Zucchini Lasagna
Recipe: #30183
August 21, 2018
Categories: Cheese, Mozzarella, Parmesan, Italian, Oven Roast, Gluten-Free, Low Carbohydrate, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.