Cookwith

Name: Low-Carb High-Protein Lasagna with Zucchini "Noodles"
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 large zucchini, sliced lengthwise into 1/8-inch strips; 1 lb extra-lean ground turkey or chicken; 1 cup part-skim ricotta cheese; 1 egg; 1 cup shredded part-skim mozzarella cheese; 2 tbsp grated Parmesan cheese; 1 1/2 cups sugar-free marinara sauce; 2 cloves garlic, minced; 1 small onion, finely diced; 1 tbsp olive oil; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp red pepper flakes (optional); Salt and black pepper to taste; Fresh basil leaves, for garnish

Low-Carb High-Protein Lasagna with Zucchini "Noodles"

SweetRice5174

This low-carb, high-protein lasagna swaps traditional pasta for thinly sliced zucchini, creating a lighter, summer-friendly version that’s perfect for August evenings. Lean ground turkey or chicken keeps the protein high, while part-skim cheeses deliver creaminess without extra calories. The zucchini “noodles” are baked ahead of time to draw out moisture and maintain a satisfying texture. Layered with a hearty, seasoned meat sauce and creamy ricotta, this lasagna offers all the comfort and flavor of the classic—without the carbs or allergens. Serve with a simple side salad for a complete, nourishing meal.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange zucchini strips in a single layer on the baking sheet, lightly salt, and bake for 8-10 minutes until just tender and pliable. Set aside to cool. Lower oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook another 30 seconds.
Add ground turkey or chicken, season with salt, pepper, oregano, basil, and red pepper flakes. Cook, breaking up meat, until browned and no longer pink, about 5-7 minutes.
Stir in 1 cup marinara sauce, simmer 2-3 minutes, and remove from heat.
In a bowl, mix ricotta, egg, and 1 tablespoon Parmesan until smooth. Season lightly with salt and pepper.
Spread a thin layer of remaining marinara sauce on the bottom of an 8x8-inch baking dish. Layer half the zucchini strips over the sauce, then spread half the ricotta mixture, followed by half the meat mixture, and sprinkle with half the mozzarella. Repeat layers once more: zucchini, ricotta, meat, mozzarella.
Finish with a final sprinkle of Parmesan on top.
Bake, uncovered, at 375°F for 25-30 minutes, until bubbling and golden on top. Let rest 10 minutes before slicing.
Garnish with fresh basil leaves before serving.