I love lasagna! I especially love cleaned-up takes on the tradtionally high-cal favorite. My friend Alyson passed along this zucchini lasagna recipe and I couldn’t wait to try it. I was also pretty excited to make use of another wedding gift, a mandolin slicer, to prep the zucchini.
I should mention here that I have a tendancy to trip, stumble, and klutz my way through each day and I was a bit worried about facing the mandolin. After sizing it up, I felt pretty confident and preemptively told myself, “You can even blog about how you mastered this new kitchen tool, accident-free!”
Cut to 10 minutes later when my hand slipped, the safety fell off, and I sliced through my fingertip. Cooper jumped up to my rescue, barking in response to my reactions but there wasn’t much he could do for me. These types of things tend to happen when Chris, a firefighter and EMT, is at work (helping people who’ve had accidents… like myself). I needed his professional opinion so we had a Facetime call (thank goodness for the iPhone!) and he concluded that I was going to be just fine. At his suggestion, I got some gauze, sat down, and took a break.
Soon enough, I got back up and running with my newly bandaged finger. I adapted this recipe a bit on the fly, adding chopped spinach in the cottage cheese mixture for an added health boost. Tip: to prevent a soupy lasagna, dry out the zucchini before baking by salting them and waiting for 10 minutes. You will see the moisture “sweat” out. Once you soak up the extra water, you’re good to go!
- 1 tbsp. olive oil
- 1 large onion
- 2 cloves of garlic
- 2 medium zucchini, sliced into ¼” thick pieces
- 10 oz. ground chicken
- 1 24 oz. jar of low-fat, low-sodium tomato sauce
- 1 egg
- 2 cups low-fat, low-sodium cottage cheese
- 1 tsp. whole wheat flour
- 1 package of chopped spinach, thawed and drained
- ½ cup finely shredded 2%, low-sodium mozzarella cheese
- Preheat oven to 350°F
- In a large frying pan or dutch oven, saute onion and garlic in olive oil over medium heat until tender.
- Add tomato sauce and ground meat, and bring all ingredients to consistent heat for 10 minutes (or until browned). Season with salt & pepper, to taste. Remove from heat.
- While meat sauce is cooking, salt the zucchini to remove excess moisture. Soak up excess beads of moisture after 10 minutes.
- In a small bowl, slightly beat the egg. Stir in cottage cheese, flour, spinach, and ¼ cup mozzarella cheese.
- Pour ½ tomato sauce into a 13×9 baking dish. Top with a layer of zucchini slices, followed by a layer of cottage cheese mixture.
- Cover with the remaining tomato sauce and top with zucchini.
- Bake uncovered for 30 minutes.
- Sprinkle with remaining mozzarella cheese and bake 10 minutes longer.
- Let stand 10 minutes before serving.