Mexican Zucchini Lasagna

This easy, cheesy dish is low in carbs and packed with protein for a crowd-pleasing, gluten-free dinner with international flair!

I used to love the warm, gooey comfort of lasagna. But then my partner went low-carb, and my pasta proclivities went underground. Now, I can only indulge them when he goes out of town or I dine out with my lady friends. Otherwise, we’re a strict spiralized veggies household.

This Mexican zucchini lasagna recipe brings my carb love and his lean-protein love together in perfect harmony. It delivers all the layered cheesiness of traditional lasagna sans carbo-loading—thanks to the magic of zoodles. They give me all the satisfying fullness of a pasta dish without that logy, tired feeling afterward. And I love the south-of-the-border flavor profile of this dish. The savoriness of the turkey, onions, and garlic mingles with the warm spices in the taco seasonings, while the bright acidity of the tomato sauce and salsa balances everything out. I was surprised at how much richness the ricotta brought to this lasagna. And I love how the Mexican cheese blend adds just the right amount of sharpness to keep it interesting.

I’ve taken to making this dish when my gluten-free niece comes for dinner. She helps out by making the zoodles while I mix up homemade taco seasonings. Then all three of us get to revel in this lasagna’s cheesy, low-carb deliciousness!

Is Mexican Zucchini Lasagna Healthy?

This recipe is a lighter, gluten-free twist on traditional lasagna that swaps pasta for zoodles and ground beef for lean ground turkey. Each serving provides a generous amount of protein and relatively few carbs. It’s also rich in vitamins A and C, calcium, and potassium, thanks to the fresh vegetables and dairy. However, this dish is still high in fat, cholesterol, and sodium, largely due to the cheese, salsa, and taco seasoning. With mindful portion control, this lasagna can fit into most healthy, well-balanced diets.

If the fat and sodium content are a concern, consider reducing the amount of cheese in the dish and opting for low-sodium tomato sauce and salsa. You could also use this Taco Seasoning Recipe to better control the salt in the dish.

Spiralizer vs. Mandoline: Which Works Better?

While a spiralizer makes curly zoodles that are perfect for stir-fries or salads, a mandoline creates wide, flat slices that mimic traditional lasagna noodles. This shape is essential for layering and holding together the structure of your lasagna. The mandoline’s precision ensures each slice is the same thickness, so your “noodles” cook evenly and the finished dish holds together beautifully—something that’s hard to achieve with a knife or spiralizer.

The mandoline was invented in France in the 18th century and used by professional chefs to achieve uniform cuts for beautiful presentation and even cooking. Its name comes from the French word for the musical instrument, inspired by the gliding, rhythmic motion used to slice food across its blade. A mandoline consists of a flat, adjustable platform with a razor-sharp blade set into it. You simply set the thickness you’d like, then slide the zucchini (or other veggies) back and forth over the blade, using a hand guard to avoid cutting yourself. Mine came with attachments for julienne and crinkle cuts, along with the straight blade that’s ideal for making uniform, noodle-like zucchini planks.

Serving Suggestions

Serve this Mexican zucchini lasagna alongside other Latin-inspired dishes, like this 7-Layer Taco Dip and this Grilled Mexican Corn Salad With Tomatillos. Add a pitcher of White Sangria for the grownups and nonalcoholic Tamarindo Drink for the kids—and don’t forget the Sopapillas!

Recipe