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!
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.
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
by Sarah Criddle
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)
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)
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!!