Low-Carb Veggie Lasagna

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Cottage cheese

  Lowfat, 2% milkfat

  1 cup or 226g

• Egg white

  Raw, fresh eggs

  ½ cup or 122g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tofu

  Silken, firm, Mori-nu, soy

  3 ½ oz or 99g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

Directions

1. Preheat oven to 425 degrees F and grease lasagna dish (glass).
2. Remove the ends of your zucchini. Thinly slice them lengthwise into ‘lasagna noodle width’ pieces.
3. In a bowl mix the cottage cheese and egg whites. Add a dash of salt and pepper to the mixture. Mix evenly. Set aside.
4. Dice your tofu into bite sized pieces and set aside.
5. Take a thin layer of the marinara sauce and spread evenly on the bottom of the greased baking dish.
6. Take one zucchini worth of ‘zucchini noodles’ and evenly cover the sauce on the bottom of the baking dish with one layer.
7. Next, evenly spread the cottage cheese mixture over the zucchini.
8. Add your tofu as the next layer
9. Repeat the zucchini, marinara, and cheese layers. Finish with the mozzarella on top with some salt and pepper.
10. Bake for 40 minutes or until browned and bubbly. Enjoy!