Zucchini lasagna

I’ve been wanting to try zucchini lasagna for some time now but every recipe I find has like a million ingredients… and let’s face it… We all typically pass up recipes that are more than 10 ingredients long. Am I right? Or is that just me?

I finally found it though!!! A healthy zucchini lasagna that looked pretty simple to make. I got the recipe from Melanie over at Commited to Get Fit. It turned out really good and was actually pretty simple to make. I have to say that as much as I love carbs, I liked the zucchini in place of noodles because I didn’t feel completely full and guilty or like I was going to be in a food coma after eating it.

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  • 1 onion finely chopped
  • 1 lb of lean ground turkey
  • Sea Salt and Black Pepper to taste
  • 1 tsp garlic powder
  • 3 or 4 small zucchini sliced lengthwise
  • 24 oz of low fat or 1% cottage cheese
  • 1 jar of no sugar added spaghetti sauce
  • Non fat or low fat mozzarella cheese


  • Preheat Oven to 350 degrees
  • Combine onion, ground turkey, salt, pepper, garlic powder in a skillet and brown turkey until no longer pink.
  • Layer Zucchini in the bottom of your pan, then spread a layer of cottage cheese, follow that with a layer of ground turkey mixture, spread a layer of sauce on top.
  • Repeat this over again.  Then layer one final row of zucchini on top and cover with sauce and a little sprinkle of mozzarella cheese.
  • Cover with foil and bake in the oven for approximately 1 hour.
  • Remove the foil and continue to bake for 10 more minutes then remove from oven and let stand for 10 minutes.

It ended up being a little runny because of the liquid from the zucchini, sauce, & cottage cheese but I just used a slotted spoon. It turned out amazing 🙂 Enjoy!!


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