Tofu Lasagna with Zucchini Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian lasagna made with tofu, zucchini noodles, marinara, cottage cheese, and melted mozzarella. A low-carb, high-protein take on classic lasagna that's hearty and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 small or 2 large zucchini
- 24 oz jar store-bought or homemade marinara sauce (I love Rao's Homemade)
- ¼ cup egg whites
- 1 cup low-fat cottage cheese
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon ground pepper (plus more to taste)
- ¼ cup freshly shredded parmigiano reggiano
- 1 16 oz package extra firm tofu
- 1 cup part-skim mozzarella cheese, shredded
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 757mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 292mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 757MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.