Zucchini Meat Lasagna



1 lb hamburger (use any meat you like)
1 can/jar spaghetti sauce (I used Hunts garlic & Herb sauce)
2 zucchini
1 container cottage cheese (2 cups)
1/4 c Parmesan grated
1/2 c Parmesan shaved
1-2 Tbsp Italian seasonings
4 oz mozzarella, shredded
Salt

1- thinly cut the zucchini in strips. We used a vegetable peeler. Put aside in a colander tossed with some salt. (This is an important step. We didn't do this for long and our lasagna was hugely soupy. Still good, but I poured off the liquid to make it better when eating leftovers.) let them drain for 15 mins to an hour. Gets the water out of them. Rinse before using.
2- brown hamburger and drain. You could add red onion to the hamburger while cooking but we had none so I left that step out. It would only enhance the flavor if you did though.
3- add half the can/jar of sauce to the hamburger in the pan.
4- in a bowl, mix the cottage cheese and parmesans. If you only have one type of parm, use that. Some recipes call for an egg or two and this is what you would add them to. We didn't have any, so I left it out of the recipe. Add the Italian seasoning.

Time to layer!

Preheat the oven to 350 degrees
5- Pour almost the rest of the sauce into the bottle of a cake pan. I reserved just a bit to spread on the top at the end. Several tablespoons only.
6- layer in this order: 1/4 zucchini strips laid out, 1/3 hamburger/sauce mixture, 1/3 cottage cheese mixture, 1/4 of mozzarella sprinkled on. Repeat until you're left with 1/4 zucchini and 1/4 mozzarella. Mozzarella would normally come next in your order but we put the zucchini next to save the mozzarella for the top. Put the last zucchini layer, the rest of the sauce you saved, then the last of the mozzarella.
7- if you have any Parmesan left, sprinkle some on the top.
8- bake for 30-45 mins, watching for lots of bubbling and light browning top.
9- let sit for 10-15 mins for juices to thicken, we weren't really able to wait that long. So so good!


8 large servings - 316 calories, 8.5 carbs, 2.4 fiber per serving

Looks delicious!

looks amazing!!!

I don't have spaghetti sauce so what would be a quick substitute? I have on hand tomatoes, sauce, paste and herbs. Looks good!

We used canned sauce this time but usually when I need spaghetti sauce, I make my own: http://m.allrecipes.com/recipe/21066/spaghetti-sauce
I never put green onions because I never have any on hand and I use stevia instead of sugar.

It's very easy to make and so good. It can be frozen too if you don't use the whole batch.

Thanks, guess what's for dinner tomorrow night!

Guess what's for breakfast today! Last piece and it's all mine!! Lol

Well, it says eight servings and there are only two of us, so I will get several breakfast from it plus freeze some. Today I had Dreamy Cream Spinach soup and mashed fauxtatoes for breakfast. Usually can't handle traditional breakfasts.

I'm thinking of using cabbage instead of Zucchini and Ricotta instead of cottage cheese.

I'm heading out to shop tomorrow, any advice on the above ?



Jim

You can also use eggplant instead of zucchini.

I think those would be just fine although cabbage would give the lasagna a different taste and mouth feel. You'd have a shredded layer instead of flat pieces. But sounds yummy to me! Let us know how it comes out...

That's how I've made mine forever.
I find eggplant (roasted on the grill first) is sturdier than zucchini.

This sounds yummy! Thank you!

I was looking for a recipe for today.
I found it!

Thank you

I forgot about this recipe. Need to make this again!