Italian-Style Zucchini Lasagna

4.0
(3)

When I was a child, my mother made a 'poor man's lasagna' using ground beef, cottage cheese, mozzarella, and pasta. I took her same recipe but made it low-carb, taking out the pasta and adding in lots of fresh veggies. I prefer the texture of the zucchini rather than slices which you see in other recipes.

3
3
3
Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 tablespoon vegetable oil

  • 1 pound extra lean ground beef

  • 1 medium onion, diced

  • 2 teaspoons prepared minced garlic

  • 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano

  • ½ teaspoon Diamond Crystal® Fine Sea Salt

  • ½ teaspoon Italian seasoning

  • 1 pound zucchini, julienned or made into noodles

  • 1 ¾ cups 2% cottage cheese

  • 2 ounces fresh baby spinach

  • 1 ½ cups shredded mozzarella cheese

  • ½ cup shredded Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x12-inch casserole dish with cooking spray.

  2. Heat oil in a skillet over medium heat. Cook ground beef and onion until meat is brown and onions begin to soften, approximately 10 minutes. Drain grease. Add minced garlic, canned tomatoes, Diamond Crystal® Fine Sea Salt, and Italian seasoning to the skillet. Simmer until thickened, about 30 minutes.

  3. Drain or blot moisture from the zucchini noodles; place evenly over the bottom of the casserole dish. Top with 1/3 of the sauce, half the cottage cheese, all the baby spinach, and 1/3 of the mozzarella.

  4. Make another layer of 1/3 of the sauce, the rest of the cottage cheese, 1/3 of the mozzarella.

  5. Top with the rest of the sauce, the rest of the mozzarella, and the Parmesan cheese.

  6. Bake until the cheese is slightly browned, about 30 minutes. Allow to cool for 15 minutes before serving.

Tips

Sometimes the cooked zucchini will release liquid while cooking. If there is watery liquid in the bottom of the casserole dish, cut the first piece, remove it from the pan, and then drain the liquid from the casserole dish.

Nutrition Facts (per serving)

386 Calories
21g Fat
10g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 386
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 50%
Cholesterol 94mg 31%
Sodium 861mg 37%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 37g
Vitamin C 22mg 110%
Calcium 389mg 30%
Iron 6mg 32%
Potassium 675mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.