Zucchini Lasagna
Directions
- 1Trim zucchini ends, slice lengthwise into 1/4-inch planks. Drizzle with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper. Toss.
- 2In a skillet, heat remaining olive oil. Add beef, 1/2 tsp salt, oregano; cook until browned. Stir in garlic.
- 3Remove pan from heat. Add marinara sauce and stir to combine.
- 4In a bowl, combine cottage cheese, 1/4 cup Parmesan, egg, remaining salt and pepper; mix well.
- 5Stir in spinach; break it up and distribute evenly.
- 6Coat a casserole dish with nonstick spray. Spread half the sauce in the bottom.
- 7Arrange half the zucchini slices, overlapping slightly. Top with cheese mixture.
- 8Top with remaining zucchini, sauce, mozzarella, and remaining Parmesan.
- 9Bake for 20 minutes, until cheese is melted and bubbly. Sprinkle with basil. Let rest 5-10 minutes.
Ingredients
- 3 medium/large zucchini
- 3 tbsp extra-virgin olive oil
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 1 lb lean ground beef or ground bison
- 0.5 tsp dried oregano
- 3 cloves garlic
- 1 24-ounce can prepared marinara-style pasta sauce
- 1 16-ounce container low-fat cottage cheese or part skim ricotta cheese
- 1 10-ounce package frozen chopped spinach
- 0.5 cup finely grated Parmesan
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
- 0.25 cup thinly sliced fresh basil
Equipment
mandolinbaking sheetlarge skillet9x13 inch casserole dish
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