Noodle Free Lasagna with Zuccini

http://dashingdish.com/recipe/no-noodles-about-it-the-best-low-carb-lasagna-ever/

No Noodles About It – The Best Low Carb Lasagna!

 

Here's the Dish

I love the taste of lasagna, however the heavy amount of “starchy carbs” and greasy cheese often leaves me with a ‘weighed down/sluggish’ feeling. I created this veggie-filled variation that has all the wonderful textures and flavors of traditional lasagna, without the ‘heavy’ after-effects!
I started by cutting my zucchini for the ‘noodles’…and like everything else I cook/bake, I just made it up as I went along with what I had in the house!

Method

The estimated total time to make this recipe is 30 - 45 Minutes.

1

For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.

2

For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.

3

For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)

4

Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.

5

Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.

6

Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.

7

Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!