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3-Cheese Italian Zucchini Lasagna

Celebrate the harvest of fresh zucchini while you enjoy the cheesy flavors of traditional lasagna, without all the carbs!  3-Cheese Italian Zucchini Lasagna is a perfect summertime meal with ground turkey, Asiago, Parmesan, Pecorino, and red peppers layered between zucchini and marinara sauce.

Prep Time: 30 minutes  

Cooking Time: 45 minutes

Serves: 8 

Yield: 9 x 13 casserole dish



  • 2 pounds (4 – 5 medium) Zucchini, sliced lengthwise into 1/8 inch thick slices
  • 2 tablespoons salt
  • 1 (24-ounce) jar marinara sauce
  • 2 tablespoons olive oil
  • 1 cup (1 medium) chopped onion
  • 1 pound ground turkey, extra lean
  • 2 teaspoon garlic salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon (3 cloves) minced garlic
  • 1 cup (1 medium) chopped red bell pepper
  • 1 tablespoon dried Italian seasoning
  • 2 cups Frigo® Whole Milk Ricotta Cheese
  • 2 eggs
  • ½ cup plus extra for serving Frigo® 3-Cheese Italian Blend
  • 1 (16-ounce) Frigo® Low Moisture Mozzarella Cheese, shredded


Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandolin, vegetable peeler, or a sharp knife.  Pile into a deep dish.  Sprinkle with 1- 2 tablespoons of salt and toss to cover.  (This will remove extra moisture from zucchini.)

In a small saucepot, heat marinara on medium-low heat.  Cook until consistency is thick enough to round up on a spoon and not be wet and drippy.  Stir occasionally. 

Preheat oven to 350° F.  Spray the bottom of 9 x 13 casserole dish with cooking spray.

In a large sauté pan, heat olive oil and chopped onions until the onions are translucent, about 4 minutes.  Fold in the ground turkey, garlic salt, and black pepper.  Sauté until turkey is cooked through. Continue cooking on medium for 3-4 minutes while stirring in minced garlic, chopped red bell pepper, and Italian seasoning.  Turn off heat but leave the pan on the burner until ready to use. (This should remove the additional moisture from the red peppers).

In a bowl, combine Frigo® Whole Milk Ricotta Cheese, eggs, and Frigo® 3-Cheese Italian Blend cheese.  Stir until well combined; set aside.

Drain the water from the zucchini slices and wipe them off with paper towels to remove excess moisture and salt.  Then pat dry between paper towels.  Layer sliced zucchini on bottom of casserole dish making sure to slightly overlap slices, thoroughly covering the pan.  Add subsequent layers of ingredients. Spoon a third of the ground turkey over the zucchini, followed by a third of the ricotta mixture, a third of the marinara sauce, and a third of the shredded Frigo® Low Moisture Mozzarella Cheese. Repeat until you’ve used all of your ingredients. Finish by sprinkling remaining mozzarella cheese on top.

Bake for 45 minutes until lasagna is bubbling and cheese has melted and is golden brown.  Cool for 20 minutes.  

Slice and serve with shredded Frigo® 3-Cheese Italian Blend. 

RAD TIP:  Bake more than you need, and plan on having leftovers. This dish tastes even better the next day!