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Zucchini Lasagna

Here's how you make Zucchini Lasagna
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  • Servings: 8
  • Prep: 20m
  • Cook: 45m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 jar (650 ml) pasta sauce (classico sausage pasta sauce)
  • 1 jar (218 ml) classico sundried tomato pesto
  • 434 grams zucchini (2 medium zucchini, sliced lengthwise, salted to remove water and patted dry)
  • 1 cup cottage cheese
  • 1 egg (medium)
  • 2 ounces grated parmesan cheese (freshly grated)
  • 12 ounces shredded cheese (I use a mixture of mild cheddar and mozzarella)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 cheese to cover the 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 the top cheese layer is completely melted.

  • Step 7: Remove from oven and allow to cool for at least 15 minutes before slicing.

  • Step 8: Enjoy!

We hope you enjoy this recipe!

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