zucchini lasagna

Happy Thursday, friends! I have a new recipe for you today. Yes, yes I know it's not dessert, but I promise you it's seriously delicious and so worth a blog post. Seems funny to me that I've only posted twice so far in 2013, and both my recipes have been savory. Truth be told, though, I haven't really made dessert yet this year. Not unless you count brownies from a box-mix! I officially live away from my parents now like a big girl, so I unfortunately don't get to indulge in their fancy kitchen appliances and well-stocked pantry... I have to deal with this little matchbox-sized kitchen that doesn't have a single window in it! I'm sure you can imagine how hard it is to take pictures in here. Not to mention, when I find a recipe I like, I usually am missing some stuff. So who wants to go to the store to get one thing? Not me! These recipes so far have been savory because, well, someone's gotta make dinner.

I figured that if I'm gonna be cooking dinner anyway, I might as well take pictures and share it with you all! Which brings us to this delicious Zucchini Lasagna. Now, I am a huge fan of my mom's classic Italian lasagna, but I find my version to be a lot easier. And lighter! This dish is seriously fast to throw together, but packs big flavor. I love that it uses thinly sliced zucchini instead of lasagna noodles, which makes the dish low in carbs and helps you sneak in a few extra veggies! I also use fat-free cottage cheese instead of ricotta or bechamel sauce, which ups the protein content and helps you feel full and satisfied without being full of fat! The real star of the show though, is your meat sauce. I use my mom's recipe, which I posted about HERE, but feel free to use your favorite! I'm sure you could use a jarred sauce in a pinch as well, but I really do advise using a homemade sauce to make sure your lasagna is extra tasty. This lasagna is easy, delicious, and a healthier way to get your Italian food fix!

Zucchini Lasagna
Adapted from E-Z Meals
Yields: about 4 servings

2 zucchini, thinly sliced {a veggie peeler works great for this!}
16 oz. fat-free cottage cheese
1 egg
1 cup shredded Italian blend cheese
1/2 cup parmesan cheese
your favorite Italian seasoning
2 cups of pasta sauce with meat {here is MY version}
salt, pepper, nonstick spray

Preheat the oven to 425F. Slice your zucchini, and lay your slices in a single layer on some paper towels. Sprinkle with salt, and top with another layer of paper towels. Let them sit for about 30 minutes if you can, to help them get rid of some water! Otherwise your lasagna will be a bit soggy. In a medium bowl, mix together the cottage cheese, egg, parmesan, seasonings, salt, pepper, and half of the shredded cheese. Once ready, spray an 8x8 baking dish with nonstick spray, and lay down a thin coat of your meat sauce. Top with a single layer of zucchini, then a layer of the cheese mixture. Top with more meat sauce, zucchini, and cheese, and end with a layer of sauce. Top with the remaining shredded cheese. Bake the lasagna for about 30 minutes, then broil for a couple minutes to make sure the top is crunchy and caramelized. Watch the broiler carefully!! For best results, let the lasagna rest before serving. Because of the zucchini, it may be a little watery at the bottom. If serving guests, I suggest cooking the day before and reheating before serving, as it really does hold up and present itself better the second day. Enjoy!!