This gives me everything I want from lasagna — the melty cheese, the cozy sauce, the fork-swirl satisfaction — but without the food coma afterward.

It’s lighter. It’s cleaner. It’s packed with protein and veggies. And somehow, it still tastes like something your grandma would serve on a Sunday… but without the brick-in-your-stomach feeling later.

If you’ve been looking for a lasagna recipe that doesn’t leave you bloated and sleepy on the couch, this is it.

Why You’ll Love This Recipe

• No noodles, no bloat – Zucchini gives you all the layers, none of the carb crash

• High protein + low carb – Thanks to lean meat, cottage cheese, and egg

• Seriously satisfying – Melty, bubbly, golden-cheese vibes

• Crowd-pleaser – Even my picky eaters don’t notice it’s veggie-packed

Ingredients You’ll Need

• 2–3 medium zucchinis, sliced thin lengthwise

• 1 lb ground turkey or lean ground beef

• 2 cups marinara sauce (low sugar if possible)

• 1 cup cottage cheese or ricotta

• 1 egg

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 1½ cups shredded mozzarella

• Olive oil, salt, pepper

• Fresh basil (optional but highly recommended)

How to Make Cheesy Zucchini Lasagna

Step 1:
Preheat oven to 375°F (190°C). Lightly grease an 8x8 baking dish.

Step 2:
Slice zucchini lengthwise using a mandoline or sharp knife. Lightly salt and let sit for 10 minutes to release moisture. Pat dry with a towel.

Step 3:
Brown ground meat in a skillet with olive oil, garlic powder, salt, pepper, and Italian seasoning. Add marinara and simmer for 5–10 minutes.

Step 4:
In a bowl, mix cottage cheese (or ricotta) with the egg, salt, and pepper.

Step 5:
Layer in your baking dish like this:

• A little sauce on the bottom

• Zucchini slices

• Cheese mixture

• Meat sauce

• Mozzarella
  Repeat until used up — ending with sauce + mozzarella on top.

Step 6:
Bake uncovered for 35–40 minutes, until bubbly and golden.

Step 7:
Let it rest for 10 minutes before slicing (don’t skip this — it helps everything set).

Step 8:
Top with fresh basil, grab a fork, and cozy up with your new favorite lasagna.

Sarah’s Tips & Substitutions

• No mandoline? Just slice zucchini as thin as you can by hand — it’s forgiving

• No cottage cheese? Ricotta totally works

• Want to prep ahead? Assemble earlier in the day and bake when ready

• Leftovers? Even better the next day for lunch — just reheat gently

Note from Sarah

This gives me all the comfort of classic lasagna, but without the crash. It’s lighter, cleaner, and honestly… just makes me feel good after eating.
I make this when I want something warm and cheesy that still aligns with how I want to feel in my body — strong, nourished, and never stuffed.