Zucchini Lasagna

By oldbklady

Ingredients

• 5 medium zucchini
• 1 lb lean ground meat
• 1 onion, diced
• 2 cups fresh broccoli, chopped small
• 2 cups fresh cauliflower, chopped small
• 2 cups fesh spinach, chopped
• 2 cloves garlic, minced
• sprinkle of seasoning salt salt & pepper
• 1 25 oz jar of spaghetti sauce
• 2 cups 1% cottage cheese (or fat free)
• 1/2 cup Parmesan cheese, grated
• 1 cup mozzarella cheese, shredded

Details

Servings 8
Preparation time 15mins
Cooking time 85mins
Adapted from joandsue.blogspot.ca

Preparation

Step 1

Preheat oven to 425. Line a cookie tray with parchment paper, set aside.

Slice zucchini into 1/8 inch slices. arrange zucchini on cookie sheet and bake at 425 for 5 minutes on each side. Remove from oven and then turn oven to 375.

For meat sauce - In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies begin to soften), stirring occasionally.

For cheese layer - Mix the cottage cheese and parmesan cheese together.

To assemble your lasagna - Spray 2 8 X8 pans with cooking spray.
Our layers went like this: Meat Sauce,Zucchini "noodles",Cottage cheese layer. Then, repeat that one more time - meat sauce, zucchini, cottage cheese. And end with - meat sauce, zucchini, sprinkle with Mozza cheese.
That's 3 layers of meat, 3 layers of zucchini, but only 2 layers of the cottage cheese.

Cover with tinfoil and bake at 375 for 50 minutes. Remove foil and bake for 10 more minutes, uncovered. Remove from oven and let sit for at least 10 minutes before serving to re-absorb some of the liquid. If you find your lasagna is really soupy then serve it with a slotted spoon.

Nutritional value is:
304 calories, 11 fat, 24.5 carbs, 27 protein, That is for 1/8 of the recipe or 1/4 of the 8x8 pan.