Low-Carb Veggie Lasagna
1 serving of low-carb veggie lasagna contains 189 Calories. The macronutrient breakdown is 33% carbs, 37% fat, and 31% protein. This is a good source of protein (26% of your Daily Value), potassium (17% of your Daily Value), and calcium (19% of your Daily Value).
- Makes
- 6 servings
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
Ingredients
Directions
- Preheat oven to 425 degrees F and grease lasagna dish (glass).
- Remove the ends of your zucchini. Thinly slice them lengthwise into ‘lasagna noodle width’ pieces.
- In a bowl mix the cottage cheese and egg whites. Add a dash of salt and pepper to the mixture. Mix evenly. Set aside.
- Dice your tofu into bite sized pieces and set aside.
- Take a thin layer of the marinara sauce and spread evenly on the bottom of the greased baking dish.
- Take one zucchini worth of ‘zucchini noodles’ and evenly cover the sauce on the bottom of the baking dish with one layer.
- Next, evenly spread the cottage cheese mixture over the zucchini.
- Add your tofu as the next layer
- Repeat the zucchini, marinara, and cheese layers. Finish with the mozzarella on top with some salt and pepper.
- Bake for 40 minutes or until browned and bubbly. Enjoy!
Nutrition Facts
For 1 serving of low-carb veggie lasagna (329g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 189 | |
| Fats | 8g | 10% |
| Saturated fats | 3g | 17% |
| Trans fats | 0g | |
| Cholesterol | 22mg | 7% |
| Sodium | 845mg | 37% |
| Carbs | 16g | 6% |
| Net carbs | 12g | |
| Fiber | 3g | 12% |
| Sugar | 12g | |
| Protein | 15g | |
| Calcium | 195mg | 19% |
| Iron | 2mg | 21% |
| Potassium | 817mg | 17% |
| Vitamin D | 0.1μg | 0.4% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 643μg | |
| Caffeine | 0mg | |
| Choline | 37mg | 7% |
| Copper | 0.2mg | 22% |
| Fluoride | 40μg | |
| Folate (B9) | 48μg | 12% |
| Lycopene | 16275μg | |
| Magnesium | 56mg | 13% |
| Manganese | 0.4mg | 16% |
| Niacin | 6mg | 35% |
| Pantothenic acid | 1mg | 12% |
| Phosphorus | 225mg | 32% |
| Retinol | 58μg | |
| Riboflavin (B2) | 0.4mg | 33% |
| Selenium | 14μg | 25% |
| Theobromine | 0mg | |
| Thiamine | 0.1mg | 8% |
| Vitamin A IU | 1262IU | |
| Vitamin A | 112μg | 12% |
| Vitamin B12 | 1μg | 26% |
| Vitamin B6 | 0.4mg | 33% |
| Vitamin C | 22mg | 24% |
| Vitamin D IU | 3IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0.1μg | |
| Vitamin E | 3mg | 22% |
| Vitamin K | 23μg | 19% |
| Zinc | 1mg | 13% |
| Sugars | ||
| Sugar | 12g | |
| Sucrose | 1g | |
| Glucose | 4g | |
| Fructose | 5g | |
| Lactose | 1g | |
| Maltose | 0g | |
| Galactose | 0.1g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 3g | 17% |
| Monounsaturated fats | 2g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0.2g | |
| Total omega 6 | 1g | |
| Alpha Linolenic Acid (ALA) | 0.2g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 1g | |
| Arginine | 1g | |
| Aspartic acid | 1g | |
| Cystine | 0.2g | |
| Glutamic acid | 2g | |
| Glycine | 0.4g | |
| Histidine | 0.3g | |
| Hydroxyproline | 0g | |
| Isoleucine | 1g | |
| Leucine | 1g | |
| Lysine | 1g | |
| Methionine | 0.3g | |
| Phenylalanine | 1g | |
| Proline | 1g | |
| Serine | 1g | |
| Threonine | 1g | |
| Tryptophan | 0.2g | |
| Tyrosine | 1g | |
| Valine | 1g | |
Similar Foods
Simple Low Carb Quesadilla Using low carb tortillas 
Nancyelle's Thin and Crispy Low Carb Pizza From Linda's Low Carb Recipes @ www.genaw.com
