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

Zucchini Lasagna

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.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Dish
Cuisine Italian
Servings 8



  • 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


  • 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


  • Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
  • In a large skillet, brown the ground beef until no longer pink.
  • Add the garlic, onion, salt, oregano and basil. Mix until well combined.
  • Add the tomato pasta and canned tomatoes. Stir until well combined. Simmer while preparing the rest of the ingredients.
  • Thinly slice the zucchini into long "noodles", about 1/4-inch thick (or thinner).
  • In a medium sized bowl, combine the cottage cheese, parmesan, parsley, eggs and salt. Mix well.
  • Spread a thin layer of the tomato sauce on the bottom of the pan.
  • Place a layer of the "noodles" on top of the sauce.
  • Top with a layer of the meat mixture, then the cottage cheese mixture.
  • Sprinkle on the mozzarella cheese.
  • 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.
  • Bake, covered, for about 30 - 40 minutes.
  • Uncover and bake for another 10 - 15 minutes, or until the cheese is browned and the edges are bubbly.
  • 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


  1. karen schilling

    what kind of tomatoes like diced or like or other

  2. Lena Epperson

    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!