Personal Veggie Lasagna

Personal Veggie Lasagna

Table of Contents

Calories Per Serving: 320

Servings: 1


8 oz zucchini
8 oz tomato sauce, 1/4 c reserved
4 oz yellow heirloom tomatoes, chopped
1 c cottage cheese, divided
1/4 t minced garlic
1/4 t minced onion
1/4 t garlic powder
1/8 t chives
1/2 t parsley
1/4 t oregano
1/8 t basil


  1. Preheat oven to 375 degrees
  2. Use a mandolin to slice 1/2 of the zucchini into very thin strips, like lasagna noodles, and set aside
  3. Chop remaining 4 oz of zucchini and place in a bowl with 3/4 c tomato sauce, tomatoes, minced garlic, minced onion, chives, 1/8 t garlic powder, and 1/2 c cottage cheese
  4. Stir until well combined, then set aside
  5. Spread reserved 1/4 c tomato sauce evenly on bottom of meatloaf pan (Use loaf pan with a lifting trivet if you have one)
  6. Cover sauce layer with zucchini strips
  7. Spread 1/2 c sauce mixture evenly over zucchini strips
  8. Repeat layers of zucchini then sauce, finishing with a zucchini layer
  9. Combine remaining 1/2 c cottage cheese with parsley, oregano, 1/4 t garlic powder, and basil in a bowl
  10. Spread evenly over top zucchini layer
  11. Cover pan with foil then bake for 30 minutes
  12. Remove foil and bake an additional 5 minutes
  13. May want to let lasagna stand for a few minutes before removing from pan

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