“Indulge in this keto lasagna, made with zucchini noodles and cottage cheese.”


  • nonstick cooking spray
  • 3large zucchini
  • salt
  • olive oil
  • 1yellow onion, diced
  • 3garlic cloves, chopped
  • 1tablespoon italian seasoning
  • 1lb ground beef
  • black pepper
  • 24ounces marinara sauce
  • 32ounces cottage cheese
  • 3 1⁄2cups shredded mozzarella cheese
  • 2eggs, beaten
  • 1⁄2teaspoon garlic powder


  • Preheat oven to 350 degrees F and spray a 9×13 inch baking dish with nonstick spray.
  • Use a mandolin to cut the zucchini into strips, about 1 cm thick. Add the strips to a colander and toss with 1 teaspoon of salt. Let drain for 10 minutes. Layer the zucchini strips between layered sheets of paper towels on a baking sheet. Let dry while you make the filling.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions, garlic and Italian seasoning and cook until translucent, about 7-10 minutes.
  • Add ground beef and and cook until browned, breaking up with a wooden spoon. Drain any fat and season with salt and pepper. Stir in 2 cups of the marinara sauce and remove from heat.
  • Add cottage cheese, 2 cups mozzarella, eggs, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a bowl and stir to combine.
  • Spread about 3/4 cup of meat sauce into the bottom of the baking dish. Add a layer of zucchini strips to cover the entire area, slightly overlapping. Spread over 3/4 cup of the cottage cheese mixture. Repeat four more times, ending with the cottage cheese layer.
  • Spread the remaining marina sauce over the top and sprinkle with remaining shredded mozzarella. Cover tightly with aluminum foil. Place the dish on top of a baking sheet and bake for 30 minutes.
  • Uncover and bake another 25-30 minutes, or until cheese is bubbly and browned.
  • Let cool 10 minutes. Garnish with chopped parsley before serving.

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