I don’t know about you, but I love zucchini! It’s delicious on it’s own, fried up in a pan with a little olive oil and garlic, and I’ve recently found out it goes well in chili! I follow a low-carb, keto, food plan and the last time I got a craving for lasagna… zucchini came to the rescue. Here’s my recipe for Zucchini Lasagna, which has all the delicious flavors of lasagna, without the guilt.
1 lb ground beef
2-3 medium or large zucchinis
1 large diced onion
1 diced bell pepper
1 cup cottage cheese
1 cup mozzarella or Italian blend shredded cheese
15 oz. canned tomato sauce OR half a jar of marinara/spaghetti sauce of your choice
Garlic powder or fresh garlic
Salt and pepper, to taste
Start by sautéing your onion and bell pepper with a little olive oil in a deep frying pan. Once veggies are soft, add ground beef and cook until done. While beef is cooking, pre-heat oven to 375 degrees. Use a slicer to slice your zucchini lengthwise (if you don’t have a slicer, slice it as even as you can). No need to peel zucchini. Lay the zucchini slices evenly on parchment paper on a baking sheet and sprinkle with salt. You’ll want to “dry” the zucchini in the oven for 10-15 minutes on each side to prevent excess moisture in the lasagna. You’ll know the zucchini is ready when they look a little ‘wrinkly’ and are starting to brown on the edges. When your beef is thoroughly cooked, drain, and then add your sauce. Simmer meat sauce until thickened (15-20 minutes). You’ll want the sauce to be pretty thick, again… to avoid excess moisture. While you’re waiting for zucchini in the oven and sauce to thicken, put 1 cup cottage cheese in a bowl, mix in 1 egg and a tablespoon or so of parsley and set aside.
When sauce is thick and zucchini is “dry,” it’s time to assemble your lasagna! In a baking pan, start with a layer of zucchini on the bottom. Then, add about half the meat sauce on top. On top of the meat, add a couple dollops of your cottage cheese/egg/parsley mix (or spread about half of it evenly – it’s up to you). Add the rest of your zucchini on top of the meat sauce/cottage cheese. Then, add the rest of the meat sauce on top of that, a few dollops of cottage cheese, and finally… top with mozzarella or Italian blend shredded cheese! Bake for about 45 minutes, or until cheese on top is golden brown. Enjoy!