Spinach & Turkey Skillet Zucchini Lasagna

Growing up, lasagna was always this big production at our house – layers of noodles that had to be perfectly cooked, multiple pots and pans, and what felt like hours of prep work. My mom would only make it for special occasions because it was such a hassle.

But here’s the thing about lasagna – it doesn’t have to be complicated. This skillet version with zucchini instead of pasta came from a night when I was craving those classic Italian flavors but didn’t want to deal with all the fuss. It’s simpler, lighter, and honestly, cleanup is so much easier when everything comes together in one pan.

What Kind of Zucchini Should I Use?

For this skillet lasagna, medium-sized zucchini that are about 6-8 inches long work best since they’re easier to slice evenly and aren’t too seedy in the middle. Look for zucchini that feel firm and heavy for their size, with smooth, shiny dark green skin without any soft spots or blemishes. If you can only find larger zucchini, they’ll work too, but you might want to remove the seedy center portion since it can make your dish watery. When slicing your zucchini, try to keep the thickness consistent – about 1/4 inch thick works well for this recipe to ensure even cooking and the right texture in your final dish.

Options for Substitutions

This healthy skillet lasagna is pretty flexible – here are some easy swaps you can try:

• Zucchini: Since zucchini is the base of this recipe, you’ll want to keep some type of squash. You can use yellow summer squash or even eggplant slices (though eggplant should be salted and drained first to remove bitterness).
• Turkey sausage: Feel free to swap with regular Italian pork sausage, ground turkey, or for a vegetarian version, use crumbled firm tofu or your favorite meat substitute. If using plain ground meat, add 1 teaspoon Italian seasoning to match the flavor profile.
• Cottage cheese: Ricotta cheese is a natural substitute here, or try Greek yogurt for a protein-rich option. Just make sure to strain the yogurt for 30 minutes before using to remove excess moisture.
• Mozzarella cheese: Any melting cheese works well – try provolone, fontina, or a mix of Italian cheeses. For dairy-free needs, use your favorite plant-based shredded cheese.
• Spinach: You can swap spinach with kale (chopped finely), Swiss chard, or arugula. If using kale, add it a bit earlier in the cooking process as it takes longer to soften.
• Marinara sauce: Any tomato-based pasta sauce works here – try arrabbiata for extra heat, or make your own with canned crushed tomatoes and Italian seasonings.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – if you skip salting and draining your zucchini slices beforehand, you’ll end up with a watery dish that falls apart on your plate. To prevent this, lay out your sliced zucchini on paper towels, sprinkle with salt, and let them sit for 15-20 minutes to draw out excess water. Another common mistake is overcooking the turkey sausage – cook it just until it’s no longer pink, as it will continue cooking in the skillet with the sauce. When layering your ingredients, resist the urge to add extra sauce, as zucchini releases more liquid while cooking – stick to the recommended amount to maintain the perfect consistency. For the best results, let your skillet lasagna rest for 5-10 minutes after cooking, allowing the cheese to set and making it much easier to serve without falling apart.

What to Serve With Skillet Zucchini Lasagna?

Since this zucchini lasagna is already packed with veggies and protein, you can keep the sides simple and light. A fresh arugula salad with lemon dressing makes a perfect partner, cutting through the richness of the cheese and sausage. If you’re feeding a hungry crowd, some warm garlic bread or crusty Italian bread on the side helps soak up all that tasty sauce. For a complete Italian-inspired meal, start with a small bowl of minestrone soup or serve some roasted cherry tomatoes on the vine alongside the lasagna – they add a nice pop of color and extra flavor to your plate.

Storage Instructions

Keep Fresh: This skillet zucchini lasagna stays good in the fridge for up to 4 days when stored in an airtight container. The zucchini might release a bit more water as it sits, but don’t worry – it’s still perfectly fine to eat and tastes great!

Freeze: You can freeze portions of this dish for up to 3 months in freezer-safe containers. Just keep in mind that the zucchini texture might be a bit softer when thawed, but the flavors will still be there. I like to portion it out before freezing for easy grab-and-go meals.

Reheat: To warm up your leftovers, pop them in the microwave for 2-3 minutes, stirring halfway through. If you’re using the oven, heat it at 350°F for about 15-20 minutes. You might want to drain any excess liquid that comes from the zucchini after reheating.

Meal Prep: This dish is perfect for meal prep! You can make it on Sunday and portion it out for lunches throughout the week. The flavors actually get better after a day or two as everything melds together.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 40-50 g
• Carbohydrates: 40-50 g

Ingredients

• 5-6 medium zucchinis (approximately 26-27 ounces)
• 1 pound raw lean italian turkey sausage, casings taken off (jennie-o or butterball suggested)
• 1/4 teaspoon crushed red pepper flakes
• 4 minced garlic cloves
• 2 cups marinara sauce
• 3/4 cup low-fat cottage cheese
• 1 cup shredded part-skim mozzarella cheese
• 2 cups spinach leaves, torn into pieces
• Salt and pepper, to your liking

Step 1: Prepare the Zucchini Noodles

Create zucchini noodles using a vegetable peeler, mandoline slicer, or the ribbon blade on a spiralizer.

Pat the zoodles dry very well with paper towels.

For additional moisture removal, you can place the zoodles into a colander and toss them with a little salt to draw out excess water for 10-15 minutes, then pat them dry again.

If not cooking immediately, store the zoodles for 2-3 days in an airtight container with a folded ply or two of paper towel to absorb extra moisture.

Step 2: Cook the Sausage

Heat a large non-stick skillet over medium heat.

Add the Italian turkey sausage along with 1/4 teaspoon of crushed red pepper, a pinch of salt, and black pepper.

Use a spatula to break the sausage apart as it cooks until it’s browned and fully cooked through.

Step 3: Sauté the Garlic and Stir in Marinara Sauce

Add minced garlic to the cooked sausage and sauté until it becomes fragrant, about 30 seconds.

Stir in the marinara sauce with the meat and cook for about a minute to blend the flavors.

Step 4: Add Zoodles and Cook

Add the prepared zoodles to the skillet, cover the pan, and cook for about 2-3 minutes.

This will allow the zoodles to start absorbing the flavor.

Step 5: Incorporate Spinach

Remove the lid and stir in the spinach.

Cover the pan again and continue cooking for another 3-4 minutes until the spinach is wilted and the zucchini is tender.

Step 6: Add Cheeses and Finish the Dish

Turn off the heat and stir in half of the mozzarella cheese along with all of the cottage cheese, mixing well to combine.

Season with additional salt and pepper to taste, then top with the remaining mozzarella cheese.

Cover the skillet to allow the mozzarella to melt.

Step 7: Let it Set and Serve

Allow the dish to sit for about 5-8 minutes to set up, much like traditional lasagna.

Garnish with freshly chopped basil and grated Parmesan cheese if desired.

Serve and enjoy!