Zucchini Lasagna

Zucchini LasagnaSubstituting veggies for white carbs in traditional dishes is becoming all the rage, and with good reason. Picture this. You could put together a lasagna the traditional way, with white pasta and its simple carbs that offer limited nutrition. Or you could substitute those noodles for one of your favorite veggies. Chances are, this veggie will add flavor, texture, and nutrients no processed carb can! Our Zucchini Lasagna is a perfect veggie lasagna that demonstrates just how healthy you can make dinner when you get creative with veggie substitutions.

Take your zucchini and slice it into long, thin slices. We like to use a mandoline for perfectly thin strips of veggies, but if you don’t have a mandoline in your kitchen, make sure to choose your sharpest knife, and slice away, with your fingers out of the way! Then, begin to layer your lasagna, just as you would with a traditional lasagna. Spread a layer of marinara sauce to the bottom of your pan, and layer the zucchini “noodles” on top. Then, spread another layer of sauce, and add your mixture of cottage cheese, egg, parmesan, mozzarella, and herbs. Keep layering until you have what looks like a classic lasagna, and then bake.

Serve this to family on a weeknight, or to guests at dinner on the weekends. Sure, some of your diners might object to the idea of zucchini used as noodles, but when they bite into this lasagna, the texture of zucchini paired with ooey gooey cheese with have them singing a different tune.

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

Ingredients

  • 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

Directions

Preheat the oven to 375 degrees F.

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.

Combine in a mixing bowl the cottage cheese, parmesan, egg, and mozzarella.

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.

Cover the pan with foil, and bake for 30 minutes, or until cheese is melted and lasagna is heated through.

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.

http://skinnyms.com/zucchini-lasagna-recipe/

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12 Comments on "Zucchini Lasagna"

  1. Elyse  June 23, 2015

    Didn't the zucchini expel a lot of water during cooking? Was the final lasagna watery?

    Reply
    • SkinnyMs  June 23, 2015

      Elyse, Actually it isn't too watery. Let's us know if you make and how it turns out. Thanks!

      Reply
  2. Beth  July 6, 2015

    I made this last night, and it was incredibly watery. I baked this on the middle rack, but cooked it for another 20 or so minutes uncovered on the top rack. I wonder if I should have used the bottom rack for the main baking. I also only used 2 zucchini, sliced thin on my mandoline – I can't imagine how much more watery it would have been had I used thicker slices or 3 full zucchini. The flavor was great , but it was just mush. I'm going to heat some up tonight – maybe sitting in the fridge overnight will help it to thicken up.

    Reply
    • SkinnyMs  July 7, 2015

      Beth, I've got the perfect solution. Salt your zucchini on both sides before adding to the casserole. This should prevent it from making the lasagna watery. No need to bake on the bottom rack, in fact, it
      might burn or overcook. Let us know if this helps. I'll also make a note in the recipe. Thanks! 🙂

      Reply
  3. Katrina  February 3, 2016

    You state to roast the zucchini before making the lasagne. What degree do you roast on?

    Reply
  4. Brenna  February 6, 2016

    I just made this and it was yummy even though there was a little soupy water at the bottom. I added a layer of ground elk in the middle. I also accidentally skipped the roasting of the zucs before layering but it didn’t seem to affect the end result. Will definelty make again. Good recipe! My fave part was the cheese mixture.

    Reply
  5. Francesca  February 28, 2016

    In the description it says ricotta, but in the ingredients it says cottage cheese. Which one is it?

    Reply
  6. Shannon  January 2, 2017

    This was a delicious zucchini lasagna soup! It was super wet but we put ours in bowls and ate with a spoon 🙂

    Reply
    • Kym Votruba  January 3, 2017

      We’re happy to hear that you enjoyed the recipe. Thanks for letting us know! 🙂

      Reply
  7. Maria  February 14, 2017

    If you don’t want to use meat you can also try the Tofu crumbles that looks like meat, I buy it at the Publix Supermarket it comes in original or hot. When I make my spaghetti or lasagna sause instead of meat I use the tofu.
    I’m hispanic so I make it flavorful, (I use garlic, cilantro, onions, oregano, peppers then you sauté everything and the sause and wala magnific!

    Reply

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