil Recipe truly hits that sweet spot between comforting and fresh, providing a lighter alternative that never compromises on flavor. I hope you give it a try soon and discover just how delightful a vegetable-forward, herb-infused lasagna can be. It’s perfect for family dinners, meal prep, or impressing friends who think lasagna has to be heavy. Happy cooking!
Print
Zucchini Lasagna with Ground Turkey and Fresh Basil Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 14 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Zucchini Lasagna is a healthy, low-carb alternative to traditional lasagna, featuring thin zucchini noodles layered with a savory ground turkey and cheese mixture, topped with marinara sauce and melted mozzarella cheese. Baked to perfection and finished under the broiler for a golden cheesy crust, it’s a delicious family-friendly dish that’s both nutritious and satisfying.
Ingredients
Zucchini Noodles
- 5 medium zucchini, sliced into ¼-inch thick noodles
- Salt, for zucchini noodles
Meat and Sauce
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 1 lb ground turkey (93/7 lean)
- 3 cloves garlic, minced
- 1 ½ cups marinara sauce (jarred), divided
Cheese Mixture
- 1 cup part-skim ricotta cheese
- ½ cup fat-free cottage cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- ¼ cup chopped fresh basil
Topping
- 2 cups shredded lite mozzarella cheese, divided
Instructions
- Prepare the Zucchini Noodles: Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish to prevent sticking. Slice the zucchini into ¼-inch thick noodles and sprinkle them liberally with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry thoroughly with paper towels to avoid excess water in the lasagna.
- Cook the Turkey Mixture: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened and translucent. Add the ground turkey, cooking and breaking it apart as it browns. Once the turkey is cooked through, stir in the minced garlic and cook for another minute to release its aroma.
- Mix the Cheeses and Herbs: In a medium bowl, combine ricotta cheese, fat-free cottage cheese, grated Parmesan cheese, egg, salt, black pepper, chopped fresh basil, and dried oregano. Stir in the cooked turkey mixture until thoroughly combined, creating a savory and flavorful filling.
- Assemble the Lasagna: Spread ½ cup of marinara sauce evenly on the bottom of the prepared baking dish. Layer half the zucchini noodles over the sauce, followed by ½ cup more marinara sauce, half of the ricotta-turkey mixture, and 1 cup of shredded mozzarella cheese. Repeat the layers with the remaining ingredients, ending with mozzarella cheese on top.
- Bake and Broil: Place the assembled lasagna in the preheated oven and bake for 45 minutes to cook through and meld the flavors. Then switch to the broil setting and broil for 5 minutes, watching carefully, to brown and bubble the cheese topping for a golden, appetizing finish.
- Cool and Serve: Remove the lasagna from the oven and allow it to cool for 15 minutes before slicing. During this time, drain any excess liquid that may have accumulated to keep slices neat and flavorful. Serve warm and enjoy your healthy zucchini-based lasagna.
Notes
- Salting and patting the zucchini noodles dry is important to prevent a watery lasagna.
- Using lean ground turkey reduces fat while keeping the dish hearty.
- Fat-free and part-skim cheeses lower the calorie and fat content without sacrificing taste.
- Broiling at the end gives a crispy cheese crust—watch carefully to avoid burning.
- Letting the lasagna rest helps it firm up for clean slicing.
