Description
A low-carb, high-protein zucchini lasagna made with cottage cheese, marinara sauce, and plenty of melty mozzarella. This version is lighter than traditional lasagna, yet just as satisfying.
Ingredients
- 4–6 large zucchinis
- 1.5 tbsp butter
- 1/2 sweet onion, diced
- 1 lb ground beef (or turkey)
- 2 tsp minced garlic
- 1 jar low-carb marinara sauce (e.g. RAO’s)
- 1 container (16 oz) full-fat cottage cheese
- 1 large egg
- 1/2 cup grated Parmesan
- 2 cups shredded mozzarella
- Optional: Italian seasoning, mandoline slicer
Instructions
- Prepare zucchini noodles: Slice zucchinis into thin strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle with salt, and let sit for 10–15 minutes. Blot dry to remove excess moisture.
- Make the meat sauce: In a skillet, sauté diced onion in butter until soft. In a separate pan, brown the ground beef, then drain excess fat. Add garlic and Italian seasoning, stir in marinara, and simmer for 10 minutes.
- Prepare the cheese filling: In a mixing bowl, combine cottage cheese, egg, and grated Parmesan. Stir until smooth.
- Assemble the lasagna: In a greased 9×13-inch baking dish, layer the ingredients as follows: sauce → zucchini noodles → shredded mozzarella → meat sauce → cottage cheese mixture. Repeat layers and finish with remaining mozzarella and a light layer of marinara sauce.
- Bake: Bake uncovered at 375°F (190°C) for 30 minutes. Optionally broil for 1–2 minutes to brown the cheese on top.
- Cool before serving: Let the lasagna rest for 30 minutes to set and release excess moisture.
- Storage & Reheating: Refrigerate for up to 5 days. Freeze once cooled. Reheat slices in the microwave for 30–45 seconds.
Notes
Salting and drying the zucchini slices helps prevent sogginess. Cottage cheese keeps the recipe creamy and high in protein. Perfect for meal prep and freezer-friendly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Low-Carb Italian-Inspired