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Zucchini lasagna

Zucchini lasagnaimage
image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time60 min
image showing recipe preparationPortionselementPortions6
image showing recipe preparationFromelementFromMiddle East

Did you know that it is possible to eat lasagna in a healthy and light way? You can replace traditional lasagna slices with zucchini slices, and replace fatty cheese with low-fat cheese. This recipe is suitable for adults and children, especially those who adhere to a healthy diet, and patients with high blood pressure.


tomato sauce

  • 800 grams of peeled and diced tomatoes
  • 1 medium onion, finely chopped
  • 15 ml of olive oil
  • 4 minced garlic cloves
  • 30 grams of tomato sauce
  • 3 grams of dried basil
  • 2 grams of red pepper slices
  • 90 grams of spinach


  • 80 grams of grated low-fat mozzarella cheese
  • 340 grams of low-fat cottage cheese
  • 25 grams of grated low-fat Parmesan cheese
  • 1 large egg
  • 790 grams of raw zucchini, cut into longitudinal slices
  • 610 grams of tomato sauce
  • 5 grams of dried basil
  • 2 grams of dried oregano
  • 40 grams of chopped onions
  • 1 minced garlic clove
  • black pepper


tomato sauce

  1. In a saucepan, heat the olive oil over medium heat. Add onions, and cook for 4 to 5 minutes, until soft and golden. Add garlic and cook until fragrant, but not burnt.
  2. Add tomatoes, salt and pepper. Cover and cook over medium heat, 20-30 minutes. Remove from heat, add basil and spinach, and stir well.


  1. Preheat the oven at a temperature of 190 degrees Celsius.
  2. In a small bowl, mix the cottage cheese, Parmesan cheese, and eggs.
  3. In a baking dish measuring 22 cm by 33 cm, place the ingredients, starting with the tomato sauce, then 5 to 6 sliced ​​zucchini, then the cottage cheese, then the mozzarella cheese. The steps are repeated until all components are in place.
  4. Put the sauce and mozzarella cheese on top. Cover with aluminum foil and bake 30 minutes.
  5. Remove foil cover, and cook an additional 10 minutes.
  6. Set aside 10 minutes before serving.


183 calories 9.7 gr 8.2 gr 9.2 gr 2.3 gr 0.2 gr 4.7 gr 168.9 mg


The nutritionist advice

Nothing is better than homemade lasagna! You can control the salt content of your tomato sauce and swap traditional lasagna sheets for vegetables like zucchini or even eggplant; All this makes this recipe suitable for high blood pressure