Tasty Zucchini Lasagna
- 1 h 10 min
- 345 kcal
This healthy spin on an Italian classic recipe comes with some extra nutrients, including vitamins A, C, and K, as well as potassium.
Ingredients
8 servings
- 1 lb (450 g) beef ground meat
- 2 garlic cloves
- 1 onion
- 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
Instructions
- 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.
