Zucchini Lasagna


We are firm believers in enjoying a good ol' pasta dinner. Lasagna, spaghetti, penne, you name it, we'll devour it. But, sometimes an alternative to pasta is fun to try and can be a great alternative if actual pasta noodles are not your thing. In zucchini lasagna, the zucchini replaces the noodles and we top it with layers upon layers of delicious ricotta and spinach mixture as well as a turkey bolognese sauce. All of which you can find out how to make right here:


  • 4 zucchini
  • Olive oil
  • Salt & Pepper
  • 1 sweet pepper diced (any colour will do!)
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 pound ground turkey or chicken
  • 1 onion diced
  • 1 cup tomato paste
  • 1 can crushed tomato
  • 1 egg
  • 15 ounce low-fat ricotta cheese
  • 2 tablespoons chopped parsley
  • 16 ounce frozen chopped spinach (thawed and drained)
  • ½ cup Parmesan cheese (and Mozzarella if your a cheese fan)



  1. Heat olive oil in a large skillet, add garlic, onions, and peppers and cook for a few minutes.
  2. Add ground turkey/chicken and season with salt and pepper breaking the meat up into small pieces
  3. Once meat has browned, pour crushed tomatoes and tomato paste over meat and bring to a steady boil and reduce until the sauce is nice and thick (15-20 minutes)


  1. Use a peeler or mandoline (or just your expert knife skillz like me…) to slice zucchini into even slices
  2. Sprinkle each slice lightly with salt to remove some excess water, wait 10 minutes and blot zucchini with paper towel


  1. Squeeze excess water out of thawed spinach and stir spinach and ricotta together


  1. Assemble lasagna in a casserole dish starting with a thin layer of the sauce you prepared
  2. Add a layer of zucchini (you can do the first layer of zucchini as a double layer to make sure it holds everything together)
  3. Add a portion of the ricotta mixture on top of the zucchini, spreading it evenly
  4. Repeat steps until all of your ingredients have been used, finishing with a layer of sauce sprinkled with parmesan (plus Mozzarella if desired)
  5. Bake for 30 minutes at 375 degrees
  6. ENJOY!

Ps. this makes A LOT. So if you don’t love it, you’re kind of stuck with this massive amount of (delicious) cheesy, tomato-ey, turkey, zucchini goodness. I was so excited the first time I made this I made such a big batch, thinking my boyfriend would love it too… He did not. I had to freeze most of it, but it still tasted so good heated up and it was a great back up dish to have stored in my freezer for a rainy day.

Kaitlyn Sydney