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Lasagna gets a healthy makeover with this Individual Zucchini Lasagna recipe that's all about layers of yum without the usual carb overload. Think thin slices of zucchini acting as pasta, cozying up to a hearty, veggie-packed tomato sauce and creamy ricotta, all baked into mini personal casseroles. It’s comfort food that won’t leave you feeling blah afterward — only happy and satisfied.

Why Zucchini for Lasagna?

Zucchini is the ultimate low-carb, nutrient-rich hero of this dish. Using zucchini instead of traditional noodles slashes the calorie count and sneaks in extra vitamins and fiber. Plus, it adds a subtle sweetness that beautifully complements the tangy tomato and savory cheese.

Why You'll Love This Recipe

Portion Perfect: No more wrestling with giant pans or leftover overload. Individual servings mean no sneaky second helpings.
Versatile: Swap in ground turkey or sautéed mushrooms if you want to add protein or keep it vegetarian.
Time-Saving: No boiling noodles, no draining, just slice, layer, and bake.
Made for Sharing: These minis make impressive dinner party dishes or cute meal prep containers.

If you’re craving the cozy hug of lasagna but want to keep your meal light and bright, this Individual Zucchini Lasagna is your new best friend. Whip up a batch, invite some friends over, or treat yourself to a guilt-free indulgence with every cheesy, saucy bite.

Individual Zucchini Lasagna

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Thin slices of zucchini acting as pasta, cozying up to a hearty, veggie-packed tomato sauce and creamy ricotta, all baked into mini personal casseroles.

Ingredients

1 Lb. Italian Turkey Sausage
1 Large Zucchini, Sliced Thinly
8 Oz. Light Ricotta Cheese
2 Tsp. Italian Seasoning
2 C. Marinara Sauce
1/2 C. Shredded Reduced Fat Mozzarella
Optional: Fresh Chopped Parsley

Instructions

Preheat the oven to 350 degrees F. and set four oven safe individual dishes.
Heat a medium skillet over medium high heat. Lightly coat the skillet with non-stick cooking spray and add the 1 Lb. Italian Turkey Sausage to the skillet. Cook to brown.
Once the sausage is cooked, remove it from the skillet and set aside.
Add the 1 Large Sliced Zucchini to the skillet and cook until slightly softened.
While the zucchini is cooking, mix together the 16 Oz. Light Ricotta Cheese and 2 Tsp. Italian Seasoning in a small bowl. Season with salt and pepper to taste.
When the zucchini is done, remove it from the heat.
Place 1/4 C. Marinara Sauce into the bottom of each lasagna dish.
Divide the cooked zucchini evenly among the dishes in a layer.
Top each with the ricotta cheese mixture divided evenly and spread it out slightly or scoop into dollops.
Divide the cooked Italian Turkey Sausage evenly among the dishes then top with another 1/4 C. Marinara Sauce.
Finally top each with 2 Tbsp. of the Shredded Reduced Fat Mozzarella.
Place the dishes into the oven to bake for 20-30 minutes or until the cheese has melted and the Marinara sauce is bubbling.
Once done, remove from the oven and garnish if desired with Fresh Chopped Parsley to enjoy right away!

Recommended Products

JENNIE-O Lean Ground Turkey Meat, 93/7 Italian Seasoned

Amazon Grocery, Low Fat Cottage Cheese

Rao's Homemade Marinara Sauce

Nutrition Facts

Calories

354

Fat (grams)

20 g

Sat. Fat (grams)

10 g

Carbs (grams)

16 g

Fiber (grams)

4 g

Net carbs

12 g

Sugar (grams)

10 g

Protein (grams)

29 g

Sodium (milligrams)

1772 mg

Cholesterol (grams)

98 mg

Nutritional Claims: Low Carb • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free •Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free