Zucchini Lasagna

By abbeysue

Substituting vegetables for white carbs not only adds nutrition, but flavor.

Zucchini Lasagna
photographer: Skinny Ms.
  • 3 zucchinis

  • 11/2 cups part-skim ricotta cheese

  • 3/4 cup parmesan cheese

  • 2 cups mozzarella cheese (divided)

  • 1 tsp fresh oregano leaves (chopped, or 1 teaspoon dried oregano)

  • 2 tsp chopped fresh thyme (or 1 teaspoon dried thyme)

  • 1 tbsp fresh basil (chopped, or 1 teaspoon dried basil)

  • 1 whole eggs

  • 1 jar marinara sauce (sugar-free)

  • 1/4 tsp salt

  • 1/4 tsp pepper

  1. Preheat the oven to 375 degrees F.

  2. 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.

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

  4. 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.

  5. Cover the pan with foil, and bake for 3o minutes, or until cheese is melted and lasagna is heated through.

  6. 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.

Nutritional Facts

Calories 300
Total Fat 15g
Saturated Fat 8g
Potassium 750mg
Total Carbohydrate 24g
Dietary Fiber 5g
Protein 18g

vegetarian dinner main dish gluten free dairy calcium vitamin d vegetables

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