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
Ingredients:
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
1 egg
about 1/2 tsp dried basil
ground pepper
Directions:
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
Cathy Pattison
Thursday 6th of June 2013
This lasagna looks fabulous. I am diabetic and trying to find ways to cut back on carbs. This looks like an amazing way to do that. hank you.
nettiemoore11
Thursday 6th of June 2013
So happy you found this recipe Cathy, perfect for Lo Carbers. I have been eating this way for years! Nettie