No Noodles About It – The Best Low Carb Lasagna!

Here's the Dish

I love the taste of lasagna, however the heavy amount of “starchy carbs” and greasy cheese often leaves me with a ‘weighed down/sluggish’ feeling. I created this veggie-filled variation that has all the wonderful textures and flavors of traditional lasagna, without the ‘heavy’ after-effects!

I started by cutting my zucchini for the ‘noodles’…and like everything else I cook/bake, I just made it up as I went along with what I had in the house!

Method

The estimated total time to make this recipe is 30 - 45 Minutes.

1

For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.

2

For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.

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3

For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)

4

Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.

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5

Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.

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6

Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.

7

Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!

Ingredients

For the Noodles:
6 large Zucchini, cut lengthwise into 1/8 inch strips1
For the Meat Sauce:
1.25 lb Lean ground turkey meat
1 large Onion, diced
2 cups Fresh or frozen broccoli
2 cups Fresh or frozen cauliflower
2 cups Fresh or frozen chopped spinach
1 25oz jar of spaghetti sauce
1 tbs Garlic powder or 1 clove garlic, minced
Pinch Salt and pepper, or to taste
OptionalSeasoning: 2 tbs of Italian Seasoning
For the Cheese Layer:
1 16oz container light cottage cheese or light ricotta cheese
1/2 cup Grated parmesan cheese
3/4 cup Shredded mozzarella cheese
Note:If you don’t want to use zucchini for the ‘noodles’, you could also use a large eggplant, cut lengthwise into 1/8 inch strips, or 1 box no-boil lasagna noodles!

1 (should resemble thick lasagna type “noodles”)

Katie's Tip!

You could also leave out the turkey and make to make a vegetarian version!

Nutrition Breakdown

8 Servings (slices)
300 Calories Per Serving
13 g Fat
30 g Carbohydrate
8 g Fiber
13 g Sugar
34 g Protein
7 WWP+*

*Weight Watchers Points per serving

78 Comments

Lindsay Walker said:

I was wondering, do you think it’d work to just cut this recipe in half? It’s only my husband and me, so it may be a lot. I guess leftovers are always good too though! :)

April 28th, 2012 — 11:08am  |  Reply

Dashing Dish said:

Sure! It should work in a 9×9 pan

April 28th, 2012 — 12:01pm  | 

Karen said:

Make 2 and freeze one!

November 19th, 2012 — 6:24pm  | 

Alice Van Doran said:

Hi! Can’t wait to try this. I have a question, if I use eggplant, do I bake it just like the zucchini. If you’ve both, which do you prefer.

Thanks so much.

Alice
Austin, Texas

April 30th, 2012 — 1:03pm  |  Reply

Dashing Dish said:

hi alice, yes you would treat it just like the zucchini! :) i prefer zucchini!

April 30th, 2012 — 1:53pm  | 

Maridon said:

Do you do anything to “dehydrate” the zucchini? I have made similar dish and the zucc is so full of water, the final entree has been really runny.. Any tips??

May 1st, 2012 — 9:34pm  |  Reply

Dashing Dish said:

hi maridon, simply follow the directions…it can be a tad bit watery, but it turns out delicious! :)

May 2nd, 2012 — 10:09am  | 

Maridon said:

okay great, thanks!

May 2nd, 2012 — 8:21pm  | 

Adele said:

To drain the water from zucchini or eggplant slice as desired, place side by side onto paper towels and sprinkle with salt. turn them over and salt other side in 10-15 mins. if you can leave them for 1 hour that would be ideal.

September 25th, 2012 — 1:48am  | 

mchlldnswll said:

LOVED THIS!! We had it tonight and I made my no veggies guys try it without telling them the ingredients! They loved it! They couldn’t believe they’d just eaten 4 taboo veggies LOL! Thank You!

May 3rd, 2012 — 9:12pm  |  Reply

Jackie said:

Do you have the full nutritional information for this recipe? It’s amazing!

May 6th, 2012 — 8:03pm  |  Reply

Meghan said:

Katie,

I made this amazing dish tonight. I’m Gluten free and who would have thought lasagna without noodles would taste so good!

Thank you so much!

Meghan

May 8th, 2012 — 1:34am  |  Reply

Joy Hardin said:

This dish is wonderful!! I love it! I am going to feature this on my cooking blog. Thanks Dashing Dish!

May 14th, 2012 — 12:02pm  |  Reply

Dashing Dish said:

thanks joy! :) just please put a link back to dashing dish! thanks! :)

May 14th, 2012 — 12:23pm  | 

Joy Hardin said:

Absolutely!!! I love promoting other’s recipes and blogs.

May 14th, 2012 — 12:50pm  |  Reply

Nancy Stern said:

If you salt the zucchini and let it drain the dry well before the oven you will eliminate most of the water…..same as you would with eggplant….to eliminate the bitterness …then you could layer both in the lasagna. Enjoy!

May 15th, 2012 — 7:32pm  |  Reply

Heather said:

Do you chop the brocolli, cauliflower and spinach fairly small?

May 21st, 2012 — 11:21pm  |  Reply

Dashing Dish said:

yes! :)

May 22nd, 2012 — 7:13am  | 

Kiaya said:

I made this tonight using eggplant. DELICIOUS!!!! Thank you so much for a new recipe to add to my dinner menu. Mmmmmm good!!

May 22nd, 2012 — 11:31pm  |  Reply

katelynn said:

This recipe is awesome. My husband and I ate it up. He said I have to make this again. :)

May 24th, 2012 — 11:31pm  |  Reply

Lisa said:

I’ve been gluten free for about 9 months and have really missed lasagna. I can’t wait to try this naturally gluten-free recipe, which is also a lot healthier than “regular” lasagna. Thanks for sharing the recipe!

May 25th, 2012 — 4:29pm  |  Reply

Jo and Sue said:

LOVED THIS!! My sister and I did a blog about it on our blog if you want to have a peek. (We linked back to you) Thank you so much for sharing this recipe! http://joandsue.blogspot.ca/2012/06/zucchini-lasagna.html

June 16th, 2012 — 10:50pm  |  Reply

Kyla said:

This is SO DELICIOUS! And only 285 calories for 1/8 pan? Amazing!!!

June 24th, 2012 — 11:49pm  |  Reply

Kim said:

If you half the recipe, do you need to adjust the cooking times by half?

June 26th, 2012 — 11:41pm  |  Reply

Dashing Dish said:

no, probably just reduce by about 10 minutes :)

June 27th, 2012 — 11:12am  | 

Gloria Marson said:

This recipe has such a great flavor! Do you think it would be a good meal to freeze and use as left overs for the next week?

PS- its like pulling teeth to get my fiancé to eat his veggies, but he ate his portion before I even sat down to eat mine!

July 30th, 2012 — 9:43pm  |  Reply

Dashing Dish said:

haha love that! awesome!

July 31st, 2012 — 7:26am  | 

Gloria Marson said:

I made this tonight and it was awesome! Do you think that it would taste okay if I were to freeze it and use next week?

July 30th, 2012 — 10:07pm  |  Reply

Dashing Dish said:

sure!

July 31st, 2012 — 7:25am  | 

sarah said:

To make it vegetarian – would you just eliminate the meat? would you substitute anything else??

August 11th, 2012 — 9:55pm  |  Reply

Dashing Dish said:

you could use boca meat crumbles

August 12th, 2012 — 8:47am  | 

CJ said:

Sietan would be a good sub, too.

September 14th, 2012 — 2:32pm  | 

Edwin Cairo said:

Yes, this is the Best Low Carb Lasagna which is so delicious to eat. I just impressed to get this post article very much. This post is really so helpful to me. Thanks…

pizza categories

August 15th, 2012 — 3:55am  |  Reply

t said:

Sounds delicious. Can’t wait to try it. The printable version is not working.

August 15th, 2012 — 2:55pm  |  Reply

Adrina Guven said:

Hi! I was just wondering how many carbs this dish has? It looks amazing and I just started a low carb diet

August 15th, 2012 — 6:58pm  |  Reply

Anette said:

Whats the carb count per serving?

August 18th, 2012 — 9:40am  |  Reply

Angela said:

I have this in the oven now,look forward to tasting it. I am sure it will be great like all of your other recipes. Most my of menu planning now is from your site. I love getting posts on Facebook of your new recipes for members.I get so exicted to try something new.I also have been enjoying your Protein shake recipes. Thank you.

August 19th, 2012 — 3:38pm  |  Reply

Larissa W said:

I just made this and it was so delicious and filling! Had the boyfriend grill up the zucchini and added a ton of red pepper flakes to make it a little spicy. Another great recipe, thank you Dashing Dish!

August 19th, 2012 — 8:59pm  |  Reply

Renea Banks said:

I just placed into oven and CAN NOT WAIT TO TRY. However I didn’t see anything about chopping the veggies small so I placed them as is. Hopefully its still good that way :) I will know for next time.

September 20th, 2012 — 8:39pm  |  Reply

Elizabeth R. said:

I an not good with a knife. Could I use a food processor to get the veggies a smaller size before adding to the meat ?

September 22nd, 2012 — 11:30pm  |  Reply

Dashing Dish said:

yes

September 23rd, 2012 — 2:04pm  | 

Andrea said:

I made this (minus the frozen veggies). OMG delicious. I had to use zucchini squash which I had never had before and it was so good. Very, very filling. I could only eat one piece! I am not a veggie eater and I loved it!

October 1st, 2012 — 9:39am  |  Reply

Chris said:

We analyzed 14,000 recipes from over 2,000 websites and found this recipe to be the 9th most nutrient dense … fantastic job! Now I have to go try it. Full results here: http://blog.yumprint.com/2012/10/the-ten-most-nutrient-dense-recipes-on.html

October 2nd, 2012 — 5:31pm  |  Reply

Kim said:

Made this tonight and the family LOVED it! It will be going on the dinner planner frequently!

October 2nd, 2012 — 8:45pm  |  Reply

morgan w said:

Ok im recently doing a NO carb, or extremely low carb diet. Heres my question where exactly is the carbs coming from in this? Is it the sauce? Thanks!
MW

October 15th, 2012 — 5:51pm  |  Reply

Dashing Dish said:

veggies do have some carbs :)

October 15th, 2012 — 6:06pm  | 

Amber said:

Our family is not exactly Zuccini or Eggplant friendly, but we miss lasagna! So I’d like to try this. Is the egg plant really noticible?

October 24th, 2012 — 2:32pm  |  Reply

Dashing Dish said:

this recipe calls for zucchini…but no its not noticeable :)

October 24th, 2012 — 2:52pm  | 

Amber said:

I think I’m going to try dehydrating the zucchini, it’ll soak up most of the liquid from the meat and take away more the the zucchini flavor. I’ll check back in and let you know how it goes.

October 24th, 2012 — 3:05pm  |  Reply

Emilie said:

just finished making them.. took me a little while but it looks so good just waiting to put it in the oven so it will be nice n hot for supper!! Cant wait to eat IT!!

October 25th, 2012 — 2:50pm  |  Reply

Lucy said:

Sounds lovely!! You stated the carb count but is this per serving or for the whole dish?

October 30th, 2012 — 5:55pm  |  Reply

Dashing Dish said:

per serving

October 30th, 2012 — 6:26pm  | 

Kelly said:

Do you think it would work if I prepped everything the night before, left in the fridge and then baked the next evening? I’m having family over and I know I’m not going to have a lot of prep time after work. What is your opinion? Thanks…I can’t wait to try.

November 1st, 2012 — 1:29pm  |  Reply

Dashing Dish said:

yes for sure!

November 1st, 2012 — 5:08pm  | 

Karen said:

Will this receipe work with beef mince too?

December 11th, 2012 — 9:01pm  |  Reply

Suzanne Smith said:

Could this be made ahead and cooked a day or two later? Or would it make it too watery? Thanks. (Thinking of making it for Christmas Eve)

December 19th, 2012 — 9:34am  |  Reply

Dashing Dish said:

it could be made ahead of time

December 19th, 2012 — 11:45am  | 

monique huizar said:

I made this last night for me my girlfriends.we really enjoyed the dish. My only concern was that it was more liquidy then i would have liked. Any suggestions for next time?

January 20th, 2013 — 12:18pm  |  Reply

Dashing Dish said:

yes! :) broil/grill the zucchini first!

January 21st, 2013 — 7:17am  | 

Taylor said:

Can’t wait to try this. You reference ricotta in the ingredients list but cottage cheese in the instructions. Is there one or the other that you recommend? Thank you!

February 2nd, 2013 — 2:12pm  |  Reply

Kathleen said:

delicious!

March 24th, 2013 — 8:37am  |  Reply

judy said:

noddleless lasagne sounds yummy – but the amount of carbs and sugars seems really high. where are all the carbs coming from?

April 14th, 2013 — 10:01pm  |  Reply

Rose said:

I would say the sauce. If you make your own you can cut the sugar down. I made my own and recalculated it and only came up with 8 grams of carbs, 1 fiber and 4 sugars when entered into a nutrition calculator.

June 5th, 2014 — 1:07pm  | 

KD said:

This is amazing! Made it tonight without the turkey. Threw in edamame and carrots instead. Fantastic! I’ve heard other readers talk about it being a little runny. Two things I did: 1)Let your sauce simmer a little longer to evaporate the water before building the lasagna. 2) Give it a good 15 minutes out of the oven before slicing. It needs some time to cool and set up! Great recipe girl!

June 2nd, 2013 — 2:57am  |  Reply

Suzanne said:

What layer ends up being last, before you sprinkle the mozzarella cheese on top? Do you end with a layer of zucchini or meat sauce or cottage cheese? Great recipe! Thanks for posting it.

June 17th, 2013 — 6:19pm  |  Reply

Wendi said:

What would be the best way to cut the carb count down per serving? That’s more grams of carbs than I’m allowed to have in an entire day. :(

Increasing fat is absolutely no problem for my diet, I’m allowed 125 grams of fat per day.

July 8th, 2013 — 10:32pm  |  Reply

Morgen Kassel said:

would it work to prep the lasagna friday night and place in the fridge, then pop in the oven when i come home from work on saturday? thanks!!

August 29th, 2013 — 4:27pm  |  Reply

Dashing Dish said:

sure would!

September 4th, 2013 — 2:37pm  | 

Stephanie said:

I made this tonight with half eggplant half zucchini. Confession–I used whole milk ricotta. It was outstanding. Thanks for the recipe!!

September 29th, 2013 — 9:42pm  |  Reply

Sarah said:

I have made this several times now for our family and we love it!! We use ground beef, no onion and so far have only used eggplant. The funny thing is that we are not usually big veggie eaters but want to add more to be healthier. This dish is awesome!! Thank you so much for sharing.

November 2nd, 2013 — 11:58am  |  Reply

Clare Powell said:

As I have hashimotos and as of yesterday, I am going gluten free, I am about to embark on this recipe.

Sadly, I cannot have broccoli, cauliflower or spinach too much so will use zucchini and my own veggie sauce. Also I use lactaid cottage cheese and make skip the mozzarella.

I make pasta sauce as follows:
* 6 large cloves of garlic – more is better – minced.
* 1 large sweet onion
* Portabello mushrooms or crimini
* red/green peppers at least a whole one or half of both.
* fresh oregano (I grow it)- 1/4 cup and if dried, a T or so
* 2 bay leaves at least
* 1t Hershey’s Extra Dark Choc pwdr (no sugar) for depth – really.
* 1/4C Madeira or Sweet Vermouth
* 1/4C Good Red Wine (Australian with great tannin but not expensive)
* Reggiano Parmigiano rind about 2in. long – use these in my homemade chicken broth too and it transforms your food. (remove before serving/freezing)

Cook all veggies in olive oil until it begins to color, I do not add salt but do add pepper. I then add the Madeira, rind, bay leaves and chocolate and: a jar of Classico roasted garlic sauce.

For each additional jar of sauce, increase the Madeira/wine, slightly increase the rind by half and add another t of chocolate sauce.

It will blow you away. Made this up a decade ago and if you cook it until most of the water is gone and the sauce is really thick (my stove/pots it takes about 2 hours) it will hold its own in a lasagna and not get runny. I then cool it put the pot in the fridge and then use the next day, never the same day; it is truly sublime. I make huge amounts then freeze in old large yogurt containers and sometimes give them away when a friend needs a break from cooking.

Also, I drain my cottage cheese in a strainer/cheese cloth over night and would do the same when I used to use spinach. Squeeze out all possible liquid in all veggies!

As I live alone, I tend to make batches of things to save time. Just wish I had a second freezer. Love this recipe and will make tomorrow once I have my sauce done.

ps – I salt eggplant and zucchini, put on paper towels, place heavy objects on them in the fridge overnight. Bit much for most ppl but it dries it out beautifully.

November 9th, 2013 — 1:25pm  |  Reply

Maria said:

Hello, if you use fresh broc/caul do you parcook it first? Also do you chop those veg – I couldn’t tell from the picture. Thanks!

November 20th, 2013 — 11:40am  |  Reply

Dashing Dish said:

yes and yes :)

November 20th, 2013 — 11:50am  | 

Steph said:

Is there a dairy-free alternative for the cottage cheese?

December 6th, 2013 — 5:13pm  |  Reply

christine said:

Can you make this in a slow cooker?

January 14th, 2014 — 1:16pm  |  Reply

ET said:

Did you chop up the veggies?

February 5th, 2014 — 5:32pm  |  Reply

Stacey said:

I never really comment on recipes but I absolutely had to with this one. The only issue with this dish is that I had to stop my spouse from eating the entire thing by himself! It was absolutely delicious! We always make lower calorie versions of our favourite dishes and this has certainly made it onto our staple list!

July 3rd, 2014 — 10:39pm  |  Reply

Karen said:

This is such a great recipe and pretty fool proof! I halved it used frozen spinach and subsituted brocolli and cauliflower with frozen kale and artichoke hearts. Was spectacular!

August 19th, 2014 — 4:00pm  |  Reply

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