Zucchini Lasagna

I started making this lasagna a few years ago. I was modeling and wanted something that  was filling but without the carbs of pasta or guilt of a few tubs of ricotta. So, I put together a dish that I’ve been making at least once a month ever since. Even my lasagna loving boyfriend and roommate approved. *Our roommate, Ed, loves lasagna so much he tried to eat a different lasagna every week for an entire year…he lasted 34 weeks.

  • 2 tubs low fat cottage cheese *if this freaks you out you can substitute it with ricotta
  • 4 eggs, lightly beaten
  • 8-10 medium zucchini, cut into coins 1/8 inch thick
  • 700ml tomato passata sauce (pureed tomato sauce)
  • 2 basil leaves, roughly chopped
  • 1/2 cup parmesan, 4 tbsp reserved

Preheat your oven to 200ºC

  1. In a food processor purée cottage cheese, eggs, parmesan, basil and some fresh cracked pepper until smooth.
  2. Lightly oil a baking dish. Cover the bottom with a thin layer of tomato pasta.
  3. Arrange the zucchini around the dish, letting them overlap so it forms a solid layer.
  4. Take a few tables spoons of your cheese mix and smooth evenly over the zucchini layer. Then zucchini, tomato, zucchini, cheese etc..
  5. Continue the layers until you reach just below the rim. It is very important that the last layer below the top is cheese.
  6. Cover the top with reserved parmesan.
  7. Cook in the middle of the oven for one hour or until center bounces back when touched.
  8. Let cool for 10 minutes out of oven.


Processed with VSCO with a5 presetProcessed with VSCO with f2 preset

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