Zucchini Lasagna

8
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This fantastic tasting lasagna is quick and easy to put together with pantry items I always have on hand. You can leave the rind on the zucchini or peel it if you wish. If you do not have a mandoline make sure you have a very sharp knife to make sure you have nice thin strips of zucchini."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (270.3 g)
  • Calories 284.5
  • Total Fat - 13.7 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 146.1 mg
  • Sodium - 729.2 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 5.7 g
  • Protein - 23.1 g
  • Calcium - 509.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.1 mg

Step 1

Thinly slice the zucchini with a mandoline, spread over a clean kitchen towel and generously sprinkle with salt; let sit for 15 minutes.

Step 2

Use another clean kitchen towel and gently pat the moisture out of the zucchini strips.

Step 3

Mix the pasta sauce and sundried tomato paste together in a bowl and set aside.

Step 4

Mix the cottage cheese and egg together and set aside.

Step 5

Place just enough of the pasta sauce mixture to cover the bottom of a lasagna pan, layer a row of zucchini strips over the sauce and add a light layer of the cottage cheese mixture and pasta sauce mixture; top with a layer of shredded cheese and sprinkle a bit of the grated parmesan Continue layering in this manner until all ingredients are gone, making sure you leave enough of the cse to cover top.

Step 6

Cover with a layer of foil and bake in a preheated 350 degree Fahrenheit oven for 30 minutes; remove foil and cook for another 15 to 20 minutes until the noodles are completely softened and top cheese layer is completely melted.

Step 7

Remove from oven and allow cooling at least 15 minutes before slicing.

Step 8

Enjoy!

Tips & Variations


No special items needed.

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