{Healthy Lasagna Recipe} Zucchini Lasagna

By Blair Lindler

Healthy Lasagna Recipe?  Yes Please!

I’m obessed with Pinterest.  No, really.  I love that website.  And I especially love it when I’m browsing and am surprised with a seemingly delicious and too-easy-to-be-true recipe.  This was the case when I found a recipe for Zucchini Lasagna.  Now, if you’ve got any experience with the recipes on Pinterest, you also know that they rarely come out as beautiful or as delicious as the website claims (I’ve had many many failed recipes from this site).  So I went into this very doubtful…

{Healthy Lasagna Recipe} Zucchini Lasagna

But this was one recipe that did not disappoint!

It was easy (the toughest part was slicing the zucchini!), it used what I consider “normal” and “easy to find” ingredients, and came out with a great savory flavor that had me going back for seconds.  Which is crazy to me, because I am not a fan of cottage cheese!  I was skeptical of using zucchini as a substitute for the pasta in lasagna, but it was simply delicious!  And the leftovers?  Just as delicious as a normal lasagna!  So this recipe officially found a spot in my Recipe Book .  🙂

Zucchini Lasagna


  • 2 C shredded chicken breast or 1 lb ground turkey, cooked
  • ½ chopped medium onion
  • 3 C tomato sauce (or favorite spaghetti sauce) – may need more if you like your lasagna saucy!
  • ½ t salt
  • ½ t oregano
  • ½ t basil
  • ¼ t black pepper
  • 4 medium zucchini sliced length-wise
  • 1 C low fat cottage cheese
  • 1 egg
  • 3 T coconut, almond, or whole wheat flour
  • 1 C shredded mozzarella


  1. Bring a pot of water to boil.  Add zucchini slices (these are your “noodles”) and boil for 3 minutes.  Drain, then lay zucchini on paper towels to cool and absorb extra moisture.
  2. Cook ground turkey/chicken and onions over medium heat until done.  Drain grease.  Add tomato sauce and seasonings.  Bring to a boil, then reduce heat to simmer uncovered for about 5 minutes to allow the seasonings to flavor the sauce.
  3. In a small bowl, mix the cottage cheese and egg
  4. Spray a 9×13 baking dish with cooking spray, lay half of the zucchini, and sprinkle with half of the flour.  Top with some of the cottage cheese mixture and half of the meat sauce.  Repeat the layer of zucchini, flour, cottage cheese, and meat sauce.  Top with mozzarella cheese.
  5. Bake at 375 for 40 minutes or until heated through and the cheese is nice and bubbly (I like it slightly browned).
  6. Let stand for 10 minutes before you slice and serve.
{Healthy Lasagna Recipe} Zucchini Lasagna
Here’s how my lasagna turned out… Yum YUM!

Check out this fat loss friendly nutrition information:

Serving Size: 1.4 Cups

Calories: 236

Total Fat 7.3 g

Cholesterol 84mg

Sodium 932mg

Total Carbohydrates: 14.5 g

Dietary Fiber 2.9 g

Sugars 6.2g

Protein 28.6g

Related: 5 Ways to Spice Up Your Salads