This Zucchini Noodle Lasagna is a lighter twist on a classic Italian favorite, made with thin slices of zucchini in place of pasta noodles. It's hearty, cheesy, and every bite is packed with rich flavor from the turkey sausage and vodka sauce.
When I frist started making low carb swaps, zucchini quickly became a go to for me. It works so well in placle of pasta and never leaves you feeling weighted down. If you enjoy veggie based meals, you may also like my Garlic Shrimp with Zucchini Noodles.
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Why You'll Love Zucchini Noodle Lasagna
- Low carb comfort: all the flavors of lasagna without heavy pasta noodles.
- Hearty and satisfying: turkeys sausage and three kinds of cheese keep it filling.
- Family favorite: even picky eaters won't miss the pasta!
Key Ingredients
- Zucchini squash: sliced into "noodles" with a mandolne, this replaces the pasta.
- Sweet Italian turkey sausage: brings a savory flavor with less fat than pork.
- Ricotta cheese: makes the creamy filling that balances the rich sauce.
- Vodka sauce: adds a smooth, slightly tangy tomato base.
- Mozzarella and parmesan cheese: for that gooey, cheesy, top and extra flavor
Ingredient Substitutions
- Swap ground turkey, ground chicken, or chicken sausage for turkey sausage.
- Use cottage cheese in place of ricotta.
- Replace vodka sauce with homemade pasta sauce or store-bought marinara.
Recipe Variations
- Vegetarian lasagna: leave out the meat and add sautéed mushrooms and spinach.
- Spicy version: use hot Italian sausage or add crushed red pepper.
- Extra veggie layer: add thin slices of eggplant along with the zucchini.
Top Tips
- Salt and drain the zucchini to prevent excess water in the finished dish.
- Let the lasagna cool for at least 15 minutes before slicing so it holds together better.
- Don't overload the sauce layers, just a thin spread helps prevent a watery lasagna.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave individual slices for quick meals. This lasagna can also be frozen in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Serve With...
Pair this zucchini lasagna with a side of Air Fryer Asparagus or some Cheesy Italian Bread. For a complete Italian inspired dinner, end the meal with my Italian Ricotta Cookies.
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📖 Recipe
Zucchini Noodle Lasagna
Equipment
- Mandoline
- 9x13 inch Baking dish
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Ingredients
- 2 medium zucchini squash sliced ¼ in thick, lengthwise
- 1 pound Italian turkey sausage
- ½ cup onion diced
- 1 cup ricotta cheese
- 1 large egg
- ½ cup parmesan cheese grated
- 1 tablespoon dried parsley
- 3 cups part-skim mozzarella cheese shredded
- 24 ounces vodka sauce
Instructions
- Using a mandoline, slice the zucchini squash lengthwise to make ¼ inch thick noodle shapes. Discard the first sliced cut of zucchini as it will be mainly the skin.
- Lay the zucchini slices out onto a baking sheet lined with paper towels. Generously sprinkle with salt. Let sit at least 30 minutes to allow water to release from zucchini. Pat dry with paper towels.
- In a large skillet, add Italian Sausage and diced onion. Cook until well browned.
- Mix together the ricotta cheese, parmesan cheese, large egg, and parsley until well combined.
- Preheat the oven to 375 degrees.
- Begin layering the lasagna. Start with some ⅓ of the cooked meat and sauce on the bottom of the pan. Then add 1 layer of zucchini noodles. For me this took 3 slices and they were touching one another. You may need more or less depending on the size of your zucchini.
- The next layer will be the ricotta mixture. Spoon half of the ricotta onto the zucchini slices and spread it around evenly. Then, spoon some of the vodka sauce over top of the ricotta, Just enough to have a thin layer overlaying it. Sprinkle with 1 cup of shredded mozzarella and another portion of the meat mixture.
- Repeat the process for another layer. Then, for the final layer, place zucchini noodles on top and cover with sauce and the remaining cup of shredded mozzarella cheese.
- Transfer baking dish to the oven and bake at 375 degrees for 50-60 minutes. The top of the zucchini will be browned and you will see the sauce bubbling.
- Remove zucchini lasagna from the oven and let cool at least 15 minutes. I let mine sit for 30 minutes before slicing. It was still warm and it held together fairly well. Take note that because this is zucchini lasagna, it will not be as firm as one made with pasta. But, it is equally delicious and well worth making!
Claudia Lamascolo says
This sounds wonderful I just love savory zucchini and then with the sausage that just puts this over the top. thanks for the shout out!