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Roasted Zucchini Low Carb Lasagna

by SusySedano  |  Jul 16, 2012

Roasted Zucchini Low Carb Lasagna
  1. PREP
  2. 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!