This hearty, healthier twist on classic lasagna blends melty cheese, savory marinara, and plenty of veggies for a comforting meal everyone will love—whether you’re going low-carb or keeping a little pasta in the mix.
Only want one serving? Here’s the recipe for a single portion.
🔸 Ingredients (Serves 4–6):
- 2 medium zucchini or eggplant, sliced into thin rounds or strips
- 4–6 lasagna noodles, cooked and drained (optional – omit for low carb)
- 1 lb lean ground beef, turkey, or Italian-style chicken sausage
- 2 cups no-sugar-added marinara sauce
- 1 ½ cups cottage cheese (2% or nonfat)
- 1 ½ cups shredded mozzarella
- 1/3 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Olive oil spray or 1 tsp olive oil, for sautéing
🔸 Instructions:
- Prep the Veggies:
Preheat oven to 375°F (190°C). Lightly spray or brush a skillet with olive oil. Sauté zucchini or eggplant slices in batches over medium heat for 2–3 minutes per side until tender and lightly browned. Set aside. - Cook the Meat:
In the same skillet, cook the ground meat until browned and fully cooked. Season with salt, pepper, garlic powder, and Italian seasoning. Stir in 1 cup of marinara sauce and simmer for a few minutes. - Assemble the Lasagna:
In a 9×13-inch baking dish, spread a thin layer of the remaining marinara sauce.
Then layer as follows:- A layer of cooked zucchini/eggplant slices
- A few spoonfuls of cottage cheese
- A layer of cooked meat sauce
- A sprinkle of mozzarella
- Optional: 1–2 lasagna noodles
Repeat the layers, ending with a final layer of veggies or noodles topped with remaining sauce, mozzarella, and parmesan.
- Bake It:
Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes until cheese is bubbling and golden. - Let It Rest:
Allow to cool for at least 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
💡 Tips & Variations:
- Make It Fully Low-Carb: Skip the noodles entirely and just layer the sautéed veggies like noodles.
- Extra Creamy? Mix a few tablespoons of marinara into your cottage cheese before layering for a rosée-style base.
- Make-Ahead Friendly: Assemble ahead and refrigerate up to 24 hours before baking.