RECIPES
Roasted Zucchini Low Carb Lasagna
by SusySedano | Jul 16, 2012
- PREP
- 40 m
- COOK
- 30 m
- TOTAL
- 1h 10m
Enjoy lasagna and get filled up with veggies instead of pasta!
INGREDIENTS
SERVES 6
- 8 Large Zucchini
- 4 cups Spinach-frozen
- 2 cups Portobello Mushroom
- 2 cups Trader Giotto's Marinara Sauce
- 2 cups Non-fat Cottage Cheese
- 1/2 cup Basil, Fresh
- 1 medium Yellow Onion
- 1 tsp Fresh Oregano
- 4 Garlic Clove
- 1/2 cup Shredded Parmesan Cheese
DIRECTIONS
1
Heat oven to 375
2
3
Thaw spinach and drain liquid - set aside.
4
Using a mandolin slice zucchini length wise into long strips. Place on paper towel and sprinkle with salt. Let stand 15-20 minutes then blot moisture.
5
Arrange zucchini on baking sheet and bake until slightly browned.
6
Slice yellow onion and saute.
7
Slice mushrooms and saute.
8
Mix non fat cottage cheese with spices, herbs and garlic.
9
In a baking dish - spray with non stick cooking spray.
10
Layer the zucchini, onion, spinach, 1/3 of non fat cottage cheese mixture, marinara sauce.
11
Repeat until there is a layer of zucchini on top.
12
Cover with foil and bake for 20 minutes.
13
Remove foil, sprinkle with Parmesan cheese and bake again until cheese is a bit melted.
14
Remove from oven and let set up for 10 minutes.
15
Slice, Serve and Enjoy!
