Zucchini Lasagna
Ingredients
The vegetables
The sauce
-
1
pound
lean ground beef or ground bison
-
1
24-ounce can
prepared marinara-style pasta sauce
The cheese mixture
-
1
16-ounce container
low-fat cottage cheese or part skim ricotta cheese
-
½
cup
finely grated Parmesan cheese
-
1
large
egg
-
1
cup
shredded part-skim mozzarella cheese
The seasonings and extras
-
3
tablespoons
extra-virgin olive oil
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
dried oregano
-
3
cloves
garlic
-
1
10-ounce package
frozen chopped spinach
-
¼
cup
thinly sliced fresh basil
Instructions
- Preheat the oven to 350°F.
- Trim and slice the zucchini lengthwise into ¼-inch-thick planks and pat dry.
- Cook the zucchini on the grill or under the broiler with oil, salt, and pepper until browned.
- In a skillet, heat remaining oil and cook the ground beef with salt and oregano until browned.
- Stir in minced garlic and pasta sauce into the beef mixture.
- In a bowl, combine cottage cheese, Parmesan, egg, remaining salt, pepper, and spinach, mixing well.
- Coat a casserole dish with nonstick spray and layer half of the sauce, half of the zucchini, and all of the cheese mixture.
- Add another layer of zucchini and sauce on top.
- Sprinkle with mozzarella and remaining Parmesan cheese.
- Bake for 20 minutes, then top with fresh basil and let rest before serving.
Nutrition Facts (estimated)
Servings
6
Calories
401
Total fat
22g
Total carbohydrates
15g
Total protein
37g
Sodium
20mg
Cholesterol
97mg
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