Low-Carb Veggie Lasagna

This is the perfect low-carb dish to satisfy your Italian food craving. A few ingredients goes a long way and makes great leftovers too!  You don’t have to be a lover of vegetables to enjoy this dish either. You might actually forget there aren’t any noodles too. So dig in!


  • 3 large zucchini
  • 1 spaghetti squash
  • 1 pkg of turkey ground meat (Jimmy Dean also has a fully cooked pkg of turkey crumbles) 
  • 1 pkg of reduced fat Italian cheese
  • 12 oz. container of part skim ricotta cheese
  • 1 can of pasta sauce (I typically use Traditional)

Supplies needed: cheese grater (for slicing the zucchini), a 9×13 pan and a medium size mixing bowl

  1. First you’re going to take the squash and stab it with a fork all over. Next, microwave it for 10 minutes (or however long it takes for the skin to get soft). This allows the squash to cook thoroughly and steam.

2. Cut the tips of the zucchini. The bigger/thicker the zucchini the better because it makes layering the lasagna much easier and fuller. Using the longer slim side of the grater – you’re going to gently scrape the zucchini from top to bottom to slice it thinly. Be careful as you do this, as you can cut your hands quite easily if you move too fast.

3. Take the turkey sausage crumbles and place in the bowl. Then pour half of the tomato sauce in the bowl or however saucy you want it. We use the 60% less fat turkey crumbles which are precooked so makes cooking easier.

4. Check the squash in the microwave. It should be bubbling and steaming hot after 1o minutes! You’re going to slice it in half with a large sharp knife. Next, scoop out the seeds and scraps from one of the halves with a spoon and throw away.  

5. Start scooping the spaghetti squash out and start to layer into a 9×13 pan. Press down firmly.

6. Now layer half of the turkey and tomato sauce mixture over top the squash. 

7. Spread half of skim ricotta cheese over the turkey meat & tomato sauce.

8. Next, scatter half of the thin zucchini slices over top the mixture. Try to layer the wider pieces first and overlap as necessary to cover the top.  Lastly, sprinkle Italian cheese on top.

9. Repeat steps 5-8 again to create a second layer, using the other half of the squash.

10. Stick the lasagna in the oven at 400 degrees for 40 minutes or until the top layer of cheese is a little brown and crispy. Note: every 10 minutes in the oven, you should use a turkey baster to drain the excess liquid that derives from the vegetables while cooking. Or you can wait until the end to drain, but it will cook a little better if you baste throughout the duration of baking.  Enjoy!