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Zucchini Lasagna Bolognese

Servings: 8


  • 4 medium-sized zucchini
  • 2 tbsp. olive oil
  • 1 lb ground turkey
  • 1 24 ounce jar marinara sauce
  • ¼ cup grated parmesan cheese
  • 16 ounces part-skim ricotta cheese
  • 1 large egg
  • 6 ounces part-skim shredded mozzarella cheese
  • Fresh basil, for topping if desired


  1. Preheat oven to 400* F.
  2. Slice zucchini into thin slices lengthwise and place on a baking sheet. Lightly coat with about 1 tbsp. of olive oil.
  3. Bake for 10-15 minutes or until tender.
  4. In a skillet, add 1 tbsp. olive oil. In this same skillet add your ground turkey and cook, breaking turkey up as you go, on medium-high heat until browned.
  5. Add your jar of marinara sauce to the turkey meat and turn off the heat.
  6. In a bowl, stir together the ricotta cheese, egg, and Parmesan.
  7. Once zucchini is cooled a bit you can begin layering your lasagna. Start with a small amount of your tomato sauce mixture in the bottom of your baking dish to prevent sticking. Add a layer of your zucchini, acting as your lasagna noodles. Top zucchini with a third of your sauce, then a third of your ricotta mixture and continue layering until all mixtures have been used. Add zucchini to top layer.
  8. Top your lasagna mixture with the shredded mozzarella.
  9. Bake for 20-25 minutes or until top is slightly browned.
  10. Let cool slightly and serve.
  11. Top with fresh basil if desired.

Nutrition: 1/8 of recipe serving = 356 calories, 3.3g fiber, 18.7g carb, 15g fat, 28g protein

Recipe by: Gigi Ravenhall, RDN