Noodle Free Zucchini Lasagna- So good you wont miss the pasta!

Noodle Free Zucchini Lasagna- So good you wont miss the pasta!

Oh zucchini you are my second favorite veggie next to cauliflower!

Look at all the benefits zucchinis have. Lots of reasons to start using it more often while preparing dinner.

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When you are watching your carbs it can be challenging to find foods that don’t lack in taste.

I have decided that each and every recipe I normally make for my family  I will try my hardest to make it low carb. It is important to me that food not lack in taste so that the entire family can enjoy it!

I promise you, you will NOT miss the noodles in this dish!

I make a homemade sauce from scratch that way I can control ingredients.

I have been making my own sauce since I was a young girl. Years ago I switched out the red meats for turkey and my family didn’t even notice. It is packed with flavor and I am sure my Italian ancestors would agree!

I hope you enjoy this recipe as well!




One pound lean ground Turkey.

One Package of Italian turkey Sausage (remove casing)

One 28 oz can of petite diced tomatoes

Two 28 oz cans tomato sauce.

2 bay leaf

2 tbsp Italian seasoning

One medium onion diced

2 cloves garlic minced

1/2 tsp of salt

1/2 tsp pepper

3-4 large zucchini

1 large container low fat ricotta cheese.

2 rolls of mozzarella

1/2 cup grated parmesan cheese

1/4 cup chopped italian parsley

2 eggs

Olive oil



In large pot add about 2 tbsp of olive oil, enough to coat bottom of pot. Add diced onion and saute till soft, add garlic and saute for another minute or two. Add ground turkey and sausage. Cook until no longer pink.

Add italian seasoning, bay leaf, all canned tomatoes and sauce and salt and pepper.  Stir and  bring to a simmer. Place lid on pot and simmer on low for up to 6 hours. one hour is long enough, but the longer the better. I usually allow it to simmer all day.

While Sauce is cooking it’s time to prepare your zucchini noodles.

Wash zuchinni and cut off ends. (Do not peel!)  Slice lengthwise. sprinkle with a little salt and set aside to drain on paper towel. I usually wait about 10-15 minutes then I grill them. Place a grill pan on stove and lightly (very lightly) spray non stick cooking spray. Place as many zucchini slices on as posible and grill each side about 1-2 minutes. you dont want them mushy, just so some of that liquid evaporates. Place on a paper towl and allow for any remaining moisture to drain.

Now for the cheese! My favorite part!

In a large bowl combine ricotta cheese, 1 cup mozzarella, 1/4 cup grated parmesan, and italian parsley and two eggs. Stir until thoroughly combined.

In a baking dish place a small layer of fresh sauce, just enough to cover bottom. Layer your zucchini noodles, then another thin layer of sauce then a layer of cheese mixture. Repeat until all zucchini is used. Finally, top with a layer of mozzarella and a little bit of parmesan.

Bake in a 375º preheated oven until cheese is golden brown and bubbly!


If you like this recipe please come bck and comment! I’d really love your feedback!

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