Noodle-Less Zucchini Lasagna
Kendall Lou Schmidt
Kendall Lou Schmidt
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299 Calories
23 g Carbs
34 g Protein
8 g Fat
Total Time
9 servings

If you're counting calories or managing macros the way you do your bank account, traditional lasagna is probably off the usual menu. This recipe, however, is a healthy way to satisfy your lasagna craving at only a fraction of the calories and carbs. Slices of zucchini stand in for the pasta noodles, while turkey and low-fat cheeses offer all the protein you need without the excessive fat.


  • 1 lb ground 99% fat-free turkey breast
  • 2 whole zucchini, sliced
  • 1 whole onion, finely diced
  • 1 eggplant
  • 1 whole green pepper, chopped
  • 2 cup baby spinach
  • 1 cup mushrooms, sliced
  • 15 oz tomato sauce, canned
  • 12 oz tomato paste
  • 2 egg whites
  • 2 cup ricotta cheese (skim-milk)
  • 8 oz fat-free mozzarella cheese
  • 1½ tsp salt
  • 1½ tsp, ground black pepper
  • 1 tbsp, ground basil, dried
  • 1 tbsp, ground oregano
  • 4 tbsp nutritional yeast
  • 1 tbsp garlic, minced

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  1. Lightly salt zucchini slices and place in a large, microwaveable bowl. Cover with plastic wrap, and make one small slit in the cover. Microwave for 6-8 minutes.
  2. Place steamed zucchini in strainer to drain.
  3. Prepare eggplant using the same process as zucchini.
  4. In a large pot, place ground turkey, salt, and pepper. Cook over medium heat to brown turkey for about 5 minutes.
  5. Add minced garlic, green bell pepper, and onion. Allow to sauté for 5 more minutes.
  6. When meat is completely cooked, add tomato sauce, tomato paste, basil, and oregano, and mix well.
  7. Once sauce comes to a boil, reduce heat and simmer 20 minutes.
  8. In a separate bowl, mix ricotta, egg whites, and parsley until well blended.
  9. Lightly grease a 9x13 baking pan. Preheat oven to 350 degrees F.
  10. Layer lasagna in the following order: 1/3 meat sauce, 1/3 zucchini slices, 1/2 ricotta mixture, 1/2 eggplant slices, 1/3 meat sauce, all spinach, 1/3 layer zucchini slices, 1/2 ricotta mixture, 1/2 eggplant slices, all mushrooms, remaining meat sauce, 1/2 mozzarella, 1/3 zucchini slices. Top with remaining mozzarella, and sprinkle with nutritional yeast.
  11. Cover with aluminum foil, place pan on baking sheet, and bake at 350 degrees F for 45 minutes.
  12. Remove foil and cook additional 15 minutes. Remove from oven and allow to cool for at least 10 minutes.
  13. Once the lasagna has cooled, slice into 9 squares.

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