Zucchini ‘Lasagne’

Recipe by Cherrianne

  • Time needed: 1 hour, includes prep
  • Calories per serving: 185, carbs 7.6g
  • Servings: 4
  • Difficulty: 2
  • Rating: 4.71 based on 7 reviews

Delicious low cal/ low carb meal for everyone missing pasta.


• 200g zucchini (preferably a large one)
• 1/2 cup red capsicum
• 1/2 cup mushrooms
• 1/2 cup eggplant
• 1/4 cup grated Parmesan
• 1/2 cup grated cheddar
• 3/4 cup cottage cheese
• 1 cup raw spinach
• 1 cup passata ( tomato purée)
• 12 cherry tomatoes
• 1&1/2 tspns dried oregano
• 1 tspn dried basil
• 1 fat clove crushed garlic


Preheat oven to 200deg C.
Finely chop raw spinach, place in a bowl with the Parmesan and the cottage cheese. Mix together and season with salt and pepper to taste. You could use ricotta instead of cottage cheese but would have to increase cal/ carb count upwards, and protein down.
Slice zucchini lengthways to approx 1/2 cm thickness, set aside.
Chop capsicum, mushrooms & eggplant reasonably finely and place in a separate bowl. Add garlic, herbs and passata to this bowl and mix together.
In a square oven proof dish or tin, place a few spoonfuls of the tomato & veg mixture. Cover with a layer of the sliced zucchini.
Spread some of the cheese and spinach mix over the zucchini and top with a second layer of zucchini.
Continue alternating layers of the mixtures and zucchini. Finish with the tomato mix layer.
Slice the cherry tomatoes in half and arrange over the top.
Cover with foil and bake for approx 30 mins until zucchini feels soft and thoroughly cooked.
Remove foil, and sprinkle grated cheese over the top of the lasagne.
Return to the oven for another ten minutes or so until cheese has melted and browned.
Serve with a Greek salad for an authentic tasting low cal/ low carb Mediterranean meal.
You could add Quorn or minced meat to the tomato mix if desired, but again adjust the cal/ carb count to include this

9 reviews for “Zucchini ‘Lasagne’”

  • review by:
    Not rated

    Thanks Cherrianne. You are a legend. Will definitely try it out but it will not be for another three weeks as for the first two weeks I’m trying the replacement meals till I get my head around cooking and eating the 8-week blood sugar diet.

  • review by:

    Really wonderful balance of flavours, had to substitute frozen spinach for fresh. Thank you Cherianne for sharing, googled this site as book hadn’t arrived and was surprised at high standard of recipes. Will certainly make again and again….and will keep an eye out for any other recipes you supply!

  • review by:

    Lovely, just lovely, nice mixture of flavours, only problem was I made the meal to the recipe and shared it with my wife, and it was so lovely we ate it in one session, that blows my weight for that day!!!


  • review by:

    I really enjoyed making this recipe, it really smelt like a traditional lasagne was baking. The result was also really tasty.
    Next time I think I will try using a peeler to cut the zucchini as it took a bit longer to cook than I was hoping it would.

  • review by:

    Mmm I’ve had the pleasure of tasting Cherrianne’s lasagne and can honestly say it’s one of my favourites. If you are looking for comfort food this hits the low cal spot.

  • review by:

    Very good – great flavours and my son enjoyed it even though he was expecting meat! My single slight criticism is that it was quite watery. But then I’m not used to American measures and may have got this wrong e.g. when a cup of spinach is specified – is this after it has been chopped or before? I should think this could make quite a difference.

  • review by:

    This is a recipe that I will use in future for entertaining. It is not only healthy, but delicious. Used fresh from the garden veggies. The summer cherry tomatoes on top were delicious. Thanks for taking the time to post this.

  • review by:

    Very tasty. It took a lot longer to cook than the recipe said, an hour in total. I substituted cooked lentils for the cottage cheese as someone in the family has some issues with dairy, and the flavour was excellent. I also precooked the spinach.
    The version of this recipe in the official cookbook seems to use a lot more mushrooms, which is what I did, and it was good.

  • review by:
    Not rated

    Hi all, there is a glutten free almost no sugar (supplier claims is less than 0.2 grams per 100g, only 8 calories per 100 grams, etc) subsitute for lasgane, rice, noodles pasta etc it’s made from a vegetable called Konjac( big in japan & china). not much of a taste by itself but really easy to blend in. I’m in australia but I belive you can get their porducts oversea’s https://www.slendier.com/shop-online/

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