This healthy spin on an Italian classic recipe comes with some extra nutrients, including vitamins A, C, and K, as well as potassium.
1 h 10 min
1 lb (450 g) beef ground meat
2 garlic cloves
1 tsp olive oil
salt and pepper
28 oz (800 g) crushed tomatoes
2 tbsp basil
1 tsp thyme
1 tsp rosemary
3 medium size zucchinis
15 oz (about 425 g) cottage cheese
16 oz (about 450 g) mozzarella cheese
60 g parmesan cheese
1 large egg
Add olive oil to a medium heat pan. Saute onions and garlic, about 2 minutes.
Add meat to the pan. Brown the meat and season with salt. Drain from fat.
Add tomatoes, basil, salt and pepper and cook on low heat for 30 minutes.
Preheat the oven to 350° F (180° C).
Meanwhile, slice zucchinis into thin slices using a cheese cutter or mandolin. For a firmer result of the lasagna spread the zucchini slices over a baking sheet, add some salt on top and put aside. Wipe off the moisture that comes out with a paper towel.
In a bowl, mix cottage cheese with parmesan and eggs.
Put some sauce in the bottom of a 9×13 casserole. Cover the with a layer of zucchini, add some of the cottage cheese mixture and top with mozzarella. Repeat this procedure until all ingredients are used. Top with sauce and mozzarella and.