Zucchini and Kale Lasagna {naturally gluten-free}

Zucchini-kale-lasagna

Zucchini recipes are all the rage right now since it is the height of zucchini season, and not wanting to feel left out, I have two spectacular recipes for you guys this week. Today’s’ recipe for zucchini lasagna which is a truly delicious and super healthy take on a classic, and then tomorrow I’ll share peanut butter chocolate chip zucchini cookies bars…both recipes taste aaaaamazing, both recipes use beautiful zucchini, AND both recipes are naturally gluten free!

At the farmers market they were practically giving zucchini away (I got a huge bag full…for a dollar!) so I was in desperate need of making a dish featuring zucchini.

Zucchini-from-the-farmers-market

To be honest, even though I have heard and seen tons of recipes using zucchini as noodles in beautiful spiraly shapes, and even though I own a spiralizer (I’ve never used it for zucchini noodles because it is in a cabinet somewhere that I’m not sure I can reach without assistance…yes, I know, my laziness kicking in…I even have a step stool for petes sake!) I didn’t feel like putting in all the effort to make pretty spirals but wanted to use them in place of noodles. Enter lasagna!

Since lasagna gets baked, the zucchini as noodles don’t have to be cut super thin and it works out perfectly!

How-to-make-zucchini-lasagna

I was so excited how it came out, I gave my husband a slice for lunch and eagerly asked him, ‘WHAT DID YOU THINK?’

His response was ‘if you blindfolded me and gave me a piece of this and a piece of traditional lasagna with noodles’ … I immediately shrieked ‘OMG REALLY?!’ And then he finished the sentence, lol ‘I would be able to tell it wasn’t noodles, but it was really REALLY good and I definitely want another piece.’

So there you have it folks, a delicious healthy take on lasagna.

Zucchini-kale-lasagna

Have you ever cooked with zucchini instead of noodles?

Zucchini and Kale Lasagna {naturally gluten-free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 4 Medium-Large Zucchini, sliced lengthwise into ¼ inch thick slices
  • 2 Cups Kale, cut into large pieces
  • 2 Cups Mozzarella, shredded, low moisture, part skim
  • 2 Cups Marinara sauce
  • 1½ Cups Ricotta Cheese, low moisture, part skim
  • 1 egg
  • 1 lb Ground turkey, extra lean
  • ½ Cup Parmesan, shredded
  • 1 tbs salt
  • 1 tsp each garlic salt, onion salt,
  • ¼ tsp pepper
Instructions
  1. Preheat oven to 350.
  2. Spray the bottom of a baking dish with cooking spray.
  3. In a pan cook ground turkey, 1 tsp salt, garlic salt, onion salt, and pepper until turkey is cooked through, set aside.
  4. In a bowl combine ricotta cheese, egg, Parmesan cheese, and remaining salt, stir until well combined, set aside.
  5. Lay a layer of sliced zucchini on bottom of pan. Then lay a layer of kale on top of zucchini.
  6. Next spoon the ground turkey on top of the kale. Then spread the ricotta mixture.
  7. Spoon half the marinara sauce over the ricotta, and sprinkle half the mozzarella cheese on top.
  8. Lay another layer of kale down, then a layer of zucchini slices.
  9. Pour remaining marinara sauce over the zucchini slices and sprinkle remaining cheese on top.
  10. Bake for 45 minutes until cheese is melted and lasagna is bubbling. Allow to cool for 15 min or overnight (it is better the next day after everything 'sets' and then microwaved). Slice into 8 slices and serve.
  11. Note: If you enjoy it right away, there may be a bit of liquid at the bottom of the dish. I simply pour it off, or let it sit and set before serving - this dish makes for great leftovers!
Notes
Because the ricotta, veggies and turkey don't have any seasoning I like to give it flavor with the salt/garlic salt/onion salt, but if you like things with a little less salt, feel free to half or quarter the amount of salts used.
 

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Showing 26 comments
  • chelsabea8
    Reply

    Phi! This looks incredible. I cannot wait to make it. Seriously, seriously delicious!

    • Sweetphi
      Reply

      Awe, thanks girl, really appreciate the comment 🙂

  • Karis
    Reply

    Great job with the lasagna photos! It’s not easy to photograph. I’ve never tried zucchini in place of noodles but this past weekend I had eggplant (sliced on a mandoline) in place of noodles. The food tour guide told us afterwards and the majority in our group were fooled. It really did taste like pasta.

    • Sweetphi
      Reply

      Thank you for that nice comment about the photos, really appreciate it 🙂 That eggplant noodle dish sounds really great!

  • andrea rentea
    Reply

    Never have I used Zucchini instead of Noodles, what a creative idea. I have several zucchinis that will be made into your casserole. Thank you for this great recipe!

    • Sweetphi
      Reply

      Thank you for the lovely comment, if you have several zucchinis, I’d definitely suggest making this dish 🙂

  • Monet
    Reply

    This looks and sounds amazing? I wonder if you could do a combo (part zucchini and part noodle) to get the best of both worlds?

  • Michelle Twin Mum
    Reply

    What a fabulous idea, I never used anything in place of pasta sheets but I bet courgette (as we call it here) works a treat. Mich x

  • Leigha @ The Yooper Girl
    Reply

    Oh man, I have so much zucchini from my garden right now I don’t know what to do! I could make this, to start 🙂 so excited to find another Midwest blogger! I’m from the Upper Peninsula. Have you ever been up here? 🙂

    • Sweetphi
      Reply

      If you have a lot of zucchini…I’d definitely definitely suggest making this lasagna, it’s so yummy! I have only been in the UP when I was little but have been dying to go back, any suggestions on places I should put on my list to visit?

      • Leigha
        Reply

        Pictured Rocks is beautiful! Really anywhere you go you can find something unique. The whole Marquette area is great. I’m in the Escanaba area, so be sure to let me know if you are ever up this way! 🙂

        • Sweetphi
          Reply

          I always hear commercials on the radio about Escanaba…definitely thinking I need to check it out one day! Thanks for commenting again 🙂

  • Kelly
    Reply

    Hi – I want nice thick, wide lasagna zoodles like yours! What did you use to slice zucchini? Thanks! It looks amazing!

    • Sweetphi
      Reply

      Hi – thanks for the comment! I actually just used a knife and cut the zucchini into the thickness for this recipe, I didn’t want the zoodles to be too thin (otherwise they kind of break and turn mushy) and I’ve found the best way is to just slice them with a knife!

  • Kristin
    Reply

    Hey! So, I’ve made other zucchini dishes and I know how watery they can be. this was much too watery for me. Probably the combination of the marinara and the zucchini noodles. I think it might be a better idea to slice the zucchini and then strain the water out of them for a while, the way you would with eggplant. What do you think? Would that work?

    • Sweetphi
      Reply

      Hi there, thank you for your comment. And great suggestion, yes, you could certainly slice the zucchini and strain the water out of them for a while, the way you would with eggplant.
      For me what has always worked best with this dish is making it a day ahead of time, it seems to ‘set’ really well and then I can easily slice it and if there is any additional water I can easily drain it off because the dish isn’t hot anymore and it’s easy to handle.

  • Carrie
    Reply

    I was really excited to make this and did so last night. My only complaint is the 1 Tbsp of salt along with 1 tsp each of garlic salt and onion salt made the dish way too salty. I think next time I make this, I’m going to tweak this recipe a little bit and add just 1 tsp of salt to the ricotta mixture, and add oregano and basil in the ground turkey instead of the garlic and onion salts. This definitely has potential to also be a good vegetarian and gluten-free dish.

    • Sweetphi
      Reply

      Thank you so much for coming back and commenting after you made this.
      I do have to say I’m very surprised that you say it was too salty, I haven’t heard that or experienced that with this dish. The ground turkey and ricotta mixture have no seasoning and are very bland, so I always feel they need the salts to bring out the flavoring. I will make a note on the recipe that if you don’t like salty food one might consider halving the seasonings.
      Thank you again for the comment 🙂
      Phi

  • Maya | Wholesome Yum
    Reply

    Hi Phi, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!

    • Sweetphi
      Reply

      Thank you so much for featuring this and letting me know, the roundup looked awesome!

pingbacks / trackbacks
  • […] promised yesterday when I made Zucchini and Kale Lasagna, today I’m sharing the most deliciously sweet, best-ever, peanut butter chocolate chip […]

  • […] Zucchini and Kale Lasagna at Sweet Phi […]

  • […] Ingredients: Serves 8 4 Medium-Large Zucchini, sliced lengthwise into ¼ inch thick slices 2 Cups Kale, cut into large pieces 2 Cups Mozzarella, shredded, low moisture, part skim 2 Cups Marinara sauce 1½ Cups Ricotta Cheese, low moisture, part skim 1 egg 1 lb Ground turkey, extra lean ½ Cup Parmesan, shredded 1 tbs salt 1 tsp each garlic salt, onion salt, and pepper Directions: Preheat oven to 350. Spray the bottom of a baking dish with cooking spray. In a pan cook ground turkey, 1 tsp salt, garlic salt, onion salt, and pepper until turkey is cooked through, set aside. In a bowl combine ricotta cheese, egg, Parmesan cheese, and remaining salt, stir until well combined, set aside. Lay a layer of sliced zucchini on bottom of pan. Then lay a layer of kale on top of zucchini. Next spoon the ground turkey on top of the kale. Then spread the ricotta mixture. Spoon half the marinara sauce over the ricotta, and sprinkle half the mozzarella cheese on top. Lay another layer of kale down, then a layer of zucchini slices. Pour remaining marinara sauce over the zucchini slices and sprinkle remaining cheese on top. Bake for 45 minutes until cheese is melted and lasagna is bubbling. Allow to cool for 15 min or overnight (it is better the next day after everything ‘sets’ and then reheated). Slice into 8 pieces and serve. (Recipe and photo from Sweet Phi) […]

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