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Zucchini Lasagna
4 cups water 6 cups sliced zucchini (about 3 medium) 1 teaspoon olive oil 1 pound ground round 1/4 cup Garlic Flakes 2 cups low-fat spaghetti sauce 1/2 teaspoon Sea Salt 1/4 teaspoon Ground White Pepper 1/2 teaspoon dried Sweet Basil 1/2 teaspoon Mediterranean Oregano 2 cups fat-free cottage cheese 1 tablespoon dried Parsley 2 large eggs, lightly beaten Cooking spray 1/2 cup dry breadcrumbs, divided 1 3/4 cups (3 1/2 ounces) shredded part-skim mozzarella cheese, divided Directions: 1. Preheat oven to 350º F 2. In a large saucepan bring water to a boil and add zucchini, cook for 3 minutes or until crisp and tender 3. Drain and cool 4. Place garlic, beef and oil in a large nonstick pan and heat to medium high until brown and crumbly 5. Add spaghetti sauce, basil, salt, pepper and oregano and cook for 1-2 minutes 6. Remove from hat 7. In a medium bowl, combine cottage cheese, eggs and parsley 8. Lightly coat a 3 quart casserole and arrange the zucchini slices 9. Sprinkle half of the breadcrumbs over the zucchini 10. Spread half of the cottage cheese next 11. Cover with half of the meat mixture 12. Cover with half of the mozzarella 13. Repeat the layers, but hold the remaining mozzarella 14. Bake for 40-45 minutes 15. Remove from oven and sprinkle the rest of the mozzarella and bake until cheese topping is melted and brown, about 7 minutes Serves: 10 Prep Time: 20 minutes |
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