Looking for a warm, filling dinner that feels indulgent but still supports your goals? This single-serve Chili Lasagna Bowl delivers layers of rich flavor, melty cheese, and cozy chili satisfaction—without the heaviness of traditional lasagna. It’s quick to make, ultra-customizable, and sneaks in some veggie volume with tender zucchini slices.
The base combines sliced low carb tortilla (or regular if preferred) with zucchini ribbons for a lasagna-style feel—topped with chili, creamy cottage cheese, and a golden, melty cheese finish. It’s everything you love about lasagna and chili, wrapped up in one low-key, protein-packed bowl.
🍽️ Why You’ll Love This Bowl:
- High protein + high volume
- Customizable to your macros and mood
- Perfect for meal prep or busy weeknights
- Doesn’t taste like “diet food” (promise)
📝 Ingredients (Serves 1)
For the chili layer (makes enough for 2 bowls):
- 1/2 tsp olive oil
- 1/4 small onion, diced
- 1/2 clove garlic, minced
- 4 oz lean ground beef or turkey (about 1/4 lb)
- 1/2 cup canned diced tomatoes (fire-roasted recommended)
- 1–2 tbsp tomato sauce or salsa
- 1/8 tsp chili powder
- 1/8 tsp cumin
- Salt + pepper to taste
- Optional: 2 tbsp canned black beans or corn
For the lasagna base:
- 1 low carb tortilla (or regular), sliced into strips
- 1/2 small zucchini, thinly sliced or ribboned with a peeler
- 1/3 cup cottage cheese or ricotta
- 1/2 tsp garlic powder
- Salt + pepper
- 2–3 tbsp shredded cheddar, mozzarella, or Mexican cheese blend
Optional toppings:
- Sliced green onions
- Dollop of Greek yogurt or sour cream
- Jalapeños or hot sauce
- Chopped cilantro
🔥 Instructions
- Make the chili:
Heat olive oil in a small skillet over medium heat. Sauté onion until soft, then add garlic and cook 30 seconds more. Add the ground meat and cook until browned. Stir in tomatoes, sauce, spices, and any optional beans or corn. Let simmer for 5–10 minutes until thickened. (Use half now, save the rest for tomorrow’s bowl!) - Mix the cheese layer:
In a small bowl, stir cottage cheese or ricotta with garlic powder, a pinch of salt, and pepper. - Layer your bowl:
In an oven-safe bowl or mini baking dish:- Add half of the tortilla strips + zucchini
- Spoon over a few tablespoons of chili
- Add half the cottage cheese mixture
- Repeat layers once more
- Top with cheese:
Sprinkle the shredded cheese over the top. - Bake or microwave:
- Oven method: Bake at 375°F (190°C) for 15–20 minutes until heated through and cheese is melted and golden.
- Microwave method: Microwave on high for 2–3 minutes, or until hot and bubbly.
- Top & serve:
Let cool slightly, then top with green onions, yogurt, or your favorite chili toppings.
🧊 Meal Prep Tip:
Make a double batch of chili and pre-slice your tortillas and zucchini for easy bowls all week. You can also assemble ahead and bake when ready!