Low-carb veggie lasagna with zucchini, cottage cheese and tofu

Discover a guilt-free delight with our Low-Carb Veggie Lasagna recipe, featuring fresh zucchini, creamy cottage cheese, and protein-packed tofu. Perfect for a healthy, delicious meal!

  • 13 Feb 2025
  • Cook time 40 min
  • Prep time 15 min
  • 6 Servings
  • 8 Ingredients

Low-carb veggie lasagna with zucchini, cottage cheese and tofu

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.

Ingredients:

2 zucchini
650g
1 cup lowfat cottage cheese
230g
1/2 cup egg whites
120g
1 dash salt
0.40g
1 dash black pepper
1/10g
3.50 oz tofu
100g
3 cups pasta sauce
770g
1 cup mozzarella cheese
110g

Instructions:

2. Prepare the Zucchini:
- 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.
3. Prepare the Cottage Cheese Mixture:
- 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.
4. Prepare the Tofu:
- 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.
5. Assemble the Lasagna:
- 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.
6. Add the Mozzarella Cheese:
- Sprinkle the shredded mozzarella cheese evenly over the top layer of pasta sauce.
7. Bake:
- 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.
8. Rest and Serve:
- 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.
9. Enjoy!
- Serve your delicious, low-carb veggie lasagna with a fresh green salad or steamed veggies for a complete meal.

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.

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!

Nutrition Facts
Serving Size330 grams
Energy
Calories 180kcal9%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 16g5%
Fiber 3.43g9%
Sugar 11g11%
Fat
Fat 6g8%
Saturated 2.67g9%
Cholesterol 14mg-
Vitamins
Vitamin A 80ug9%
Choline 44mg8%
Vitamin B1 0.10mg8%
Vitamin B2 0.39mg30%
Vitamin B3 6mg36%
Vitamin B6 0.45mg26%
Vitamin B9 54ug14%
Vitamin B12 0.43ug18%
Vitamin C 22mg24%
Vitamin E 3.25mg22%
Vitamin K 24ug19%
Minerals
Calcium, Ca 230mg18%
Copper, Cu 0.21mg23%
Iron, Fe 1.70mg15%
Magnesium, Mg 54mg13%
Phosphorus, P 250mg20%
Potassium, K 790mg23%
Selenium, Se 13ug24%
Sodium, Na 760mg51%
Zinc, Zn 1.44mg13%
Water
Water 290g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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