Wheat-free zucchini lasagna
This amazing lasagna is made without pasta – all the savory goodness, and none of the heaviness.
In trying to keep to a flour-free diet, my daughter and I tried making lasagna with zucchini strips in place of pasta. We enjoyed it so much that this is our new go-to lasagna for year-round. It’s an extremely versatile recipe, and can be made with thinly sliced eggplant in place of the zucchini, and cauliflower rice (finely processed cauliflower) in place of some of the cottage cheese.
You can add chopped spinach, fresh basil and the seasonings of your choice. We kept it simple and delicious – but have fun, it’s your kitchen and your dinner!
- 1 large zucchini
- 2 cups lowfat cottage cheese
- 1 cup shredded cheese
- 1 cup chopped fresh spinach, optional
- 2 eggs
- 1 teaspoon marjoram
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 jar marinara
- 1/2 cup shredded parmesan
Preheat oven to 400° F.
Using a peeler, peel wide strips of zucchini from both sides of the vegetable. (Save center core to add to soups.)
Pour approximately 1/2 cup marinara into the bottom of a rectangular glass casserole pan.
Layer 5-6 slices of zucchini over it.
Mix cottage cheese with egg, shredded cheese, spinach and spices. Spread half of this mixture over the zucchini slices. Pour 1/2 cup marinara over the top.
Layer more zucchini slices, cheese mixture and marinara. On top layer, spread marinara over zucchini and sprinkle with parmesan.
Bake covered for 20-30 minutes. Uncover, and bake another 15 minutes or until cheese is bubbly and golden.
Related Topics: Vegetarian