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Pasta-Free Turkey Vegetable Lasagna

Updated: Jul 15, 2020

Italian food is super delicious but very carb-heavy, calorie-dense and gut-busting. I created this wonderful lasagna that is full of flavor, vegetables, and healthy protein. (You won't even miss the carbs!) This recipe is gluten-free too!


  • ground turkey (or grass-fed organic beef)

  • 3-4 large zucchinis

  • 1 jar of organic tomato sauce

  • baby bella mushrooms

  • 2 bell peppers

  • 1 small onion

  • ricotta cheese

  • 4-5 cloves of garlic

  • baby spinach

  • fresh basil

  • himalayan salt

  • black pepper

  • onion powder

  • garlic powder

  • dried oregano

  • coconut oil


Preheat oven to 375 degrees. Slice zucchinis lengthwise using a mandolin or spiralizer with a straight blade. I used this one. Place the zucchini on paper towels and salt to bring out the moisture. Pat dry with paper towels to absorb as much moisture as possible.

Peel garlic cloves and mince. Chop onion and bell pepper. Heat a large skillet on medium-high heat and add 1 TBSP coconut oil. Add minced garlic and sautee for 2 minutes. Add in onion, bell pepper and mushrooms and sautee until mushrooms are tender. Season with salt, pepper, onion and garlic powder. Add in 4 cups of baby spinach and sautee until wilted. Set this mixture aside in a bowl.

Using the same sautee pan, add ground turkey and season to taste with onion powder, garlic powder, dried oregano, salt and pepper. Once cooked through (no more pink) add whole jar of tomato sauce and combine. Set aside.

In the bottom of a lasagna pan add turkey and sauce mix - just enough to cover the bottom. Add layer of zucchini on top. Next, add mushroom, onion, garlic, bell pepper, spinach mix and create a layer on top. Add another layer of zucchini noodles. Add ricotta cheese on top and place fresh basil leaves on top of cheese. Add another layer of zucchini and then pour the rest of the turkey and sauce mix over it. Top with dollops of ricotta cheese and fresh basil. Cover and bake for 45 minutes.

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