Zucchini Lasagna

I made a version of Zucchini Lasagna that is part of the Dash Diet. It was okay. In this recipe, I did miss the salt that would have been added to the salt and the cheese mixture. I really liked the zucchini. DH and the kids didn't really enjoy it.

Here's my version:



Zucchini Lasagna
1 lb. cooked lasagna noodles, cooked in unsalted water
1 lb ground beef, seared in 1 Tbsp. olive oil until browned and caramelized
3/4 cup part skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat free (use low sodium cottage cheese to reduce sodium further)
1/4 cup Parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 tsp. basil, dried
2 tsp. oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 tsp black pepper



1. Preheat the oven to 350 degrees. Lightly spray a 9 x 13 pan with vegetable oil spray.

2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp. Parmesan cheese. Set aside.

3. In a medium bowl, combine remaining mozzarella and Parmesan cheese will all of the cottage cheese. I seasoned the mixture with some Italian Seasoning blend and pepper.

4. Combine tomato sauce and remaining ingredients. Add browned ground beef to tomato sauce. Spread a thin layer of the sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.

5. Repeat layering. Add a thing coating of sauce. Top with noodles, sauce and reserved cheese mixture. Cover with aluminum foil.

6. Bake 50-60 minutes. Cool for 10-15 minutes. Cut into portions. Serve and enjoy!


Peace and blessings,

Lisa