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!
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.
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 per serving
6 ServingsCalories 180kcal
Protein 16g
Carbohydrates 16g
Fiber 3.43g
Sugar 11g
Fat 6g
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