Low Calorie, Low Carb Zucchini Lasagna

Ingredients

• 3 pieces Zucchini (Trim ends and slice into thin rounds (1/8 inch) using a mandolin; serves as low‑calorie noodle substitute)
• 8 oz Ground Turkey (93% lean ground turkey; provides protein with minimal fat)
• 1.5 cup Spaghetti Sauce (Low‑calorie marinara (about 50 calories per 1/2 cup); check label for calories)
• 1 cup Fat-Free Cottage Cheese (Adds creaminess while saving 30‑40 calories per 1/2 cup)
• 0.5 cup Fat-Free Mozzarella Cheese (Shredded; mixed with regular mozzarella for meltability)
• 0.5 cup Regular Mozzarella Cheese (Shredded; provides melt and flavor)
• 0.25 cup Parmesan Cheese (Grated; used for topping)
• 1 large Egg (Acts as a binder in the cheese layer)
• 5 leaves Fresh Basil Leaves (Roughly torn; adds fresh flavor and color)
• 1 spray Cooking Spray (Prevents sticking in the baking dish)

Instructions

1. Prepare Ingredients

   Trim the ends off the zucchini and slice into 1/8‑inch rounds using a mandolin. Set aside. Gather all other ingredients and measure them.

   Time: PT5M

2. Cook Ground Turkey

   Heat a large skillet over medium heat, add the ground turkey, and cook, breaking it up, until no longer pink, about 8 minutes.

   Time: PT8M

3. Add Sauce

   Stir in 1½ cups of low‑calorie spaghetti sauce, mixing until combined and warmed through, about 2 minutes.

   Time: PT2M

4. Make Cheese Mixture

   In a mixing bowl combine 1 cup fat‑free cottage cheese, ½ cup fat‑free mozzarella, ½ cup regular mozzarella, ¼ cup grated Parmesan, and the egg. Mix until smooth.

   Time: PT5M

5. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Assemble Lasagna

   Lightly spray the 8x8‑inch baking dish. Spread the meat‑sauce mixture (about 1 cup) on the bottom. Layer half of the zucchini slices, then half of the cheese mixture. Repeat with another layer of meat sauce, zucchini, and cheese mixture, finishing with the remaining meat sauce on top.

   Time: PT7M

7. Add Topping and Cover

   Sprinkle the remaining shredded mozzarella and ¼ cup Parmesan over the top. Add a few torn basil leaves, then cover the dish tightly with aluminum foil.

   Time: PT3M

8. Bake Covered

   Bake in the preheated oven for 40 minutes.

   Time: PT40M

   Temperature: 350°F

9. Finish Baking Uncovered

   Remove the foil, add a final light sprinkle of mozzarella if desired, and bake uncovered for an additional 10 minutes until the top is golden and slightly crispy.

   Time: PT10M

   Temperature: 350°F

10. Rest Before Serving

    Allow the lasagna to rest, covered loosely with foil, for 20 minutes. This lets the layers set and makes slicing clean.

    Time: PT20M

Nutrition Facts

Calories

98

Protein

12 g

Carbohydrates

8 g

Fat

4 g

Fiber

2 g