Low-carb veggie lasagna with zucchini, cottage cheese and tofu
This low-carb veggie lasagna features layers of zucchini, cottage cheese, and tofu, making it a healthy alternative to traditional versions. Baked to perfection, it's both satisfying and packed with flavour.
Cook time 40 min
Prep time 15 min
Ingredients:
2 zucchini1 cup lowfat cottage cheese
1/2 cup egg whites
1 dash salt
1 dash black pepper
3.50 oz tofu
3 cups pasta sauce
1 cup mozzarella cheese
Are you looking for a delicious, low-carb alternative to traditional lasagna? Try this low-carb veggie lasagna featuring zucchini, cottage cheese, and tofu! It's a healthy twist on a classic comfort food that's perfect for those watching their carb intake without sacrificing flavor.
Instructions:
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You can use a mandoline slicer for more consistent slices.
- Lay the slices on a clean towel or paper towels to absorb excess moisture. Optionally, sprinkle a bit of salt on them to help draw out water, and let them sit for about 15 minutes. Pat dry before using.
- In a mixing bowl, combine the cottage cheese and egg whites. Season with a dash of salt and black pepper. Mix well until fully blended.
- Crumble the tofu into small pieces. You can use a fork or your hands to break it down into a texture similar to ricotta cheese.
- Spread a thin layer of pasta sauce on the bottom of a 9x13 inch baking dish.
- Lay a layer of zucchini slices over the sauce, covering the entire surface.
- Spread a portion of the cottage cheese mixture over the zucchini slices.
- Evenly distribute some crumbled tofu over the cottage cheese layer.
- Add a layer of pasta sauce over the tofu.
- Repeat the layers (zucchini, cottage cheese mixture, tofu, pasta sauce) until all ingredients are used, finishing with a layer of pasta sauce on top.
- Sprinkle the shredded mozzarella cheese evenly over the top layer of pasta sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly and the lasagna is heated through.
- Allow the lasagna to rest for about 10 minutes before slicing and serving. This helps it set and makes it easier to cut into portions.
- Serve your delicious, low-carb veggie lasagna with a fresh green salad or steamed veggies for a complete meal.
This low-carb veggie lasagna with zucchini, cottage cheese, and tofu is a nutritious and hearty meal that doesn’t skimp on flavor. It’s perfect for family dinners or meal prepping for the week. Enjoy this healthy comfort food alternative guilt-free!
Low-carb veggie lasagna with zucchini, cottage cheese and tofu FAQ:
Bake the lasagna covered with aluminum foil for 30 minutes at a preheated oven, then uncover and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
The lasagna is done when the cheese on top is melted and golden, and the internal temperature reaches at least 165°F (74°C). Letting it rest for about 10 minutes helps ensure it sets.
Yes, you can substitute ricotta cheese for cottage cheese, and silken tofu can be used instead of firm tofu for a creamier texture. Keep in mind, this may slightly alter the flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat in the oven or microwave until warm.
A 9x13 inch baking dish is recommended for this lasagna, as it allows for even layering and baking of the ingredients.
Cooking Tips:
- For best results, use a mandolin to slice the zucchini uniformly to ensure even cooking.
- To prevent the lasagna from becoming too watery, lightly salt the zucchini slices and let them sit for 10-15 minutes, then blot them with a paper towel to remove excess moisture.
- Feel free to customize the recipe by adding other low-carb vegetables such as spinach or bell peppers.
- Use a high-quality pasta sauce with no added sugar to keep the carb count low.
- If you prefer, replace cottage cheese with ricotta cheese for a richer flavor.
- Let the lasagna rest for about 10-15 minutes after baking to allow it to set and make slicing easier.
Nutrition Facts
6 ServingsCalories 180kcal
Protein 16g
Carbohydrates 16g
Fiber 3.43g
Sugar 11g
Fat 6g
More recipes
Bbq baked chicken breasts with olive oil
Easy BBQ baked chicken breasts with olive oil and seasoning.
05 May 2026Herb-crusted baked pork chops with white wine sauce
Tender baked pork chops in a rich white wine sauce.
05 May 2026Baked salmon with tomatoes and shallots
Easy baked salmon with tomatoes and shallots for a healthy meal.
05 May 2026Lemon thyme wild rice-crusted cod
Enjoy cod crusted with lemon thyme wild rice for a gourmet touch.
05 May 2026Meatloaf topped with cheesy mash
Savoury meatloaf topped with creamy cheesy mashed potatoes.
05 May 2026Pappardelle with squash, mushrooms and spinach
A comforting pappardelle dish with squash, mushrooms, and spinach.
05 May 2026Pasta-shell risotto with broccoli rabe
Creamy pasta-shell risotto with garlic, onion, and broccoli rabe.
05 May 2026