Low CarbZucchini Turkey Lasagna
Layered turkey ragu, ricotta and zucchini ribbons - 42g protein, low-carb comfort dinner.
Prep
20m
Cook
40m
Total
60m
Servings
6
kcal
450
Protein
42g
Carbs
18g
Fat
24g
Macros per serving
Allergen info
Contains: Dairy, Eggs.
Auto-detected from the ingredient list. Always double-check labels on packaged items (e.g. protein powders, sauces, breads), many are produced in facilities that also handle nuts, soy, milk, wheat or eggs. If you have a severe allergy, do not rely on this list alone.
Overview
Why it works
Lasagna satisfaction without the carb crash. Zucchini ribbons replace the pasta, a slow-simmered turkey ragu handles the flavor, ricotta and mozzarella do the melty work on top.
- Zucchini strips replace pasta with 90% fewer carbs and add water-soluble vitamins.
- Ground turkey stays lean; ricotta and mozzarella keep it feeling like lasagna.
- The dish reheats better than pasta lasagna because zucchini doesn't turn to slop.
Ingredients
Ingredients · 6 servings
Ragu
- 700 g ground turkey
- 1 onion, diced
- 4 garlic cloves, minced
- 2 cans (400 g each) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp oregano, basil, salt
- 1/2 tsp chili flakes
Layers
- 3 large zucchini, thin lengthwise ribbons
- 500 g ricotta
- 1 egg
- 1/2 cup grated Parmesan
- 200 g mozzarella, shredded
- Fresh basil
Instructions
Step by step
- 1
Use a mandoline or sharp knife to slice the zucchini lengthwise into very thin ribbons; sprinkle with salt and lay flat on paper towels for 15 minutes to draw out moisture.
- 2
After 15 minutes, firmly press and pat every ribbon dry; this step prevents the lasagna from becoming watery.
- 3
Preheat the oven to 200 °C / 400 °F.
- 4
Heat a drizzle of oil in a large skillet over medium-high heat; add the ground turkey and cook, breaking it up, for 5 minutes until browned.
- 5
Add the diced onion and cook for 5 more minutes until softened, then add the minced garlic and stir for 30 seconds.
- 6
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt and chili flakes; simmer on medium-low heat for 20 minutes until the ragu is thick and rich.
- 7
In a bowl, mix the ricotta, egg and grated Parmesan with a pinch of salt until smooth.
- 8
Spread a thin layer of turkey ragu across the bottom of a 9 x 13 inch baking dish.
- 9
Lay zucchini ribbons side by side, slightly overlapping, to cover the sauce completely; spread half the ricotta mixture over the zucchini, then add another ragu layer; repeat the layers, ending with the ragu on top.
- 10
Scatter the shredded mozzarella evenly over the top.
- 11
Cover with foil and bake for 30 minutes; remove the foil and bake for another 10 minutes until the top is golden and bubbling.
- 12
Rest for 15 minutes before slicing and serve with fresh basil leaves.
Pro Tips
Coach-level details
- Salt-and-drain the zucchini or the lasagna floods with water.
- Rest before slicing or it collapses into slop - hardest part of the recipe.
Storage & Swaps
Keep it, swap it, save it
Storage
- 5 days refrigerated, freezes 3 months.
- Label containers with the prep date.
- Reheat gently or bring to room temp before serving.
Smart swaps
- Beef or lentils instead of turkey.
- Real pasta sheets for classic lasagna.
Pair with a program
Eating right is half the result.
Plug this recipe into an Onyx program for the other half - periodized training that actually moves the needle.