One Pot Zucchini Lasagna


Looking back on this blog, I realize that more and more of my posts are Italian. Thats easy to explain: I love Italian food. As a kid, my favorite dish was Fettuccine Alfredo. Shrimp Fettuccine Alfredo to be precise. I love seafood. You know what, I think that’s still my favorite dish… Anyway…

For Christmas I got a brand new veggie slicer attachment for my Kitchen Aid! It spiyralizes veggies and also peels and cores fruit. It’s AWESOME! I couldn’t wait to use it!

Of course, I blogged the first dish that I officially used with my spiraler, and I decided to go with a healthy version of a classic entrée: lasagna!

This recipe is perfect for meal prep because it’s packed with a ton of veggies and of course, my favorite, ground turkey. This will feed around 6 people, so if you aren’t going to meal prep it or don’t want leftovers, cut the recipe in half! It’s also gluten free – no one will miss the pasta with this dish!




  • 1 lb extra-lean ground turkey
  • 2-3 cloves of garlic, minced
  • 1/2 Tbsp coconut oil
  • 4-5 medium zucchinis, spiraled!
  • 1 – 28oz can crushed tomatoes
  • 1 – 8oz can tomato paste
  • 1 -16 oz jar of spaghetti sauce (I started using Organic, but you can just read the labels and watch for added sugar!)
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • Salt and ground black pepper, to taste
  • 2 1/2 tablespoons of fresh chopped basil, divided
  • 2 tablespoons chopped fresh sage leaves
  • 1 cup fresh spinach
  • 1 cup mozzarella cheese, shredded
  • 1/3 cup half & half (or any kind of milk)
  • 1/2 cup greek yogurt, plain (or ricotta, once again, I used what I had!)
  • freshly shredded parmesan cheese for garnish


  1. Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel (patting with a paper towel will help absorb the moisture that the zucchini has, so your lasagna won’t be so runny!).
  2. Heat the coconut oil in a large skillet over medium-high heat. Add the ground turkey and break up in the skillet as it browns (3-4 minutes).
  3. Add the garlic and saute for 30 seconds to a minute or until fragrant.  Season with salt and pepper to taste. Add the tomato sauce, tomato paste, crushed tomatoes, oregano, red pepper flakes, spinach, and fresh basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
  4. Add the ribboned zucchini noodles and cover with lid. Cook the noodles until tender (about 10-15 minutes) and stir constantly, to keep the noodles from sticking to the pan.
  5. Remove from heat and stir in mozzarella, half and half, and greek yogurt. Taste and adjust seasonings as needed.
  6. Top extra mozzarella and parmesan cheese. Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
  7. Remove from heat and let cool before serving! Enjoy!




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