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zucchini lasagna in a pan square image

Zucchini Lasagna


This delicious Zucchini Noodle Lasagna is going to be a new favorite on your dinner table with great flavor and an easy to prepare recipe.


  • 1 large sweet yellow onion, chopped
  • 1 lb 99% fat-free ground turkey breast
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 3 large or 4 small zucchini, sliced thinly lengthwise
  • 24 oz low-fat or 1% or 2% cottage cheese
  • 1 jar of spaghetti sauce (Monte Bene is a great option)
  • Non-fat or low-fat mozzarella cheese, shredded (optional)


  1. Preheat oven to 350 degrees F.
  2. Combine onion, ground turkey breast, sea salt, black pepper, and garlic powder in a skillet over medium heat, cooking the turkey until it is no longer pink.
  3. Layer zucchini in the bottom of your lasagna pan (I would suggest a more substantial pan, such asĀ ceramic) just as you would lasagna noodles, covering any gaps with additional slices of zucchini.
  4. Spread 12 oz of cottage cheese over the layer of zucchini.
  5. Add ground turkey mixture over cottage cheese, careful to spread turkey evenly.
  6. Layer approximately 1/3 of the spaghetti sauce over the cottage cheese and turkey mixture.
  7. Repeat steps 2-5.
  8. Place your last layer of zucchini over the second layer of cottage cheese, turkey mixture, and cottage cheese.
  9. Top with tomato spaghetti sauce and add shredded cheese.
  10. Cover with tinfoil and bake in the oven for 1 hour at 350 degrees.
  11. Remove tinfoil and bake for an additional 5 minutes at 350 degrees to brown cheese.
  12. Let rest for approximately 10 minutes and Enjoy!


  • 5 SmartPoints on the WW FreeStyle Plan (when using 1% cottage cheese and 1 cup fat-free mozzarella)
  • Low Carb
  • Keto Friendly
  • Gluten Free (depending on sauce used)
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian