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
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.