Low Carb High Protein Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 222.7
  • Total Fat: 8.9 g
  • Cholesterol: 46.4 mg
  • Sodium: 572.3 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 22.5 g

View full nutritional breakdown of Low Carb High Protein Lasagna calories by ingredient
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Labor intensive but worth every minute! Labor intensive but worth every minute!
Number of Servings: 12


    6 medium zucchinis – slice in ¼ inch slices length ways
    1 jar of your favorite prepared pasta sauce (I used Classico Cabernet Marinara)
    1 lb ground turkey meat (I use extra lean)
    2 cloves garlic, minced
    1 medium red onion chopped
    1 carrot peeled and grated
    4 cups raw spinach
    ½ cup Parmesan cheese
    2 cups mozzarella cheese (I use skim)
    1 cup ricotta cheese (I use skim)
    1 cup cottage cheese (I use skim / fat free)
    2 cups of artichoke hearts (chopped)
    1 t Chipotle pepper
    1 T Worcestershire Sauce
    Dash of nutmeg
    1 T Adobo all purpose seasoning
    3 T oregano (divided)
    3 T. basil (divided)
    3 t. dried rosemary (divided)
    3 t. tarragon (divided)


NOTE: you may substitute eggplant for the zucchini. Prepare in the same manner.


Start the zucchini first so the liquid can be draining from it while you’re cooking the rest of the ingredients. Salt each slice heavily and put in a colander to draw the water out (let sit for at least a half hour). Put it over a bowl or sink to catch the water that will come out.

In a skillet, add spinach and cook until all of the water has evaporated – you should be left with approximately 1 cup of cooked, wilted spinach. Remove from the skillet, set aside to cool. Then chop.

Meat Sauce:
In the same skillet, brown your onion, garlic and carrot together, then, add the ground turkey. Brown the meat with the Chipotle chili, Worcestershire sauce, Adobo all-purpose seasoning, 1 T each oregano and basil, and 1 t each rosemary and tarragon. Drain fat off if necessary. After draining, add half the jar of your pasta sauce and mix. Set aside and reserve the other half of the pasta sauce to use in layering the lasagna.

White Sauce:
In a blender or food processor, add cottage cheese, ricotta cheese, ½ cup of artichoke hearts, 2 T each oregano and basil, and 2 t each rosemary and tarragon, ¼ cup of parmesan cheese and a dash (or two) of nutmeg. Blend until a runny puree is formed. This is your white sauce. Taste it to determine if you want to add more of anything else. If it is too thick, add some of the artichoke juice from the jar (or can) to thin it out and blend again. After blending, fold in the remaining artichoke hearts and chopped spinach.

The zucchini should be finished draining after half an hour. Rinse each slice of zucchini under the sink to get all the salt off and dry each piece on paper towels.

Spray a 9x13 inch baking dish with nonstick spray. Prepare your baking dish by adding a very thin layer of red sauce from the jar to the bottom of the dish so that nothing sticks.
Layer 1: Single layer of zucchini
Layer 2: White sauce.
Layer 3: Meat sauce.
Layer 4: Thin layer of red sauce, topped with mozzarella cheese and Parmesan cheese.
Repeat until you run out of layers. Cover the top with remaining red sauce, mozzarella and remaining Parmesan cheese. Bake uncovered at 400* for one hour. If the zucchini is too thick, it may take longer to cook.
Allow to cool for 15 minutes before slicing and serving.

Serving Size: 12 good size servings

Number of Servings: 12

Recipe submitted by SparkPeople user FINALLYHEALTHY2.

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