Recipe: Low-fat Low-carb HEALTHY Lasagna

February 8, 2018

Low-fat Low-Carb HEALTHY Lasagna



1 zucchini, cut in 1cm’ish slices length wise

1 eggplant, cut in 1cm’ish slices length wise

1 batch homemade pasta sauce : lean ground turkey, sautéed onions, garlic, mushrooms, bell peppers, 1 can diced tomatoes, 1 can tomato sauce, oregano, basil, thyme, salt, pepper

1 bunch/ container of spinach

1 container cottage cheese

Parmesan Cheese

½ cup low fat mozzarella or cheddar cheese

6 lasagna noodles


  1. Sprinkle eggplant slices (both sides) with salt to help absorb some of the moisture.

  2. Spray non-stick cooking spray in casserole/lasagna pan.

  3. Layer: pasta sauce (generously) on bottom of pan, followed by 3 lasagna noodles, cottage cheese, spinach, zucchini or eggplant slices. Then repeat: pasta sauce, zucchini or eggplant slices, cottage cheese, spinach. Finish with: lasagna noodles followed by pasta sauce, parmesan cheese and low-fat cheese of choice.

  4. Bake covered in a pre-heated oven 350 degrees for 30-40min. Test doneness by poking a knife through to see if the zucchini and eggplant are fully cooked. Remove cover and bake an additional 10-15min or broil 5min to crisp up cheese.

  5. Serve nice and warm.










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