High Protein Zucchini Lasagna No Noodles (25g Protein!)

This Zucchini Lasagna No Noodles recipe is exactly what I needed when my Austin garden overflowed with summer zucchini and I desperately wanted something that would satisfy my teenage son’s pasta cravings. I discovered this combination after he complained that our regular zucchini dishes were “just vegetables pretending to be dinner” – this recipe completely changed his mind and earned his approval.

Last summer, I was drowning in zucchini from our backyard garden and needed recipes that would use them up without sacrificing the hearty, comforting meals my family craves. This high-protein zucchini lasagna became our go-to solution, delivering all the rich, cheesy satisfaction of traditional lasagna while sneaking in extra vegetables and boosting the protein content significantly. The roasted zucchini layers create the perfect tender texture, while the turkey and cheese combination provides over 25 grams of protein per serving. You’re going to love this one!

Ingredients for Zucchini Lasagna No Noodles

I always recommend selecting medium-sized zucchini for this recipe since larger ones tend to be watery and have tough seeds that can make your lasagna soggy. My go-to method involves salting and roasting the zucchini first – this extra step prevents the dreaded watery lasagna that can ruin the whole dish.

• 4 medium zucchini, sliced about ¼ inch thick
• Kosher salt, for sprinkling on zucchini
• 1 tablespoon olive oil
• ½ yellow onion, diced
• 1 pound ground turkey (or ground beef) – I recommend 93/7 lean ground turkey for the best protein-to-fat ratio
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon kosher salt
• 25 ounces marinara sauce (jarred is fine) – My preference is Rao’s for lower sugar content
• 15 ounces ricotta cheese – I usually choose whole milk ricotta for the creamiest texture
• ½ cup Parmesan cheese, divided
• 1 large egg
• 1 tablespoon chopped basil
• Freshly ground black pepper, to taste
• 1½ cups shredded mozzarella cheese, divided – In my experience, shredding from a block melts better than pre-shredded
• Fresh basil for garnish

Step-by-Step Instructions

I recommend reading through all the steps first since timing the zucchini roasting with the sauce preparation makes this recipe flow smoothly.

Step 1: Preheat your oven to 400°F and grease a 9×13-inch baking dish. Place zucchini slices on a parchment-lined baking sheet, lightly salt them, and let sit for 5-10 minutes to draw out moisture. Pat completely dry with paper towels – this step is crucial for preventing watery lasagna.

Step 2: Roast the salted zucchini for 10 minutes, then remove and blot again with paper towels to absorb any additional moisture. Reduce oven temperature to 375°F for the final assembly.

Step 3: While zucchini roasts, heat olive oil in a large skillet over medium-high heat. Sauté onion until tender, about 5 minutes, then add ground turkey, breaking it apart with a wooden spoon until browned throughout, about 5 minutes. Stir in garlic and cook 1 minute more. Add Italian seasoning, salt, and red pepper flakes, then pour in the marinara sauce and stir to combine. Let simmer 2-3 minutes.

Step 4: In a medium bowl, combine ricotta cheese, ¼ cup Parmesan, egg, basil, and pepper. The egg helps the ricotta set properly during baking, creating distinct layers instead of a runny mess.

Step 5: Spread ½ cup sauce in the bottom of your greased baking dish, then layer zucchini slices (overlapping is fine). Add half the remaining sauce, half the ricotta mixture, and ½ cup mozzarella. Repeat layering: zucchini, remaining sauce, remaining ricotta mixture, and top with remaining mozzarella and Parmesan.

Step 6: Cover with foil and bake 35 minutes, then remove foil and bake 10-15 minutes more until cheese is golden brown and bubbling, and zucchini feels tender when pierced with a fork. Let rest 10-15 minutes before slicing – this cooling time allows the layers to set properly for clean slices.

What to Serve with Zucchini Lasagna No Noodles

This protein-packed lasagna pairs beautifully with lighter sides that complement its rich, cheesy layers without overwhelming the meal.

Simple Green Salad: A crisp chickpea beet and feta salad adds protein and Mediterranean flavors that perfectly complement the Italian-inspired lasagna while providing fresh crunch and balancing the warm, hearty main dish.

Garlic Bread: Try our easy 2-ingredient cottage cheese flatbread instead of regular garlic bread for an extra protein boost that maintains the healthy focus of this low-carb meal.

Roasted Vegetables: Low-carb crispy broccoli cheese rounds make an excellent veggie side that adds extra fiber and nutrients while staying within the same dietary approach.

Caesar Salad: The bold, tangy flavors of Caesar dressing and parmesan create an excellent contrast to the mild zucchini while the crunchy romaine provides textural variety.

Protein Bowl: For heartier appetites, serve alongside a grilled chicken sweet potato bowl to create a complete high-protein feast.

Storage & Serving Tips

This lasagna keeps beautifully in the refrigerator for 3-4 days when covered tightly, and I actually think it tastes even better the next day after the flavors have had time to meld together.

For reheating, I recommend using the oven at 350°F until warmed through, which maintains the best texture compared to microwaving. Pro tip: add a splash of water or extra marinara sauce before reheating to prevent drying out.

This recipe freezes wonderfully either baked or unbaked for up to 3 months, making it perfect for meal prep or preparing ahead for busy weeks when you need a high-protein dinner ready to go.

Conclusion

Zucchini Lasagna No Noodles

High-protein lasagna using roasted zucchini layers instead of pasta noodles, with turkey meat sauce and three types of cheese

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

resting time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium zucchini sliced about ¼ inch thick
• Kosher salt for sprinkling on zucchini
• 1 tablespoon olive oil
• ½ yellow onion diced
• 1 pound ground turkey or ground beef
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon kosher salt
• 25 ounces marinara sauce jarred sauce works fine
• 15 ounces ricotta cheese
• ½ cup Parmesan cheese divided
• 1 large egg
• 1 tablespoon chopped basil
• Freshly ground black pepper to taste
• 1½ cups shredded mozzarella cheese divided
• Fresh basil for garnish

Equipment

• 9×13 inch baking dish
• Parchment-lined baking sheet
• Large skillet
• Sharp knife or mandoline
• Medium mixing bowl
• Paper towels

Method

 

1. Preheat the oven to 400°F. Grease a 9×13-inch baking dish and set aside. Place the zucchini slices on a parchment-lined baking sheet. Lightly salt and let sit for 5 to 10 minutes to allow excess moisture to release. Pat the zucchini dry with paper towels.
2. Place the pan in the oven and bake for 10 minutes. Remove from the oven and blot the zucchini again to absorb additional moisture. Reduce the oven temperature to 375°F.
3. While the zucchini is baking, make the sauce. In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté until tender, about 5 minutes. Add the ground turkey and cook, stirring and breaking apart the turkey with a wooden spoon, until browned, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the Italian seasoning, salt, and crushed pepper flakes. Pour in the marinara sauce and stir to combine. Let simmer 2-3 minutes.
4. In a medium bowl, combine the ricotta cheese, ¼ cup Parmesan cheese, egg, basil, and pepper.
5. Spread ½ cup of the sauce on the bottom of the greased baking dish. Top with a layer of zucchini slices. It’s ok if they overlap a little bit. Layer half of the remaining sauce over the zucchini. Spread half of the ricotta mixture evenly on top. Sprinkle with ½ cup of mozzarella cheese.
6. Repeat layers again: zucchini, remaining sauce, remaining ricotta mixture, and finish with the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese.
7. Cover pan with foil and bake for 35 minutes. Remove foil and bake for an additional 10 to 15 minutes, or until cheese is golden brown and bubbling, and zucchini feels tender when pierced with a fork. Let the lasagna cool for 10 to 15 minutes to set up. Garnish with fresh basil. Serve.

Notes

Use medium zucchini for best results – large ones hold too much water. Salt and roast zucchini first to remove excess moisture. Let lasagna rest 10-15 minutes before serving for easier slicing.