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SkinnyMS

Zucchini Lasagna

This low-carb, veggie-rich dish will satisfy your comfort food cravings!
Prep Time10 minutes
Cook Time1 hour
Cooling Time10 minutes
Total Time1 hour 20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Low-Carb, Vegetarian
Servings: 6 people
Calories: 256kcal
Author: Skinny Ms.

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 256kcal | Carbohydrates: 12g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 25mg | Sodium: 1837mg | Potassium: 701mg | Fiber: 3g | Sugar: 9g | Vitamin A: 909IU | Vitamin C: 25mg | Calcium: 378mg | Iron: 2mg |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9