Rich Marinara Meal Prep Zucchini Lasagna

I used to avoid making lasagna because it felt like such a project. Between boiling noodles, making sauce, and layering everything just right, it seemed like too much work for a weeknight dinner. Then my sister showed me her zucchini lasagna trick – and I haven’t looked back since.

Using zucchini instead of pasta not only cuts down on prep time, but it also makes the whole dish lighter and perfect for meal prep. No more wrestling with floppy noodles or waiting for water to boil. Just slice, layer, and you’re most of the way there.

What Kind of Zucchini Should I Use?

For lasagna, medium to large zucchini work best since they’ll give you nice, wide slices that can mimic traditional pasta noodles. Look for straight, firm zucchini that feel heavy for their size and have smooth, unblemished dark green skin. The sweet spot is zucchini that are about 6-8 inches long – any bigger and they tend to get seedy and watery in the middle. When you’re slicing them, try to keep the thickness consistent at about 1/4 inch so they’ll cook evenly. If your zucchini seem extra watery, you can lay the slices on paper towels and sprinkle them with a little salt to draw out excess moisture before building your lasagna.

Options for Substitutions

This healthy lasagna recipe is pretty flexible and allows for several substitutions:

• Zucchini: You can swap zucchini with eggplant slices (salt and drain them first) or yellow summer squash. Just keep the slices about 1/4-inch thick for even cooking.
• Ground turkey: Feel free to use ground chicken, lean ground beef, or even plant-based ground meat alternatives. For a vegetarian version, try using chopped mushrooms or crumbled firm tofu.
• Light ricotta cheese: Cottage cheese (blended until smooth) makes a great protein-rich substitute. You can also use regular ricotta if you’re not worried about calories.
• Spinach: Any leafy green works here – try kale, swiss chard, or even arugula. Just make sure to chop them finely and if using kale, remove the tough stems.
• Mozzarella cheese: Other melting cheeses like provolone, fontina, or a mix of Italian cheeses work well. For a dairy-free version, try dairy-free mozzarella-style shreds.
• Fresh basil: If fresh basil isn’t available, use 1 tablespoon dried basil, or try fresh oregano or Italian parsley for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from the zucchini slices will result in a watery dish that falls apart when served. To prevent this, salt your zucchini slices and let them sit for 15-20 minutes, then pat them thoroughly dry with paper towels before assembling. Another common mistake is not draining the ricotta cheese properly, which can add unwanted moisture to your lasagna – place it in a fine-mesh strainer or cheesecloth for at least 30 minutes before using. When layering your ingredients, avoid the temptation to pile them too high or press down too firmly, as this can lead to a dense, heavy texture instead of the light, layered dish you’re aiming for. For meal prep success, let the lasagna cool completely before portioning it into containers, and consider placing a paper towel under the lid to absorb any condensation during storage.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with protein and veggies, you can keep the sides pretty simple! A fresh green salad with a light Italian dressing makes a perfect partner – I like to toss together some mixed greens, cherry tomatoes, and cucumber with a sprinkle of parmesan on top. Garlic bread or breadsticks are always welcome at the table, especially for soaking up any extra sauce. If you want to round out the meal even more, try serving some roasted broccoli or sautéed green beans on the side – they’ll complement the Italian flavors without making the meal too heavy.

Storage Instructions

Keep Fresh: This zucchini lasagna is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they meld together, making your leftovers extra tasty.

Freeze: You can freeze this lasagna either whole or in individual portions. Let it cool completely, then wrap it well in plastic wrap and foil, or store in freezer-safe containers. It’ll stay good in the freezer for up to 3 months. Pro tip: freezing in individual portions makes it super easy to grab for quick lunches!

Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 40-45 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though you might notice the zucchini releases a bit more water this way. Just drain off any excess liquid before eating.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 130-150 g
• Fat: 130-150 g
• Carbohydrates: 150-160 g

Ingredients

• 4–5 medium to large zucchini, sliced into 1/4-inch pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 pound ground turkey
• 1 teaspoon oregano
• 1/4 teaspoon crushed fennel (adjust to taste)
• 1/4 teaspoon salt
• 22-ounce jar of marinara sauce (650 ml)
• 17 ounces light ricotta cheese (500 g, drained thoroughly)
• 1 egg
• 1/4 teaspoon salt
• 2 cups chopped spinach, loosely packed
• 1/4 cup chopped fresh basil
• 2 cups shredded mozzarella cheese

Step 1: Prepare and Broil Zucchini Slices

Set your oven to the broil setting (known as ‘grill’ in some countries).

Place a wire rack over a baking sheet and arrange the zucchini slices on the rack.

It’s possible you’ll need to do this in two batches to fit all the slices.

Spray both sides of the zucchini slices with oil.

Broil the slices for about 6 minutes per side, turning halfway through, until they’re lightly browned.

Keep a close eye on them to prevent burning, as broilers vary in intensity.

Step 2: Prepare the Meat Sauce

Once the zucchini is done, reduce the oven temperature to 375°F.

Heat oil in a large non-stick pan over medium heat.

Sauté the onion for about 7 minutes until soft and translucent, then add 2 cloves of minced garlic and cook for an additional minute.

Add the lean ground turkey and cook for about 10 minutes, stirring until it’s cooked through and no pink remains.

Drain the pan if needed.

Add oregano, salt, crushed fennel seeds, and pasta sauce to the turkey mixture, cooking for 2-3 more minutes until warmed through.

Step 3: Make the Ricotta Mixture

In a large bowl, mix together ricotta cheese, an egg, a pinch of salt, spinach, and basil until well combined.

This will form a creamy, flavorful layer in the lasagna.

Step 4: Assemble the Lasagna

In a 9 x 13 inch baking pan, begin by spreading 1 cup of the tomato sauce evenly across the bottom.

Layer half of the zucchini ‘noodles’ on top, followed by half of the ricotta mixture.

Sprinkle 3/4 cup of shredded mozzarella and half of the remaining meat sauce over the ricotta layer.

Repeat these layers, ending with the tomato sauce.

Leave the last layer of cheese off for now, as you will add it later.

Step 5: Bake the Lasagna

Bake the lasagna uncovered at 375°F for 20 minutes.

Then, remove it from the oven, spread the remaining 1/2 cup of mozzarella cheese on top, and return it to the oven for an additional 10 minutes until the cheese is melted and bubbly.

Step 6: Serve or Freeze

Allow the lasagna to stand for 10-15 minutes before serving; this resting period helps it set up nicely.

If you plan to freeze the lasagna, assemble it as directed, then cover with foil and freeze for up to 3 months.

Step 7: Baking from Frozen

To bake from frozen, preheat the oven to 375°F.

Bake the lasagna covered for 45 minutes.

Then, remove the foil and bake for 15 more minutes, or until the cheese is bubbly and the lasagna is heated through.