Substituting 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.
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 (Freestyle): 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
- 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.
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