Zucchini Lasagna

Ingredients

Sauce: You can make your own or use 28 oz of store bought stuff. Homemade is always better 🙂

  • 28 ounces crushed tomatoes
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Lasagna:

  • 8 ounces cream cheese, softened to room temperature
  • 3 cups cottage cheese, slightly drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 small to medium zucchini
  • 2 garlic cloves, finely minced
  • 1 teaspoon dried oregano
  • 12 no-boil lasagna noodles
  • 8 ounces part-skim mozzarella cheese, shredded

Directions

  1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
  2. Sauce: In a medium saucepan, combine all the sauce ingredients. Bring the mixture to a simmer and cook for about 10 minutes.
  3. While the sauce is cooking, prepare the rest of the ingredients:
  4. In a medium bowl, stir together the cream cheese, cottage cheese, salt and pepper.
  5. Trim the ends from the zucchini and cut in half lengthwise and then slice each half very thinly. The pieces should look like thin, zucchini pasta sheets or noodles. In a medium bowl, toss the zucchini with the garlic and oregano and season with salt and pepper to taste (about 1/4 – 1/2 tsp of each).
    Assembly:
  6. Spread 1/2 cup sauce on the bottom of the pan. (It will be a very thin layer)
  7. Spread out a single layer of zucchini so they cover most of the pan without overlapping. Layer 4 lasagna noodles, slightly overlapping
  8. Dollop 1/3 of the cottage cheese mixture over the noodles and try to spread evenly (easier said than done I know).
  9. Spread 3/4 cup of the sauce over the top, one layer of zucchini and sprinkle with 1/3 of the mozzarella. You’ll repeat this two more times. On the last layer use all of the remaining sauce.
  10. Cover the lasagna with foil and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly. Remove from the oven and let stand for 10-15 minutes before serving.

Another amazing recipe from Mel’s Kitchen Cafe 

One thought on “Zucchini Lasagna

  1. Pingback: January Meal Plan | The Monthly Lineup

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