Healthy Test Kitchen
No Noodles About It Lasagna
Zucchini replaces pasta in this lasagna dish
Yields: 2 servings
Ingredients
2 zucchini, cut into 1/8 inch strips
1/2 cup onion
1/4 pound beef
1 cup grated cauliflower or broccoli
3 cups frozen spinach, defrosted
10+ tbsp marinara sauce
3/4 tsp garlic powder (I might have used a different amount)
1.5 tsp Italian seasoning (I might have used different amount)
9 tbsp cottage cheese or ricotta cheese (I used ricotta)
2 tbsp Parmesan cheese (I did not use)
3 tbsp shredded mozzarella cheese (I did not use)
Instructions
1. Preheat oven to 425 degrees.
2. Season zucchini with salt and pepper. Bake 5 minutes per side.
3. Lower oven temperature to 375 degrees.
4. Saute onion. Add beef. Cook until brown. Add grated cauliflower or broccoli, seasoning, and marinara sauce. Simmer for 10 minutes (or until vegetables soften).
5. Mix cottage cheese and Parmesan cheese together.
6. Layer meat sauce > zucchini > cottage cheese > meat sauce > zucchni etc.
7. Sprinkle with mozzarella.
8. Cover with foil and bake 1 hour.
9. Remove foil and broil 5-10 minutes.
Inspired by Dashing Dish
Notes: You might not need to bake it for the complete hour. Next time, see if it is ready earlier. You can also use this recipe as a starting point and add other ingredients (tomatoes, mushrooms, bell peppers, chicken, etc.)