Sometimes I just feel like having lasagna without all of the carbs and guilt. This is the perfect recipe for that. Even my kids love it. I used Zucchini in this recipe, I have also used eggplant before, which is very good too!
NOODLE FREE LASAGNA
Noodle Free Lasagna
2-3 zucchinis, sliced lengthwise about 1/4-inch thick or less
1 jar of your favorite spaghetti sauce ( I like Rao’s Marinara)
fresh spinach, roughly chopped
16oz. container of cottage cheese
2-3 cups of grated mozzarella cheese
freshly grated parmigiano-reggiano cheese
about 1/2 tsp dried basil
Mix together cottage cheese, egg, basil and pepper. Slice zucchini about 1/4-inch thick or less. Cover bottom of glass baking dish with sauce, and then layer the following: zucchini, spinach, sauce, cottage cheese mixture, mozzarella. Repeat. Top with fresh parm, sprinkle with dried basil. Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.
Recipe adapted from George Stella Cookbook