Zucchini Lasagna
Zucchini Lasagna
Print RecipeSERVINGS
Ingredients
Meat Sauce
- 1 1/2 lbs ground turkey or beef
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 Tbsp Italian seasoning
- 1/2 Tbsp granulated garlic
- salt and pepper to taste
- 1 cup baby portobello mushrooms, sliced
- 24 oz marinara sauce see link in recipe notes, or use store-bought with no added sugar
"Lasagna"
- 6 zucchini more or less, depending on size
Cheese
- 2 cups cottage cheese
- 1 egg
- 1 tsp granulated garlic
- salt and pepper to taste
- olive oil cooking spray
Instructions
- Preheat oven to 375°F.
- Add meat, onion, bell pepper and spices to a large skilled and brown over medium high heat.
- Add mushrooms and cook until softened.
- Drain fat and return to pan.
- Reduce heat to low and stir in Marinara Sauce.
- Cover and simmer over low heat 15-20 minutes.
- Slice fresh zucchini in long slices 1/4 inch thick. Set aside.
- Blend cottage cheese, egg, garlic, salt and pepper in a blender until smooth.
- Spritz a 9x13 baking dish with cooking spray.
- To assemble lasagna, place a layer of zucchini in the bottom of baking dish. Add a layer of meat sauce and a layer of cheese mixture.
- Repeat step above.
- Bake 30 minutes; then turn up heat to 425°F and bake until cheese and sauce is bubbly. Remove from heat and let stand for 15 minutes before slicing to serve.
