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High Protein Zucchini Lasagna

High Protein Zucchini Lasagna

This High Protein Zucchini Lasagna is a delicious, satisfying, and healthier twist on classic lasagna. With layers of zucchini instead of noodles, lean meat, and a protein-rich cheesy filling, it's perfect for busy nights and health-conscious families alike.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-5 medium zucchini sliced lengthwise into thin strips
  • 1 lb lean ground turkey or chicken
  • 1 cup cottage cheese
  • 0.5 cup plain Greek yogurt
  • 2 eggs
  • 2 cups marinara sauce
  • 1.5 cups shredded part-skim mozzarella cheese
  • 0.5 cup grated Parmesan cheese
Seasonings
  • garlic to taste
  • oregano to taste
  • basil to taste
  • salt and pepper to taste

Equipment

  • Baking Dish
  • Skillet
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Wash and slice zucchini lengthwise into thin strips.
  2. In a skillet, cook ground turkey or chicken with garlic, basil, oregano, salt, and pepper until browned.
  3. In a mixing bowl, combine cottage cheese, Greek yogurt, and eggs. Mix well.
  4. In a baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini strips, a layer of the cheese mixture, then a layer of cooked meat. Repeat layers until all ingredients are used.
  5. Top with shredded mozzarella and grated Parmesan cheese.
  6. Bake for 40 minutes or until bubbly and golden. Let rest a few minutes before serving.

Notes

Salt zucchini slices and let them sit for 10 minutes to draw out moisture before layering. Blot with a paper towel to avoid a watery lasagna. You can make this vegetarian by replacing meat with sautéed mushrooms or lentils.