Personal Veggie Lasagna

Personal Veggie Lasagna

Personal Veggie Lasagna

Personal Veggie Lasagna
Cook Time: 35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Servings: 1
Calories: 324kcal


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


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


Calories: 324kcal | Carbohydrates: 32g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1977mg | Potassium: 1830mg | Fiber: 7g | Sugar: 24g | Vitamin A: 2674IU | Vitamin C: 72mg | Calcium: 251mg | Iron: 4mg
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