For thanksgiving this year I decided to make myself a low-carb lasagna. I haven't had a chance to eat lasagna in a long time because of the ricotta cheese, but I found a tofutti product which is a dairy and soy free substitution. I took inspiration from the this recipe. Instead of noodles, I used my mandolin to slice zucchini, season with salt and pepper and baked for 5-6 min each side at 425F.
While it baked I began with the filling, I made way more than needed for one dish. I used a package of chopped spinach and half a package of chopped broccoli. Once cooked and drained, I added chopped onion and the pasta sauce to it (I used newman's own tomato basil and marinara sauce) stirred it up, then added protein powder and fiber and stirred again. Last I added a large dash of garlic seasoning stuff I had. 
Finally it was time to assemble. Two layers first of the veggie mixture, then a layer of the zucchini, then the tofutti ricotta with goat mozzarella sprinkled on top. Add a bit of salt and pepper to the top and covered with foil.
It was in the oven at 375F for about 40 min then uncovered for another 5-10 min. I wanted to dig in but managed to wait for another 15 min for it to cool down a bit.If(when) I do this again I think I'll put a thicker layer of zucchini maybe in a basket weave formation and possibly add chopped tomatoes.
At about 200 cal per serving I have to say this is the best way to over indulge for the thanksgiving holiday!