Deconstructed Lasagna

Turkey, Lasagna, One Pot, Dinner, Gluten-Free, Zucchini

This vegetable lasagna is packed full of fiber, vitamins, and minerals from the great variety of veggies.

  • Author: Claire Virga
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Cuisine: Italian


  • 1 medium zucchini
  • 1/4 teaspoon salt
  • 1 cup yellow onion, chopped
  • 1 tablespoon garlic, finely chopped
  • 1/2 pound ground turkey
  • 16 ounces sliced cremini mushrooms
  • 1 tablespoon unsalted tomato paste
  • 1 (28 ounce) can unsalted diced fire roasted tomatoes, undrained
  • 1 teaspoon freshly ground black pepper
  • 4 ounces part-skim ricotta cheese (about 1/2 cup)
  • 3 ounces shredded mozzarella cheese (about 3/4 cup)
  • 1/4 cup loosely packed fresh basil
  • red pepper flakes to taste


  1. Shave zucchini into long, even strips using a vegetable peeler. Toss with 1/4 tsp salt in a colander and let stand until ready to use.
  2. Heat oil in a dutch oven over medium-high heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes.
  3. Add the ground turkey and break it up into small chunks. Cook, stirring frequently, until browned. Mix in the tomato paste.
  4. Add in the tomatoes and pepper and bring to a simmer, stirring often.
  5. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 6 minutes.
  6. Stir in spinach; cover and cook until spinach wilts, about 3 minutes. Gently stir in zucchini strips.
  7. Mix together ricotta and mozzarella in a bowl and dot zucchini mixutre with cheese mixture. Cook 2-3 minutes until cheese starts to melt. Sprinkle with basil and serve

Keywords: Turkey, Lasagna, One Pot, Dinner, Gluten-Free, Zucchini