Zucchini Lasagna

Zucchini Lasagna

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Meat Sauce

  • 1 1/2 lbs ground turkey or beef
  • 1 cup onion, chopped
  • 1 cup bell pepper, chopped
  • 1 Tbsp Italian seasoning
  • 1/2 Tbsp granulated garlic
  • salt and pepper to taste
  • 1 cup baby portobello mushrooms, sliced
  • 24 oz marinara sauce see link in recipe notes, or use store-bought with no added sugar


  • 6 zucchini more or less, depending on size


  • 2 cups cottage cheese
  • 1 egg
  • 1 tsp granulated garlic
  • salt and pepper to taste
  • olive oil cooking spray


  • Preheat oven to 375°F.
  • Add meat, onion, bell pepper and spices to a large skilled and brown over medium high heat.
  • Add mushrooms and cook until softened.
  • Drain fat and return to pan.
  • Reduce heat to low and stir in Marinara Sauce.
  • Cover and simmer over low heat 15-20 minutes.
  • Slice fresh zucchini in long slices 1/4 inch thick. Set aside.
  • Blend cottage cheese, egg, garlic, salt and pepper in a blender until smooth.
  • Spritz a 9x13 baking dish with cooking spray.
  • To assemble lasagna, place a layer of zucchini in the bottom of baking dish. Add a layer of meat sauce and a layer of cheese mixture.
  • Repeat step above.
  • Bake 30 minutes; then turn up heat to 425°F and bake until cheese and sauce is bubbly. Remove from heat and let stand for 15 minutes before slicing to serve.


1 serving = 4 oz protein, 2 cups vegetable
Click here for the Marinara Sauce recipe.