Low-Carb Veggie Lasagna

Low-Carb Veggie Lasagna Healthy Recipe

6 Servings 40 min Cook

Macros/Serving: 188 Calories
Tags:vegetarian |


2 Large Zucchini
1 Cup, (not packed) Cottage Cheese
1/2 Cup Egg White
1 Dash Salt
1 Dash Pepper
3 1/2 Oz Tofu
3 Cup Pasta Sauce
1 Cup, shredded Mozzarella Cheese


Preheat oven to 425 degrees F and grease lasagna dish (glass).

Remove the ends of your zucchini.

Thinly slice them lengthwise into ‘lasagna noodle width’ pieces.

In a bowl mix the cottage cheese and egg whites.

Add a dash of salt and pepper to the mixture.

Mix evenly.

Set aside.

Dice your tofu into bite sized pieces and set aside.

Take a thin layer of the marinara sauce and spread evenly on the bottom of the greased baking dish.

Take one zucchini worth of ‘zucchini noodles’ and evenly cover the sauce on the bottom of the baking dish with one layer.

Next, evenly spread the cottage cheese mixture over the zucchini.

Add your tofu as the next layer

Repeat the zucchini, marinara, and cheese layers.

Finish with the mozzarella on top with some salt and pepper.

Bake for 40 minutes or until browned and bubbly.