Comforting, cheesy, and surprisingly light—this Low-Carb Lasagna (with Zucchini Noodles) swaps pasta for thin ribbons of zucchini for a dish that still hits all the classic lasagna notes: savory meat sauce, creamy ricotta, melty mozzarella, and a golden Parmesan finish. It uses just three large zucchinis and simple pantry ingredients to make a satisfying family meal that’s lower in carbs without skimping on flavor. The method is straightforward, and the result is a casserole that slices beautifully and reheats like a dream.

Why you’ll love it

All the flavors of traditional lasagna—meat, tomato, cheese—without the heavy carb load.
Thin zucchini “noodles” add freshness and keep each bite bright and moist.
Simple ingredients and a linear process make it weeknight-friendly.
Makes great leftovers and freezes well for future lunches or dinners.

Ingredients

3 large zucchinis
1 tablespoon salt
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

Equipment you’ll need

Baking dish (9×13 or similar)
Large skillet
Sharp knife or mandoline
Cutting board
Mixing bowl
Paper towels or clean kitchen towel

Before you begin

Preheat your oven to 375°F. Line or lightly grease your baking dish so the lasagna doesn’t stick. Trim the zucchini ends and set up a flat surface for slicing. The goal is thin, noodle-like slices that will layer easily without being limp.

Step-by-step instructions

Prepare the zucchini noodles: Wash the three large zucchinis and trim off the ends. Using a sharp knife or mandoline, slice each zucchini lengthwise into thin strips about 1/8-inch thick, aiming for long, wide ribbons that mimic lasagna noodles. Lay the zucchini slices in a single layer on clean kitchen towels or several layers of paper towels. Sprinkle 1 tablespoon salt evenly over the zucchini layers and let them sit for 10 minutes to draw out excess moisture.
Drain and pat dry: After 10 minutes, blot the zucchini slices thoroughly with additional towels or paper towels to remove the released water and the salt. This step is important to prevent a watery lasagna. Once dry, set the zucchini strips aside.
Cook the turkey and vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 cup diced onion and sauté until softened and translucent, about 3–4 minutes. Add 1 pound ground 99% fat-free turkey to the skillet, breaking it up with a spoon. Cook until the turkey is browned and cooked through, about 6–8 minutes. Stir in 1 1/2 tablespoons minced garlic and cook another 30–60 seconds until fragrant.
Season the meat: Add 1 teaspoon salt and black pepper to taste to the turkey mixture. Stir well to combine. Pour in the full 14-ounce jar of pizza sauce, stirring to coat the meat and bring the mixture to a gentle simmer. Reduce the heat and let the sauce simmer for 3–4 minutes so flavors meld and excess moisture reduces slightly. Remove the skillet from heat.
Make the ricotta filling: In a mixing bowl, combine the entire 15-ounce container of light or fat-free ricotta cheese with 1 large egg. Stir until the mixture is smooth and well combined. This mixture will add creaminess and help bind the layers.
Assemble the lasagna: Spread a thin layer of the turkey and pizza sauce across the bottom of your prepared baking dish—just enough to coat it lightly. Arrange a single layer of zucchini noodles over the sauce, trimming any pieces to fit. Spoon about one-third of the ricotta mixture over the zucchini and spread gently to an even layer. Add about one-third of the turkey-pizza sauce mixture over the ricotta. Sprinkle a portion of the grated light mozzarella and a few slices of the turkey pepperoni across this layer. Add some chopped green pepper and a few slivered black olives distributed evenly.
Repeat layers: Repeat the layering process two more times: zucchini slices, ricotta mixture, turkey-pizza sauce, mozzarella, turkey pepperoni, green pepper, and olives. Finish with a final zucchini layer if you have enough, then top with the remaining mozzarella, the remaining turkey pepperoni slices arranged evenly, and sprinkle 2 tablespoons finely grated Parmesan cheese over the top.
Bake the lasagna: Cover the baking dish loosely with aluminum foil and bake in the preheated 375°F oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10–15 minutes, until the cheese is melted and bubbling and the edges are lightly golden. If you prefer a deeper golden-brown top, you can broil for 1–2 minutes at the end—watch carefully to avoid burning.
Rest and serve: Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. Resting allows the layers to set and makes for cleaner slices. Use a sharp knife to cut into squares and serve warm. Garnish with extra grated Parmesan or a sprinkle of black pepper if desired.

Troubleshooting & tips

If your zucchini releases more water during baking, blot more thoroughly before assembling and consider laying the slices on a wire rack while salting to help drainage.
For evenly sliced zucchini, a mandoline is the fastest option. If you don’t have one, a very sharp knife works fine—take your time for consistent thickness.
To make this ahead: Assemble the lasagna and refrigerate, covered, for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if baking straight from cold.
Freezing: Bake the lasagna, cool completely, then wrap tightly and freeze for up to 3 months. Reheat covered at 350°F until warmed through, about 45–60 minutes from frozen.

Make it your own

This recipe is a flexible template. Swap the ground turkey for other lean ground proteins if desired. Add a handful of fresh basil or a pinch of red pepper flakes to the meat sauce for a flavor boost. If you prefer a vegetarian version, omit the turkey and pepperoni and use extra vegetables—sautéed mushrooms, spinach, and zucchini ribbons work beautifully together.

Nutritional notes

Using zucchini in place of pasta significantly reduces carbs and calories while boosting the vegetable content. Choosing light or fat-free ricotta and light mozzarella trims the fat without sacrificing creamy texture. The result is a balanced casserole that satisfies pasta cravings with less heaviness.

Storage

Cool any leftovers to room temperature, then store covered in the refrigerator for up to 4 days. Reheat single servings in the microwave for 1–2 minutes or in a 350°F oven covered with foil until warmed through.

Final thoughts

This Low-Carb Lasagna (with Zucchini Noodles) is proof that you don’t need heavy pasta to get the warm, layered comfort of lasagna. With straightforward assembly, familiar flavors, and a family-friendly profile, it’s an easy weeknight winner and a lovely dish to bring to potlucks or meal prep. Let the zucchini shine as the stand-in noodle while the turkey, ricotta, and cheeses deliver the cozy, cheesy satisfaction you crave.

Ready to bake? Gather your zucchinis and get layering—this lasagna comes together faster than you think and delivers big on flavor.

Low-Carb Lasagna (with Zucchini Noodles)

A lighter lasagna that swaps noodles for baked zucchini slices without sacrificing flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

3 large zucchinis sliced thin (about 1/8-inch)
1 tablespoon salt for sprinkling on zucchini
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 for turkey mixture
black pepper to taste
15 ounce container light or fat-free ricotta cheese
1 large egg
14 ounce jar pizza sauce use half the jar for each layer (about half jar per layer)
2 cups turkey pepperoni slices roughly 48 slices
8 ounces light mozzarella cheese grated
1/2 large green pepper chopped
1/4 cup black olives slivered
2 tablespoons Parmesan cheese finely grated

Equipment

mandolin or sharp knife
Baking Sheet
Large Skillet
Mixing Bowl
9x13-inch Baking Pan
Aluminum Foil
Grater

Method

Preheat the oven to 350°F (175°C). Slice the zucchinis into thin 1/8-inch slices using a mandolin or sharp knife.
Arrange the zucchini slices in a single layer on a baking sheet and sprinkle with 1 tablespoon salt. Bake 10–15 minutes until just beginning to brown and released of moisture, then set aside.
Increase oven temperature to 375°F (190°C). In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add ground turkey, diced onion, 1 1/2 tablespoons minced garlic, 1 teaspoon salt, and a pinch of black pepper. Cook until turkey is browned and onion is soft, about 6–8 minutes.
In a mixing bowl, beat together the 15-ounce ricotta container and 1 large egg; season with a pinch of black pepper and set aside.
Spray a 9×13-inch baking pan with cooking spray. Spread half of the 14-ounce jar of pizza sauce on the bottom of the pan.
Layer half of the cooked turkey over the sauce, then half of the zucchini slices, then half of the ricotta mixture, half the turkey pepperoni slices, and half (4 ounces) of the grated mozzarella.
Repeat the layers: remaining sauce, remaining turkey, remaining zucchini, remaining ricotta mixture, remaining pepperoni, and remaining grated mozzarella. Sprinkle chopped 1/2 green pepper, 1/4 cup slivered black olives, and 2 tablespoons grated Parmesan on top.
Cover the pan with foil and bake at 375°F for 45 minutes. Remove foil and bake uncovered for 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.