Zucchini Lasagna! Mind Over Munch

Zucchini Lasagna

Zucchini Lasagna

Zucchini Lasagna

Yields: 6 servings | Serving Size: 1 slice | Calories: 341 | Total Fat: 20 g | Saturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 88 mg | Sodium: 451 mg | Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 9 g | Protein: 24 g | SmartPoints: 12


  • 3 medium zucchini, sliced lengthwise about 1/4-inch
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher or sea salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1 (24 ounce) jar marinara or pasta sauce, (no-sugar added)
  • 1 cup low-fat cottage cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese, part-skim
  • 1 whole egg


  1. Preheat the oven to 375 degrees F.
  2. Using a mandolin or a knife, slice the zucchini lengthwise into 1/4-inch planks. Place zucchini on a baking sheet, drizzle with olive oil on front and back, then sprinkle with salt, pepper, and oregano. Roast for 20-25 minutes.
  3. Combine in a mixing bowl the cottage cheese, parmesan, egg, and mozzarella.
  4. Layer in a casserole pan, 1-inch marinara, 1/2 of zucchini slices, 1/2 of cheese mixture, then repeat layering being sure to end with cheese on top. NOTE: There may be marinara left over. If so, refrigerate for later use.
  5. Cover the pan with foil, and bake for 30 minutes, or until cheese is melted and lasagna is heated through.
  6. Remove the foil and cook for an additional 3-5 minutes. Garnish with fresh thyme leaves and basil if desired. Allow lasagna to rest for 5-10 minutes before serving.

Video: Zucchini Lasagna - no noodles - How to Make a Low Carb Lasagna

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Date: 06.12.2018, 15:26 / Views: 85595