Low-Carb Veggie Lasagna

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 ½ cup or 643g

• Egg white

  Raw, fresh eggs

  ½ cup or 122g

• Cottage cheese

  Lowfat, 1% milkfat

  1 cup or 226g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Drain the tofu and press to extract as much liquid as possible using a tofu press or by lining with paper towels and placing a heavy object on top.
2. Preheat the oven to 425°F and grease a glass lasagna dish.
3. Trim the ends of the zucchini and slice them lengthwise into thin, lasagna noodle-width pieces.
4. In a bowl, mix the cottage cheese and egg whites with salt and pepper until evenly combined. Set aside.
5. Dice the tofu into bite-sized pieces and set aside.
6. Spread a thin layer of marinara sauce evenly on the bottom of the greased baking dish.
7. Layer one zucchini's worth of slices over the sauce in the baking dish.
8. Evenly spread the cottage cheese mixture over the zucchini layer.
9. Add the diced tofu as the next layer.
10. Repeat the layers of zucchini, marinara sauce, and cheese. Top with mozzarella and season with salt and pepper.
11. Bake for 40 minutes or until the top is browned and bubbly. Serve and enjoy.