Zucchini Lasagna Bake is a healthy, flavor-packed twist on traditional lasagna that’s perfect for the paleo lifestyle. With tender zucchini slices layered over savory ground turkey and a rich tomato sauce, this dish comes together quickly—ideal for busy weeknights. It’s low in carbs, dairy-free, and loaded with wholesome ingredients that won’t weigh you down. Whether you’re focused on clean eating or just want a guilt-free comfort meal, the creamy, cheesy flavor will have you coming back for seconds.
Ingredients
- 2 medium zucchinis, sliced thin lengthwise
- 1/2 lb ground turkey
- 1/2 cup diced onion
- 1 cup crushed tomatoes (no added sugar)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 cup almond milk ricotta or other paleo-friendly cheese alternative
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with a bit of olive oil or line it with parchment paper.
- Use a mandoline or sharp knife to carefully slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay the slices on a paper towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then blot with another towel to dry.
- Heat a skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent. Add the ground turkey and cook, breaking it apart with a spoon, until browned and fully cooked, about 6–8 minutes.
- Stir in the crushed tomatoes, oregano, garlic powder, and sea salt. Let the mixture simmer for 5 minutes to allow the flavors to combine, then remove from heat.
- To assemble the bake, spoon a thin layer of the turkey tomato mixture onto the bottom of the prepared baking dish.
- Layer zucchini slices over the meat sauce, slightly overlapping. Add another layer of meat sauce, followed by small dollops of almond milk ricotta. Repeat the layers — zucchini, meat sauce, and ricotta — until all ingredients are used, finishing with ricotta on top.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes until the top is lightly golden and bubbling at the edges.
- Remove from the oven and let it rest for 5–10 minutes before slicing and serving. This helps the layers set and makes it easier to serve.
Nutritional Information
Calories: 230
Protein (g): 22
Fat (g): 12
Carbohydrates (g): 10
Fiber (g): 2
Sugar (g): 5
Sodium (mg): 320
Storage Instructions
Store any leftovers of the Zucchini Lasagna Bake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual portions in freezer-safe containers for up to 2 months. Allow it to cool completely before sealing and storing to preserve the best texture and flavor.
Reheating Instructions
For best results, reheat the lasagna in a preheated oven at 350°F (175°C) for about 15–20 minutes or until thoroughly warmed and slightly crispy on the edges. If reheating from frozen, let it thaw in the refrigerator overnight before reheating. Alternatively, you can use a microwave for quicker heating—heat on medium power in 1-minute intervals until warmed through, though this may result in slightly softer zucchini layers.
Modifications and Ingredient Swaps
To enhance flavor and boost nutritional content while staying paleo-friendly, consider adding chopped spinach, kale, or mushrooms for extra fiber and micronutrients like iron and vitamin K. To increase protein, you can swap or combine the ground turkey with ground beef or bison. Adding a layer of mashed cauliflower mixed with nutritional yeast or an egg can add creaminess and additional fiber. Fresh herbs like basil and parsley also amplify flavor and supply antioxidants—simple additions that still align with a paleo lifestyle.
