High Protein & Low Carb!
Ingredients:
• 1lb ground meat (we used venison)
• 1 jar pasta sauce (Rao’s)
• 4 zucchinis sliced about 1/8 inch thick
• garlic
•16oz cottage cheese
• 1.5 cup mozzarella
• 1/2 cup Parmesan
• 2 eggs
• oregano
• salt
• pepper
• parsley
Preheat oven to 375°.
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1. Slice zucchini and sprinkle with salt. Set aside 10 minutes.
2. Cook your meat in the skillet and add seasonings, garlic, pasta sauce.
3. In a bowl, combine 1 cup mozzarella, the Parmesan, 2 eggs, seasonings.
4. In a 9x13 dish, add a layer of meat sauce to the bottom. Top with zucchini slices, then add part of the cheese mixture. Repeat this step until all ingredients are used up. (I only did 2 layers)
5. Top with remaining mozzarella.
6. Bake in preheated over for 30 minutes cover in aluminum foil. Remove foil and bake for another 15 minutes.
TIP: be generous with your spices!
If you're anything like me, you love the comfort of lasagna but sometimes wish it fit better into a high-protein, low-carb lifestyle. Well, I've got fantastic news! This zucchini lasagna recipe is an absolute game-changer. It delivers all the rich, savory flavors you crave without the carb overload, making it perfect for anyone looking for a healthier, yet still incredibly satisfying, meal option. One of the biggest concerns with zucchini lasagna can be wateriness. Trust me, I've been there! My top tip for avoiding a soggy dish is to really take your time with the zucchini prep. After slicing your zucchini into thin, even pieces (a mandoline slicer works wonders here!), spread them out on paper towels, sprinkle them generously with salt, and let them sit for at least 15-20 minutes. You'll see tiny beads of water form on the surface – that's the moisture being drawn out! Then, gently pat them completely dry with more paper towels before layering. This simple step makes all the difference in achieving a firm, delicious lasagna that holds together beautifully. While the recipe calls for venison, which I adore for its lean protein, don't hesitate to customize the meat sauce to your liking. Ground beef (90/10 lean), ground turkey, or even a mix of Italian sausage and ground pork would work wonderfully, each adding its own unique flavor profile. For a vegetarian twist, you could even use finely chopped mushrooms and lentils for a hearty, savory base. Remember to be generous with your seasonings – oregano, basil, garlic powder, onion powder, and a pinch of red pepper flakes can really elevate that homemade meat sauce to the next level, just like you see in those delicious layers with melted cheese. Another personal tweak I often make involves the cheese. While cottage cheese, mozzarella, and Parmesan are a classic trio, feel free to experiment! Adding a layer of ricotta mixed with a little fresh basil and an extra egg can make the creamy layers even richer. Sometimes, I’ll even sprinkle a bit of smoked provolone or a sharp cheddar for an added depth of flavor. And don't forget that final topping of mozzarella – watching it melt into a golden, bubbly crust in the baking dish is pure joy! This high-protein, low-carb zucchini lasagna is fantastic for meal prepping. I love making a big batch on a Sunday and portioning it out for lunches throughout the week. It reheats beautifully in the microwave or oven, and the flavors actually seem to deepen overnight. Just cover it loosely with foil when reheating to prevent it from drying out. For an extra touch, I often garnish each serving with fresh herbs like parsley or a sprinkle of those gorgeous red pepper flakes right before serving, just like in the pictures. It adds a pop of color and a little kick! Enjoy this guilt-free indulgence – it's truly a recipe you'll come back to again and again.
