You will be in low carb heaven with this delicious all-veggie lasagna. This is a great way to use up those summer time veggies that are growing in such abundance this time of year. If you have other vegetables you want to throw into the mix, go ahead! The great thing about this recipe is that it is easily customizable. The longer baking time ensures that most any ingredient you add will be cooked sufficiently. I also did not add any meat to this dish. Chicken or beef would be easily added to the tomato sauce before layering, just make sure you cook it before adding.
For the sake of this recipe, I will factor in the cost of the tomato sauce. However, it is super easy to make your own at little to no cost if you have a garden. I will share my simple tomato sauce recipe at another time so you can see just how easy it is!
I chose to use cottage cheese in my zucchini lasagna simply because it is what I had in the refrigerator already. You can also use Ricotta cheese and the process does not change at all.
Also, if you don’t have fresh herbs on hand, you can use dried spices in their place. I highly recommend growing your own herbs. They don’t take up much room, and you can even grow them inside.
As I talked about earlier this week, zucchini can make an awesome replacement to pasta in a wide variety of dishes. The zucchini in this lasagna dish won’t necessarily pass as traditional pasta to the experienced diner, but trust me when I say that the smaller (i.e. pickier) eaters in your life will likely be fooled!
- Zucchini: $1.40
- Tomatoes: from garden
- Onion: $.70
- Mushrooms: $1.48
- Pepper: from garden
- Cottage cheese: $1.88
- Mozzarella cheese: $1.98
- Parmesan cheese: $1.98
- Tomato sauce: homemade from garden
- Basil: from garden
- Oregano: from garden
- Total: $9.42 for 8 servings or $1.18 per serving
Carb Free Zucchini Lasagna
A healthy twist on this Italian favorite, sure to be a crowd pleaser.
- 2 zucchini sliced longways
- 3 roma tomatoes sliced
- 1 small onion sliced
- 8 oz white mushrooms sliced
- 1 bell pepper diced
- 16 oz cottage cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 2 cups tomato sauce
- 1 tsp pepper
- 2 tbsp chopped basil
- 1 tbsp chopped oregano
Preheat oven to 350.
Prepare a 9x13 deep baking dish with cooking spray or oil.
Spoon 1/4 tomato sauce into bottom of pan.
Assemble first layer of the lasagna by placing zucchini slices in bottom of pan. Top with layers of sliced tomato, mushrooms, onions, and diced peppers. Pour 1/4 of tomato sauce over veggies. Spread 1/2 of cottage cheese over layer. Sprinkle 1/4 of mozzarella and parmesan cheese, and top layer with desired pepper, basil, and oregano.
Repeat step 4 for second layer.
Repeat step 4 for final layer. For this layer, do not top with cottage cheese, instead spreading the remainder of the mozzarella and parmesan cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake for additional 15 minutes.