Zucchini Lasagna

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You don’t even miss the noodles in this!!


  • 6 small or 3 large zucchini
  • Salt
  • 1 lb lean ground beef or turkey
  • 1 onion diced
  • 2 cloves minced garlic
  •  4 cups marinara or homemade sauce
  • 24 Oz container 1% cottage cheese
  • 1 cup shredded mozzarella
  • 4 tbsp parmesan cheese

Slice zucchini thin and lengthwise.  Lay out paper towels and sprinkle with salt.  Place zucchini on top and sprinkle with salt. Let sit 20 minutes then wipe off the water that came out.  Preheat oven to 400 degrees.

Place zucchini on baking sheets sprayed with nonstick spray.  Roast for 10 minutes.  Flip them and roast another 10 minutes.  Wipe off excess moisture.

Turn oven down to 375.  

In skillet, Cook beef until brown, then add onions until translucent.  Add garlic at the end.  Remove from heat.

In a bowl, mix together the beef, onions, garlic and sauce.  

Spray a baking dish with nonstick spray.  Layer 1/2 the zucchini on the bottom.  Spread 1/2 the cottage cheese over the zucchini, followed by 1/3 of the mozzarella, then 1/2 the beef and sauce mixture.  Do another layer of zucchini, cheese and beef. Sprinkle the last 1/3 of the mozzarella on top.  Cover with foil and bake for 30 minutes.

When you take it out it will be watery.  Remove foil and bake another 20-30 minutes.  Remove from oven and let rest for a half hour.

Makes 6 servings at 400 calories each and so yummy!