Almost 30 grams of protein PER serving, and this veggie lasagna makes GREAT leftovers. It is low in carbohydrates, lower in calories, and very high in protein. Instead of noodles…you use zucchini! You won’t even miss the noodles, which can make this a great option for those who need gluten free meal options.
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2 cups shredded chicken breast (you could also use lean ground turkey or lean ground beef)
1/4 cup chopped onion
2 cup tomato sauce (or favorite spaghetti sauce)
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
4 medium zucchini (1-1/4 pounds) sliced thinly in long slices.
1 cup low fat cottage cheese
3 tablespoons whole wheat flour
1 cup (4 oz.) shredded mozzarella cheese
Bring a pot of water to a boil. Cut your zucchini into thin slices the length of the zucchini. These will act as your noodles. Boil zucchini for 3 mins and then lay out on paper towel with another paper towel on top to absorb the excess water. While these are drying make sauce.
In large skillet sprayed thoroughly with cooking spray, combine cooked shredded chicken and your onion over medium heat. Once onion is sauteed, add tomato sauce and seasonings. Bring to boil; reduce heat to simmer, uncovered, for approximately 5 minutes.
While your sauce is cooking, combine in a small bowl; cottage cheese and egg. In a 9×13 baking dish sprayed with cooking spray, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half of your chicken/sauce mixture. Repeat layer of zucchini and flour.Sprinkle with mozzarella cheese and remaining meat/sauce mixture.
Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving.
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