Lasagna Zucchini Noodles

One Pan Lasagna Zoodles - the perfect easy low carb and keto-friendly weeknight dish! Best of all, only 30 minutes to make & perfect for busy weeknights!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 332 kcal
Author Kelly


  • 1/2 - 1 lb extra-lean ground turkey omit if you want to keep this a meatless dish
  • 1/2 cup mushrooms sliced
  • 2-3 cloves of garlic minced
  • 1/2 tablespoon olive oil
  • 5-6 Medium Zucchini peeled
  • 1 14.5-ounce can diced tomatoes (I recommend San Marzano or fire-roasted tomatoes)
  • 1 8-ounce can tomato sauce
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes optional
  • Salt and ground black pepper to taste
  • 2 1/2 tablespoons of fresh chopped basil divided
  • 2 tablespoons chopped fresh parsley leaves
  • 1 cup part-skim mozzarella cheese shredded
  • 2/3 cup fat-free cottage cheese
  • 1/3 cup low-fat ricotta cheese for garnish optional
  • sprinkle of parmesan cheese for garnish optional

Optional add-ins

  • 1 1/2 - 2 cups spinach chopped
  • 2 medium zucchini peeled and chopped
  • 1/4 cup water reserved as needed


  1. Prepare the zucchini noodles:
  2. Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
  3. Heat the olive oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
  4. Add the garlic and saute for 30 seconds to a minute or until fragrant. Add mushrooms and optional chopped zucchini, if using and saute for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
  5. Add the ribboned zucchini noodles and cover with lid.
  6. After 2 minutes, remove cover, swirl the zucchini around using tongs to avoid sticking to the pan.
  7. Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
  8. Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
  9. Top with dollops of ricotta cheese. Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
  10. Add water as needed if the sauce is evaporating.

Recipe Notes

*If zucchini is letting out too much water, mix 2 teaspoons cornstarch with 2 teaspoon of cold water in a small cup. Add to the pan before adding the cottage cheese. Bring to a boil to allow sauce to thicken up. Add cottage cheese as directed above.

Nutrition Facts
Lasagna Zucchini Noodles
Amount Per Serving (1 g)
Calories 332 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 44g 88%
* Percent Daily Values are based on a 2000 calorie diet.