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Low Carb Zucchini Lasagna

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275 CALORIES 17g CARBS 12g FAT 26g PROTEIN
1 Comment
Low Carb Zucchini Lasagna
Low Carb Zucchini Lasagna Recipe

Every year around this time I like to set a fitness goal to keep me on track through the holiday season. With more gatherings focused on food, so many tempting holiday treats, and colder weather coming in; it can be incredibly easy to stay indoors and wrap my extra pounds in winter clothing. So to combat that (and burn extra calories so I can still indulge a bit!), I always set a goal to stay motivated. This year my goal is running a holiday 10K the third week of December. It will ensure that I continue with my weekly runs and don’t go into winter hibernation mode. Do you have any holiday fitness goals?

However knowing that a fitness goal is only one step to setting myself up for success, I also focus on keeping my fridge full of healthy meals and foods over this month. One recipe I make sure to have around (with one in the freezer) is this delicious Low Carb Zucchini Lasagna made with Low Fat Daisy Cottage Cheese instead of ricotta. With 13g of protein and only 90 calories per serving, it’s a healthier addition to this lasagna recipe and serves as a great high protein snack as well. It also doesn't contain many of the preservatives and additives of other brands with less than 4 ingredients. Love that.

One more quick and delicious idea! If you don't feel like making a full lasagna, just mix up the cottage cheese, Parmesan cheese, and spices and add it to your pasta. You’ll get extra lean protein and all the great flavor or lasagna without all the work.

The Recipe
Low Carb Zucchini Lasagna

Low Carb Zucchini Lasagna

PREP TIME: 20 Min
COOK TIME: 1 Hours
TOTAL TIME: 1 Hours, 20 Min
Dinner
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Ingredients

US METRICS
  • 4 zucchini
  • 1 tsp. olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/2 lb. 95% lean ground turkey
  • 1/2 lb. 95% lean ground turkey sausage
  • 2 cups mushrooms
  • 20 oz. marinara sauce
  • 15 oz. low fat cottage cheese
  • 1/2 cup Parmesan cheese
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 cup part skim shredded mozzarella

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Instructions

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1

Preheat the oven to 400 degrees.

2

Cut the zucchini into 1/4 inch planks. Sprinkle with salt and pepper and place on a prepared baking sheet. Bake for 10-15 minutes. Blot with paper towel to remove any excess moisture.

3

Meanwhile, heat the olive oil over medium heat. Add the onion and cook for 4-5 minutes. Add the garlic, turkey, and turkey sausage. Brown until no longer pink. For a spicier version, add up to 1 tsp. red pepper flakes.

4

Pour in the marinara sauce and add the mushrooms (or other veggies). Simmer until tender, about 10 minutes. Remove from heat.

5

Stir together the cottage cheese, Parmesan, Italian spices, and pepper.

6

Spray a baking dish with cooking spray and begin assembling the lasagna. Start by adding 1/3 of the sauce to the pan. Cover with a layer of zucchini. Spread 1/2 of the cheese mixture over. Repeat with sauce, zucchini, and cottage cheese. Add one more layer of sauce and zucchini. Sprinkle mozzarella cheese on top.

7

Cover with foil and bake for 30 minutes. Remove foil and bake for 10-15 more minutes until cheese is melted and beginning to brown.

8

Let rest for 15 minutes before serving.

Diets:
Nutritional Facts
Serving Size: 1 slice
Amount Per Serving
Calories 275
Calories from Fat 109
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
22%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 61mg
20%
Sodium 861mg
37%
Total Carbohydrate 17g
5%
Dietary Fiber 3g
14%
Sugars 11g
Protein 26g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

You can use 2 cups of any veggies you like in place of the mushrooms. Also looks for a thick marinara sauce to avoid a watery lasagna. If for any reason your lasagna ends up looking watery, make sure to let it sit for 15-20 minutes and some of the liquid will be absorbed. This shouldn't happen but could if your zucchini isn't roasted long enough or you have a thinnner marinara sauce.
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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Low Carb Zucchini Lasagna
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Mitchell
April 22, 2018 - 13:12
I am a male in my upper fifties a bit over weight and watching my diet . I maid this about two weeks ago for the first time since than i am making it for the third time today. Everyone who has tried it has loved it. Besides tne baby portabella's I have added black olive's . Fantastic dish and I dont have to worry about eating to much in the last three weeks I have lost seven and a half pounds. Thank you kristen & slender kitchen.

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Kristen McCaffrey Founder of Slender Kitchen

I’m Kristen, I blog about food.

I believe you can make great food that's also good for you. Here you will find healthy, easy to make, delicious recipes and meal plans.

Kristen

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