Calories Per Serving: 320
Servings: 1
Ingredients:
8 oz zucchini
8 oz tomato sauce, 1/4 c reserved
4 oz yellow heirloom tomatoes, chopped
1 c cottage cheese, divided
1/4 t minced garlic
1/4 t minced onion
1/4 t garlic powder
1/8 t chives
1/2 t parsley
1/4 t oregano
1/8 t basil
Directions:
- Preheat oven to 375 degrees
- Use a mandolin to slice 1/2 of the zucchini into very thin strips, like lasagna noodles, and set aside
- Chop remaining 4 oz of zucchini and place in a bowl with 3/4 c tomato sauce, tomatoes, minced garlic, minced onion, chives, 1/8 t garlic powder, and 1/2 c cottage cheese
- Stir until well combined, then set aside
- Spread reserved 1/4 c tomato sauce evenly on bottom of meatloaf pan (Use loaf pan with a lifting trivet if you have one)
- Cover sauce layer with zucchini strips
- Spread 1/2 c sauce mixture evenly over zucchini strips
- Repeat layers of zucchini then sauce, finishing with a zucchini layer
- Combine remaining 1/2 c cottage cheese with parsley, oregano, 1/4 t garlic powder, and basil in a bowl
- Spread evenly over top zucchini layer
- Cover pan with foil then bake for 30 minutes
- Remove foil and bake an additional 5 minutes
- May want to let lasagna stand for a few minutes before removing from pan
