Greek Zucchini Noodle Lasagna

Whip up a nutritious and family-friendly Greek Zucchini Noodle Lasagna. Looking to stock up on freezer-friendly meals? This recipe offers a flavorful twist on classic lasagna, providing a wholesome option for the whole family to enjoy! And is great for freezing for later.
Mediterranean Lasagna Recipe by Anna, registered dietitian



  • 2 Tbsp olive oil
  • 1 small onion, finely chopped
  • 6 cloves garlic
  • 1/2 tsp red pepper flakes
  • 1 pound ground turkey
  • 1 (28-ounce) can diced tomatoes
  • 2 cups spinach
  • 2 Tbsp chopped fresh oregano
  • 2 medium zucchini
  • 1 cup ricotta cheese
  • 1/2 cup crumbled feta
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup sun dried tomatoes, chopped
  • 1/2 cup canned artichokes, chopped
  • salt and pepper to taste


  • Preheat the oven to 375°F.
  • In a large skillet over medium heat, heat olive oil. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. While simmering, chop olives, sun-dried tomatoes and artichokes, and set aside.
  • Once sauce has thickened, stir in the spinach and oregano. Add salt and pepper to taste. Let cool.
  • Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Sprinkle in part of the sun dried tomatoes, olives and artichokes. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini, dot with the remaining 1/4 cup ricotta and top with the feta cheese.
  • Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

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