This is super comfort food, folks! I wanted to make Lasagna but of course with out the noodles. Soooooo ZUCCHINI!!!! It was yummy! Doesn’t look so pretty but it’s good!
Start by browning your meat with some garlic & onion.
Add in your spaghetti sauce (or make more).
While that simmers away. Use a veggie slicer and cut your zucchini in thin slices. If you don’t have a veggies slicer, you can use a knife just make sure it’s thin.
Sprinkle the zucchini generously with salt and place in a strainer in the sink or a bowl to let the water drain out of it. This really helps the cooking process as well as keeps the excess water out of your lasagna. Let it sit for 30 minutes or so. You can cover with a towel to get all the extra water out of it.
Get a big dish ready to layer your lasagna. Mix up your cottage cheese, mozzarella, eggs, and herbs.
Begin to layer your casserole.
Bake your lasagna casserole.
Serve it up! ENJOY!
I made homemade sprouted whole wheat bread, cut up small pieces and turned into garlic toast. Just one toast for me but the kiddos LOVED it. If you follow Trim Healthy Mama this is an S dinner! Cheesy Yummy Goodness without any gluten!
ZUCCHINI CHEESY LASAGNA CASSEROLE
serves 8-10
by Sarah Criddle
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Ingredients:
1.2 to 2 pounds of ground low fat turkey meat
3- 6oz cans of tomato paste (unless you have your own sauce made up)
3 to 4 big zucchinis washed and sliced long ways very thin (I use a Mandoline slicer)
2 1/2 cups of mozzarella cheese (more if you like it really cheesy)
2 cups of cottage cheese (more if you like it cheesy)
2 eggs
1 1/2 cups of water
Italian herbs to taste
salt & pepper to taste
1/2 cup of parmesan cheese on top
1/2 cup of onions chopped fine
3 cloves of garlic chopped fine
2 tsp truvia (for spaghetti sauce)
olive oil
Directions:
Chop your onion and garlic. Cook it and the turkey meat in a little olive oil until browned. Salt and pepper to taste. Slice up the zucchini long ways really thinly. Salt generously and set in a strainer to drain off extra water. Allow zucchini to sit for at least 30 minutes. Place in a dish towel and gently press the excess water out. Mix up the tomato paste with Italian spices, 1 1/2 cups of water, more if needed into the meat. Simmer for 10 minutes. Mix up the cottage cheese, eggs, 1/2 cup of mozzarella cheese with Italian Herbs. Put one small scoop of meat sauce at bottom of pan. Add a layer of zucchini. Add more sauce, then cottage cheese mixture, then mozzarella cheese, then zucchini. Repeat layers until all done. Sprinkle the last of the cheese on top and the parm. Cover with foil and bake for 350 degrees for 45 minutes. Enjoy!!
This looks like my type of dinner or breakfast! YUM!
I actually did have it for breakfast yesterday! It was better the next day! 😉
I love your recipes!! I am making your zucchini lasagna. I’m really excited!! Herbs and spices are not my strong point. Can you tell me what herbs/spices you used and how much? Thanks!
Yes, i use a good tsp to tsp & a half of garlic! About the same of oregano & 1/2 tsp of basil. A pinch of red chili flakes too! And of course salt & pepper !! Hope that helps some!!!
Mrs. Criddle, I made this lasagna tonight. I’m not a great cook so I just wasn’t sure how much Italian herbs and spices to add. I added WAY too much! Not good. I guess I’ll try again .
Eeek… sorry I didn’t get to your comment sooner! <3
Does this recipe make a good freezer meal?
I have not tried it but I don’t see why it would not! I would recommend putting it back in the oven to heat up. 🙂
I love using zucchini in place of noodles. Thank you Mrs. Criddle for all the great recipes.
this looks delicious! I love zucchini and this might be a way to get my kids and hubby to eat it as well.
Mrs Criddle! I recently made this twice
– once in the way you just described. HUGE hit with my fiance who did not even know it was THM!
-and the second time lightly grilling the raw zucchini on a pan first, and using just seared andouille sausage, basil, mozz and cottage cheese instead of sauce.
The grilling of the zucchini really helps with excess moisture after baking.
And it freezes and reheats SO well.
Thank you for sharing!!
ThIs looks wonderful and I can’t wait to try it with our zucchini coming in from the garden. Is it still s with a slice of sprouted bread or does that bring it to s helper?
I think it would be closer to an S helper or crossover… if it’s a small enough piece, I think you would be ok!
Can’t wait to make this tomorrow night!!! What sprouted bread do you recommend to go with this meal? Thank you!!!!
YAY! I would probably use Ezekiel’s but that will also make it a crossover… if you are ok with that!
Thank you so much!!! It’s in the oven now!!! Kids can’t wait!!! I ended up making a loaf of Gwen’s bread with dough I already had in the refridge. I think that will make it a crossover too. But it taste sooooo good!!! Thank you for being a blessing to all!!!
Great choice! Gwen’s bread is amazing!!