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Zucchini Lasagna

Created by QueenBea on August 21, 2018

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

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!