Zucchini lasagna recipe without noodles

Zucchini lasagna recipe without noodles
Zucchini lasagna recipe without noodles

This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.

 

For eight servings:

 

     2-3 zucchinis, sliced lengthwise about 1/4-inch thick or less

     1 pound low-fat cottage cheese or ricotta

     2 eggs

     Fresh basil or fresh parsley

     1 jar of your favorite spaghetti sauce

     1/2 pounds mozzarella

      Freshly grated parmigiano-reggiano cheese

     Salt, ground pepper

 

Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

 

Stir cottage cheese, eggs, basil together in a bowl.

 

Grease the baking pan sauce (take ¼ of the sauce). Now lay out the layers. First, place a layer of zucchini, and then layer the following: cottage cheese mixture, sauce, and mozzarella. Repeat… Sprinkle the third layer with Parmesan cheese.

 

Preheat oven to 325 degrees F (165 degrees C). Bake for 45 minutes.

 

Amount Per Serving: 242 calories, 17 g protein, 9 g fat, 8 g carbohydrates, 2 g fiber.

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