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Amy Truong Zucchini Low-Carb Lasagna

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“Low-Carb, healthy version (with an optional kick) of your favorite comfort dish--LASAGNA!!! I usually make this on a Sunday, let cool, and put in the fridge to eat during the work week. I like letting the flavors blend together. I've always thought day old+ lasagna tastes the best!”
1hr 10mins

Ingredients Nutrition


  1. Pre-heat oven to 375 degrees.
  2. Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
  3. Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
  4. Reduce heat. Occasionally stirring.
  5. Beat egg in a small bowl.
  6. Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
  7. Oil bottom of large lasagna dish with garlic infused olive oil.
  8. Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
  9. Top with remaining half of shredded mozzerella cheese.
  10. Top with parmesean cheese.
  11. Sprinkle with additional black pepper and red pepper flakes (optional).
  12. Bake uncovered for 40 minutes.
  13. Let cool for 30 minutes (to prevent watery run between servings).

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