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A close-up of a delicious slice of High Protein Zucchini Lasagna, showing layers of zucchini, cheese, and meat sauce, topped with melted, browned cheese.

High Protein Zucchini Lasagna

This High Protein Zucchini Lasagna swaps traditional noodles for fresh zucchini and layers lean chicken, cottage cheese, and mozzarella for a satisfying healthy dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini
  • 3 large zucchini
  • 1 teaspoon kosher salt
For the meat sauce
  • 1 1/2 pounds lean ground chicken
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the cheese layer
  • 2 cups low fat cottage cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
For the topping
  • 2 cups shredded part skim mozzarella cheese

Equipment

  • 9 x 13 inch baking dish
  • Large skillet
  • mixing bowl

Method
 

  1. Preheat the oven to 375°F.
  2. Slice the zucchini lengthwise into thin strips about 1/8 inch thick.
  3. Lay the zucchini slices on paper towels and sprinkle with 1 teaspoon salt. Let sit for 15 minutes to draw out moisture. Pat dry thoroughly.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the onion and cook for 3 minutes.
  6. Stir in the garlic and cook for 30 seconds.
  7. Add the ground chicken and cook until browned, breaking it into crumbles.
  8. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
  9. In a bowl, mix the cottage cheese, egg, Parmesan cheese, and Italian seasoning until combined.
  10. Spread a thin layer of meat sauce in the bottom of a 9 x 13-inch baking dish.
  11. Arrange a layer of zucchini slices over the sauce.
  12. Spread one-third of the cottage cheese mixture over the zucchini.
  13. Add one-third of the meat sauce.
  14. Repeat the layers two more times.
  15. Top evenly with mozzarella cheese.
  16. Bake uncovered for 35 to 40 minutes until bubbly and the center reaches 165°F.
  17. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Salting and drying the zucchini before assembling helps prevent excess moisture and creates cleaner slices when serving. USDA food safety: Cook ground chicken and the finished casserole to an internal temperature of 165°F before serving.