Let’s not pretend that grain-free eaters don’t miss pasta. We do. It’s a fact. Our Grain-Free Zucchini Noodle Lasagna with Spinach satisfies on all levels. It’s got layers of flavor with creamy ricotta, ground turkey and our homemade marinara sauce.
This is the grain-free mountain top, friends. Join us.
Grain-Free Zucchini Noodle Lasagna with Spinach
- 2 large zucchini, peeled, trimmed, and thinly sliced lengthwise (preferably with a mandolin)
- 1–1.5 pounds lean ground turkey
- 4 cups fresh spinach (firmly packed)
- 2 cups Homemade Garden Marinara Sauce
- 1 (15-ounce) container reduced fat ricotta cheese
- 8 ounces baby bella mushrooms, sliced
- 1 cup shredded mozzarella cheese, divided
- 5-ounce container shredded parmesan cheese
- 1 large yellow onion, diced
- 1 egg
- 1 tbsp salt
- 1 tbsp extra-virgin olive oil
- 1 tsp Homemade Italian Seasoning, divided
- 1/2 tsp dried parsley
- 1/8 tsp ground black pepper
- 1/8 tsp garlic powder
- Bell pepper ring slices for garnish (optional)
Preheat oven to 325 degrees F. Lightly grease a 9×13” baking pan with olive oil (skip if it’s a good quality non-stick pan).
Sweat the Zucchini
- Peel the zucchini and thinly slice lengthwise, preferably with a mandolin slicer. The thinner, the better. We need to get as much water out of the zucchini as possible. Once sliced, arrange in a single layer on cooling racks set on top of baking sheets or in a very large colander in the sink. Use the tablespoon of salt to sprinkle both sides of the zucchini liberally. If you need more salt, use more. Don’t worry, we’ll rinse it all off later.
- Let the zucchini sweat while doing the rest of your prep.
Make the Fillings
- Heat a large sauté pan over medium heat and add olive oil, diced onion, and sliced mushrooms. Cook until onion begins to caramelize and brown, and mushrooms are soft. Transfer to a bowl, sprinkle with 1/4 tsp Italian seasoning and set aside.
- Return the pan to stove and reduce heat to medium-low. Add spinach and gently toss frequently until just wilted. Transfer to a paper towel lined plate, sprinkle with 1/4 tsp Italian seasoning and set aside.
- Again, use the same pan and increase heat to medium. Add ground turkey, ground black pepper, garlic powder, a pinch of salt, and 1/4 tsp Italian seasoning. Brown the turkey until fully cooked and drain and excess liquid off. Remove pan from heat and pulse half of the marinara in a blender to puree. Add all the sauce to the turkey, stirring to combine. Set aside.
- Add ricotta cheese, egg and parsley to a mixing bowl and combine with a hand mixer or rubber spatula until smooth.
Assemble the Lasagna
- Thoroughly rinse the zucchini slices and immediately pat dry with paper towels.
- Spread half of the meat mixture evenly across the bottom of the pan. Top with a single layer of the dried zucchini slices (about half of them). Don’t worry if there are small gaps.
- Next, spread half of the ricotta mixture, then evenly distribute the spinach and mushroom mixture over the ricotta.Top the vegetables with half of the mozzarella cheese, then spread the remaining turkey mixture for a second meat layer.
- Top the second meat layer with a single layer of the remaining zucchini slices followed by another ricotta layer and the remaining mozzarella cheese.
- Sprinkle with remaining 1/4 tsp Italian seasoning and add bell pepper garnish slices (if desired), then evenly sprinkle all the parmesan over the top.
Baking and Finishing
- Cover pan with foil, leaving space between cheese and foil. Cut wooden skewers to prop foil up if necessary.
- Bake covered at 325 degrees F for 45 minutes.
- Remove foil; increase temperature to 375 degrees F and continue baking another 15-20 minutes (go to 400 in last 10 minutes if you like the top browned) and bubbly.
- Let rest for 5-10 minutes before serving to let liquids settle. This will be reabsorbed overnight, making leftovers amazing.
Keeps 3-5 days in refrigerator, and up to 3 months, tightly wrapped in freezer.
Keywords: lasagna, grain-free, zucchini noodles