Food, Recipes

Zucchini Lasagna

May 12, 2011

It’s time to get back to trying new things and cooking healthy foods.  I found this recipe in Clean Eating and finally decided to try it.  I thought it was great and a very healthy take on lasagna, while still tasty and filling.  I will definitely make it again.  The picture isn’t that great, but it tastes good.

1 large onion, diced (I bought this pre-diced at the grocery store)
2 cloves garlic, minced
1 24-oz jar of pasta sauce, low-fat & low-sodium (I got Prego Heart Smart)
1 lb. extra-lean ground turkey or chicken
1 egg
2 cups low-fat cottage cheese
1 tsp. whole-wheat flour
1/2 cup skim mozzarella shredded cheese, divided
2 1/2 cups zucchini, sliced into 1/4″-thick pieces (about 2-3 medium zucchinis)

Preheat oven to 350.

In large non-stick frying pan or dutch oven, sauté onion and garlic over medium heat until tender. Add tomato sauce and ground turkey and bring to consistent heat for 10 minutes (until browned). Season with salt and pepper. Remove from heat.

In small bowl, combine egg, cottage cheese, flour and 1/4 cup mozzarella.

Pour half of meat mixture into greased pan.  Add half of the zucchini.  Top with cheese mixture, the rest of the meat and remaining zucchini.

Bake uncovered for 30 minutes.  Sprinkle with remaining mozzarella and bake for 10 more minutes.  Let sit for 10 minutes before serving.

Nutritional Information per 1 2/3 cup serving: Calories: 240, Total Fat: 3.5g, Sat. Fat: 1.5g, Carbs: 19g, Fiber: 3g, Sugars: 10g, Protein: 32g, Sodium: 530mg, Cholesterol: 45mg

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  • Rebecca

    Looks yummy. I’m going to have to try this recipe this summer.

  • This looks so good!

  • Hi Whitney,

    Looks delicious! You’ve been in my thoughts, and I left you an award over on my blog at Thank you for being a friend on this journey!


  • C

    I do this with lasagna too, only with eggplant instead of zucchini. Yum!

  • Hello from ICLW. This looks like a great recipe. Thanks for sharing.