Low Sodium Zucchini Lasagna
Savor the flavors of comfort food guilt-free with this Low Sodium Zucchini Lasagna—a nutritious twist on the classic Italian favorite! Perfect for a health-conscious dinner, this recipe swaps traditional pasta sheets for thinly sliced zucchini, creating a lighter, gluten-free alternative. Packed with layers of rich, low-sodium marinara sauce, creamy cottage cheese, and melty part-skim mozzarella, this dish is full of flavor without overloading on salt. A hearty mix of sautéed baby spinach, mushrooms, and optional lean ground turkey or beef adds depth and protein, while aromatic garlic and Italian herbs complete the savory profile. Perfect for meal prep or a family dinner, this zucchini lasagna is baked until bubbly and golden, delivering a wholesome yet indulgent experience.
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Recipe Information
Ingredients
- 3 large (sliced lengthwise into thin strips) zucchini
- 2 cups low-sodium cottage cheese
- 2 cups (shredded) part-skim mozzarella cheese
- 1 cup (optional, for garnish) grated Parmesan cheese
- 3 cups low-sodium marinara sauce
- 1 pound ground turkey or lean ground beef (optional for protein)
- 2 cups (roughly chopped) baby spinach
- 1 cup (sliced) mushrooms
- 1 small (diced) onion
- 3 cloves (minced) garlic
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline slicer or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8 inch thick.
Lay the zucchini slices on paper towels and lightly pat them dry to remove excess moisture. You can sprinkle them with a very small pinch of salt to help draw out more moisture, then pat dry again.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
If using ground turkey or beef, add it to the skillet and cook until fully browned. Drain off any excess fat if necessary.
Stir in the mushrooms and baby spinach. Cook until the vegetables are softened, about 3-4 minutes.
Pour in the low-sodium marinara sauce, dried basil, oregano, and black pepper. Stir everything to combine and let simmer for 5 minutes. Remove from the heat.
In a medium bowl, mix the low-sodium cottage cheese with 1 cup of shredded mozzarella cheese.
Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Start assembling the lasagna by spreading a thin layer of the sauce mixture on the bottom of the dish.
Layer zucchini slices over the sauce evenly, slightly overlapping them.
Spread a layer of the cottage cheese mixture over the zucchini, then another layer of the sauce. Repeat this layering process (zucchini, cheese mixture, sauce) until all ingredients are used, finishing with a layer of sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top. Optionally, scatter grated Parmesan for garnish.
Cover the baking dish with foil (avoid touching the cheese layer) and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the cheese on top is bubbly and golden brown.
Remove from the oven and let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 11062 mg | 481% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 103.8 g | ||
| Protein | 285.2 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3046 mg | 234% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6428 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
