Ingredients
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2 1/2
-
1/2
-
1/4
-
2
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
-
-
-
-
Directions
Zucchini Lasagna (Lasagne) – Low Carb,Great for anyone going low carb OR who has so many zucchini, they don’t know what to do!! 🙂 We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn’t eat them. 😉 The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. use my 11×7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.,I need to make this today for Saturday party, and 1 for Sunday party if the 1st turns out …Will it get watery if I cook it ahead of time?,Nice easy quick way to get a lasagna like dish. Only caveat as an Italian American I say USE ricotta please..it give any lasagna dish authenticity, better flavor and texture. Fresh basil adds more flavor too.
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Steps
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1
Done
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Cook Zucchini Until Tender, Drain and Set Aside. Fry Meat and Onions Until Meat Is Brown and Onions Are Tender; Drain Fat. Add Next 8 Ingredients and Bring to a Boil. |
|
2
Done
|
Reduce Heat; Simmer, Uncovered 10 Minutes or Until Reduced to 2 Cups. |
|
3
Done
|
in Small Bowl Slightly Beat Egg. |
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4
Done
|
Add Cottage Cheese, Half of Shredded Cheese and Flour. |
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5
Done
|
in (1 1/2-Qt.) Baking-Roasting Pan Arrange Half of the Meat Mixture. Top With Half of the Zucchini and All the Cottage Cheese Mixture. Top With Remaining Meat and Zucchini. |
|
6
Done
|
Bake Uncovered at 375 Degrees F For 30 Minutes. |
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7
Done
|
Sprinkle With Remaining Cheese. Bake 10 Minutes Longer. |
|
8
Done
|
Let Stand 10 Minutes Before Serving. |
