Zucchini Lasagna

Zucchini Lasagna (modified from Fitmen Cook’s recipe)

Gluten Free Lasagna

So I found this recipe on BodyBuilding.com. It’s pretty simple and taste yummy. Of course you know me, or maybe you don’t, but I had to doctor it up a little bit.

I added ricotta cheese (skim milk version), sauteed spinach and baby portobella musrooms when I made my version. It was so delicious. Please note, there are no pasta noodles in this dish. It’s gluten free! So eat up and enjoy.




  1. Preheat oven to 350 F.
  2. Season ground turkey/chicken and cook until completely brown. Add marinara sauce to the pan create the meat sauce and stir.
  3. Slice zucchini into thin slices.
  4. Mix cottage cheese, ricotta cheese and egg white in a separate bowl. Season with black pepper.
  5. In a custard dish or small foil tin, layer zucchini, meat sauce, and 1-2 tbsp of cottage cheese mixture. Repeat until jar is full (possibly 1 more time)
  6. Add one final layer of meat sauce to the top, then finish with 1/4 cup mozzarella.Repeat for remaining 2 containers.
  7. Bake for 30 minutes
Calories – 387
Total Fat – 12 g
Total Carbs – 16 g
Protein – 55 g

One thought on “Zucchini Lasagna

  1. Pingback: Zucchini Lasagna | A Life Worth Living

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