Go Back
Homemade Low-Carb Lasagna (with Zucchini Noodles) photo
Print Recipe Save it for later

Low-Carb Lasagna (with Zucchini Noodles)

A lighter lasagna made with thin zucchini slices, lean turkey, ricotta, pepperoni, and melty mozzarella for a low-carb comfort meal.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Servings: 8 servings

Ingredients

  • 3 large zucchini sliced 1/8-inch thick
  • 1 tbsp salt for salting zucchini
  • 2 tbsp olive oil
  • 1 lb ground 99% fat-free turkey
  • 1 cup onion roughly 1 small, diced
  • 1 1/2 tbsp garlic minced
  • 1 tsp salt
  • black pepper to taste
  • 15 oz light or fat-free ricotta cheese container
  • 1 large egg beaten into ricotta
  • 14 oz pizza sauce about 1 1/4 cup (use half per layer)
  • 2 cups turkey pepperoni slices roughly 48 slices
  • 8 oz light mozzarella cheese grated
  • 1/2 large green pepper chopped
  • 1/4 cup black olives slivered
  • 2 tbsp Parmesan cheese finely grated

Instructions

  • Preheat the oven to 350°F (175°C).
  • Trim the zucchini and slice into very thin 1/8-inch slices using a mandolin or sharp knife; lay in a single layer on a cookie sheet and sprinkle evenly with 1 tablespoon salt.
  • Bake the zucchini slices 10–15 minutes until they begin to lightly brown and release moisture; remove and set aside.
  • In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add ground turkey, diced onion, minced garlic, 1 teaspoon salt, and black pepper; cook until turkey is browned and onion is soft, breaking up meat as it cooks.
  • In a mixing bowl, combine the ricotta and beaten egg and season with a pinch of black pepper; stir until smooth and set aside.
  • Increase oven temperature to 375°F (190°C). Spray a 9×13-inch baking pan with cooking spray.
  • Assemble the lasagna: spread half of the pizza sauce on the bottom of the pan. Layer half the cooked turkey, half the zucchini slices, half the ricotta mixture, half the pepperoni slices, and half the grated mozzarella.
  • Repeat the layers with the remaining sauce, turkey, zucchini, ricotta, pepperoni, and mozzarella. Top with chopped green pepper, slivered black olives, and sprinkle with grated Parmesan.
  • Cover the pan with foil and bake at 375°F for 45 minutes. Uncover and bake an additional 10 minutes.
  • Broil on high for 2–3 minutes until the top is golden and bubbly, watching closely to avoid burning. Let stand 5 minutes before slicing and serving.

Equipment

  • 9x13 inch baking pan
  • mandolin or sharp knife
  • Cookie Sheet
  • Large Skillet
  • Mixing Bowl
  • Measuring Spoons
  • Aluminum Foil

Notes

  • Slice zucchini uniformly for even baking.
  • Salted zucchini releases moisture—pat dry if needed before layering.
  • Use a mandolin carefully and follow safety precautions.
  • Broil only briefly to prevent burning.