Gone are the days of being unable to satisfy a lasagna craving on a keto diet. Meet your new favorite weeknight meal!
Who says comfort food and a low-carb lifestyle can’t be besties? This low-carb lasagna with zucchini noodles proves you can enjoy all the indulgence of lasagna—without the carb coma!
Whether you’re looking for a veggie-packed meal to win over your kids with flavors reminiscent of their favorite Italian dishes, or cooking for your keto friend so they’re not stuck with just a salad, this recipe is a win. It’s as simple to prepare as it is satisfying to eat.
Layered with tender zucchini “noodles,” savory turkey, melty cheese, and just the right touch of pepperoni, this dish delivers everything you love about lasagna—only lighter, fresher, and packed with wholesome ingredients.
Is This Low-Carb Lasagna Healthy?
This lasagna can definitely be considered healthier than the traditional kind! It swaps traditional pasta noodles for zucchini slices, which cuts down on carbs and sneaks in an extra serving of veggies. Plus, the lean ground turkey keeps it light and packed with protein, while using light ricotta and mozzarella keeps the creamy factor without loading up on calories and fat.
Want to make this low-carb lasagna even healthier? Try to find a sugar-free pizza sauce or make your own so you can control all the ingredients that go into it. You can also up the veggie count with mushrooms or spinach. If you’re watching your sodium intake, swap regular pepperoni for a low-sodium option or skip it entirely.
A Modern Spin on an Italian Classic
Lasagna has its roots in Italy, where it’s traditionally made with sheets of pasta layered with a rich meat sauce, creamy béchamel, and lots of cheese. It’s a dish that’s been warming hearts and bellies for centuries, but for anyone cutting back on carbs, lasagna’s glorious pasta layers can be a deal-breaker.
Enter this zucchini noodle version! While its ingredients may vary greatly from the original, this modern interpretation caters to keto, low-carb, and gluten-free lifestyles but with all the flavor still intact. It has all the gooey, cheesy goodness of classic lasagna, but reimagined with a veggie-forward twist that makes it accessible to a whole new crowd of comfort food lovers.
To make this recipe closer to the original, consider making a béchamel sauce by using milk, butter, and gluten-free flour. This will add a richer, creamier layer, especially if you season it generously with nutmeg. If using store-bought pizza sauce, consider adding a touch of dried oregano, basil, a pinch of red pepper flakes, and a splash of red wine for a deeper flavor.
How To Make Ahead And Store
To store in the refrigerator, cover the lasagna tightly with foil or transfer it to an airtight container. It will stay fresh for up to 4 days. For freezing, let it cool completely, then wrap it tightly in foil and place it in a freezer-safe bag or container. It’ll keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also assemble the lasagna and store it in the fridge for up to 24 hours before baking; this is perfect for meal prep or hosting a dinner party.
Serving Suggestions
Why not make your own sauce? This Tomato Sauce is one of my favorites, or you can just jump right to making Meat Sauce!
In the mood for similar flavors? Try Italian Meatballs In The Instant Pot or Italian Sausage Meatballs on a bed of zucchini noodles with marinara sauce. Or try these Ground Turkey Zucchini Boats.
Ingredients
For the zucchini lasagna sheets:
- 3 large zucchinis
- 1 tablespoon salt
For the lasagna:
- 2 tablespoons olive oil
- 1 pound ground 99% fat-free turkey
- 1 cup onion (roughly 1 small) diced
- 1 1/2 tablespoons garlic minced
- 1 teaspoon salt
- Black pepper to taste
- 1 15-ounce container light or fat-free ricotta cheese
- 1 large egg
- 1 14-ounce jar pizza sauce
- 2 cups turkey pepperoni slices (roughly 48)
- 8 ounces light mozzarella cheese grated
- 1/2 large green pepper chopped
- 1/4 cup black olives slivered
- 2 tablespoons Parmesan cheese finely grated
Instructions
- Preheat the oven to 350℉.
- Using a mandolin or a sharp knife, slice the zucchini into thin slices, about 1/8-inch thick. Lay them out flat onto a cookie sheet and sprinkle with salt.
- Bake them for 10 to 15 minutes, or until just lightly beginning to brown, to get all the moisture out. Set aside.
- In a large pan, heat olive oil over medium-high heat. Add in the ground turkey, onion, garlic, salt, and a pinch of black pepper. Cook until the onion is soft and the turkey is browned.
- While the turkey cooks, beat together the ricotta cheese, egg, and another pinch of black pepper. Set aside.
- Turn the oven up to 375℉.
- Once the turkey is done, it’s time to assemble the lasagna!
- Spray a 9×13-inch baking pan with cooking spray.
- Start by pouring half the jar of pizza sauce on the bottom, followed by layers of half the turkey mince, half the zucchini noodles, half the ricotta mixture, half the pepperoni slices, and finish with half the grated mozzarella cheese.
- Repeat the layers once more, and garnish the top layer with the bell pepper and olives. Sprinkle with Parmesan cheese.
- Cover with tinfoil, then bake for 45 minutes. Uncover and bake for another 10 minutes.
- Turn the broiler up to high and broil for 2 to 3 minutes more, or until the top is golden brown and bubbly. Allow to stand for 5 minutes before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Good
So happy you like it!
I made it and it was a big hit! However You need to let people know its not nooddles but slices! Gets a bit confusing…
I am glad you enjoyed it Margarida! And sorry for the confusion on the noodles.
Easy and also solves for my pizza craving =)
Made it with all vegan cheeses & ricotta and it was delish!
Amazing! Thanks for reading. Glad you enjoyed.