Zucchini Lasagna – 8 Smart Points

Zucchini Lasagna

Who doesn’t love lasagna? It’s a favorite meal of mine, and one that I can easily make gluten free (just use gluten free noodles). It’s a great meal to stick in the freezer when I know I’m going to be out of town, so that my husband can just stick it in the oven after work. I thought I’d give our traditional lasagna recipe a low-carb makeover. Zucchini works so well as noodles in other traditional pasta dishes, so why not lasagna? It turns out this is delicious. I’m pretty picky about how I like my zucchini (especially cooked), but this was delicious. It was tender, but not overpowering with the rest of the delicious sauce. Give this one a try for one of your next family meals. It’ll be a definite hit!

Zucchini Lasagna
Print Recipe
This delicious lasagna is the traditional pasta dish - but with a twist! Use thinly sliced zucchini instead of noodles. It's simple and incredibly tasty.
Servings Prep Time
8 20 minutes
Cook Time
60 minutes
Servings Prep Time
8 20 minutes
Cook Time
60 minutes
Zucchini Lasagna
Print Recipe
This delicious lasagna is the traditional pasta dish - but with a twist! Use thinly sliced zucchini instead of noodles. It's simple and incredibly tasty.
Servings Prep Time
8 20 minutes
Cook Time
60 minutes
Servings Prep Time
8 20 minutes
Cook Time
60 minutes
Ingredients
Sauce
  • 1 lb lean ground beef
  • 1 clove garlic minced
  • 1 small onion diced
  • 1 tsp salt
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 12 oz tomato paste
  • 2 cups canned tomatoes
Lasagna
  • 4 medium zucchini (about 7 inches long, each)
  • 3 cups low fat cottage cheese
  • 1/4 cup Parmesan cheese shredded
  • 2 Tbsp parsley
  • 2 eggs beaten
  • 1/2 tsp salt
  • 2 cups mozzarella cheese shredded
Servings:
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, brown the ground beef until no longer pink.
  3. Add the garlic, onion, salt, oregano and basil. Mix until well combined.
  4. Add the tomato pasta and canned tomatoes. Stir until well combined. Simmer while preparing the rest of the ingredients.
  5. Thinly slice the zucchini into long "noodles", about 1/4-inch thick (or thinner).
  6. In a medium sized bowl, combine the cottage cheese, parmesan, parsley, eggs and salt. Mix well.
  7. Spread a thin layer of the tomato sauce on the bottom of the pan.
  8. Place a layer of the "noodles" on top of the sauce.
  9. Top with a layer of the meat mixture, then the cottage cheese mixture.
  10. Sprinkle on the mozzarella cheese.
  11. Continue to layer the ingredients (noodles, sauce, cottage cheese, mozzarella cheese) until the ingredients are used. End with a layer of cottage cheese and mozzarella cheese.
  12. Bake, covered, for about 30 - 40 minutes.
  13. Uncover and bake for another 10 - 15 minutes, or until the cheese is browned and the edges are bubbly.
  14. Allow the lasagna to cool slightly before serving.

Entire recipe makes 8 servings
Serving size is about 1 cup
Each serving = 8 Smart Points/8 Points +
PER SERVING: 317 calories; 12g fat; 6g saturated fat; 19g carbohydrates; 12g sugar; 35g protein; 5g fiber

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Comments

  1. Lena Epperson says:

    I made this yesterday. It was fantastic! By far the BEST zasagna recipie. I didn’t use as much cheese and added some feta for fun. So good!

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