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High Protein Zucchini Lasagna - Comforting, Light, and Satisfying

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3–4 medium zucchini (about 2 pounds), ends trimmed
  • 1 pound lean ground turkey (or ground chicken or extra-lean beef)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups marinara sauce (choose a lower-sugar, high-quality brand)
  • 1 cup low-fat cottage cheese (blended smooth if you prefer)
  • 1 cup part-skim ricotta
  • 1 large egg
  • 1 1/4 cups part-skim mozzarella, shredded and divided
  • 1/4 cup grated Parmesan
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish (optional)

Method
 

  1. Prep the zucchini: Using a mandoline or a sharp knife, slice zucchini lengthwise into 1/8-inch thick planks. Lay them on paper towels, sprinkle lightly with salt, and let sit 10–15 minutes to draw out moisture. Pat very dry.
  2. Optional quick pre-cook: To keep the lasagna from getting watery, sear zucchini planks in a hot nonstick skillet for 1–2 minutes per side until just softened, or bake on parchment-lined sheets at 400°F (200°C) for 8–10 minutes. Blot again.
  3. Cook the meat: Heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add ground turkey, season with salt, pepper, Italian seasoning, and red pepper flakes. Cook, breaking up meat, until browned and cooked through.
  4. Add sauce: Pour in marinara and simmer 5 minutes. Taste and adjust seasoning. You want a savory, slightly thick sauce.
  5. Mix the cheeses: In a bowl, combine cottage cheese, ricotta, egg, 1/2 cup mozzarella, and Parmesan. Season with a pinch of salt and pepper. Stir until smooth. For a silkier texture, blend the cottage cheese before mixing.
  6. Layer the lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Add a layer of zucchini planks, slightly overlapping.
  7. Build it up: Dollop and spread a third of the cheese mixture over the zucchini, then spoon over more meat sauce. Repeat layers: zucchini, cheese, sauce—about three layers total, ending with sauce.
  8. Top with cheese: Sprinkle remaining 3/4 cup mozzarella over the top. Cover loosely with foil (tent so cheese doesn’t stick).
  9. Bake: Bake covered for 20 minutes. Remove foil and bake another 15–20 minutes until bubbly and lightly golden on top.
  10. Rest and serve: Let the lasagna rest at least 15–20 minutes before slicing. This step helps it set and slice cleanly. Garnish with fresh basil or parsley.