Description
A low-carb, high-protein take on lasagna using tender zucchini slices, creamy cottage cheese, and bubbly mozzarella. Easy to make and perfect for meal prep.
Ingredients
Scale
- 2 medium zucchini, sliced lengthwise
- 1 cup cottage cheese
- 1 egg
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and oil a small baking dish.
- Mix cottage cheese, egg, salt, and pepper in a bowl until smooth.
- Layer in baking dish: marinara, zucchini slices, cottage cheese mixture, mozzarella. Repeat layers twice.
- Top with extra mozzarella and Italian seasoning.
- Bake for 25–30 minutes until golden and bubbling.
- Let cool for 5–10 minutes before slicing to allow layers to set.
Notes
- Use firm zucchini to avoid a watery bake.
- Pre-salt and pat zucchini slices dry if they release too much moisture.
- Let the dish rest after baking to make slicing cleaner.
- Add sautéed spinach or mushrooms for extra flavor.
- This reheats well and can be frozen in individual portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 105mg
Keywords: zucchini lasagna, low carb lasagna, cottage cheese bake, keto lasagna