Zucchini Lasagna
By Hklbrries
Variations:
During the last 10 minutes top with thinly sliced tomato and grated Parmesan cheese.
Sprinkle with Spanish paprika.
Garnish with parsley before serving.
- 4
Ingredients
- Variations:
- 4 zucchini, sliced diagonally 1/4- to 1/2-inch thick
- 8 oz lowfat cottage cheese, small curd
- 2 1/4 cups mozzarella cheese
- 2 cups tomato sauce
- 3/8 tsp garlic powder (separated into thirds)
- 3/4 tsp marjoram, crushed (separated into thirds)
- 3/4 tsp oregano, crushed (separated into thirds)
- 2 tbsp grated Parmesan cheese
- During the last 10 minutes top with thinly sliced tomato and grated Parmesan cheese.
- Sprinkle with Spanish paprika.
- Garnish with parsley before serving.
Preparation
Step 1
Preheat oven to 350 F or 180 C. In a 10-inch round, 4-inch deep casserole, layer the bottom with zucchini slices. Next, spread about 3 tablespoons of the cottage cheese over the zucchini. Top with about 1/4 cup mozzarella cheese and 1/4 cup of tomato sauce. Then sprinkle 1/4 teaspoon of marjoram and 1/4 teaspoon of garlic powder on top of the sauce. Repeat this process twice. For the fourth and last layer, use the remaining cheese and tomato sauce to top. Season each layer as directed above. Bake 45 minutes. Test the zucchini with a fork. During the last 5 minutes, sprinkle on 2 tablespoons grated Parmesan cheese. Bake an additional 10 minutes or until the zucchini is tender; cover during this time.