I discovered something yesterday….
It is possible to make a completely delicious lasagna, without the noodles.
Here is what I did.
I sliced 2 zucchini in long, thin slices. Then I browned them on both sides in some olive oil, and drained on paper towel.
I made a sugar-free marinara sauce from scratch with spicy turkey sausage.
I made the cheese layer with full-fat cottage cheese, egg, parsley, garlic, and a bit of fresh Parmesan.
I used shredded Mozzarella for the 4th layer.
I served it with a salad, and it was SO good! Learning to reduce unnecessary carb intake while increasing veggie intake is a beautiful thing.
Yes this takes some effort. My recipes are rarely simple. But I’m worth it.
And so are you.
Zucchini Lasagna
Layer 1:
2 large zucchini, cut into long, thin slices and then browned on both sides in some olive oil
Layer 2:
2-28 ounce cans of no-salt added diced tomatoes
1/4 cup extra virgin olive oil
10 garlic cloves, minced
2 tsp sea salt
1 tsp dried oregano
6-8 fresh basil leaves
1 pound turkey sausage
1/2 tsp cayenne pepper
Layer 3:
2 cups cottage cheese
2 eggs
1/4 cup fresh Italian parsley (or 2 tbsp dried)
1/4 cup fresh Parmesan cheese
1 tsp minced garlic
Layer 4:
4 cups shredded mozzarella cheese
Preheat oven to 350 degrees.
Prepare the marinara sauce first. Heat the oil over medium heat in a stock pot. Add the garlic and cook until slightly browned. Add the remaining ingredients and stir. Reduce to medium low and cover. Cook for 15 minutes.
Brown the sausage and drain. Add the cayenne pepper. Add to the marinara sauce.
Now prepare the cheese mixture. Add all ingredients for layer 3 to a mixing bowl and stir well.
Spray a 9×13 glass baking dish with non-stick spray.
Ladle in some marinara to cover bottom of dish.
Place half of your sliced, browned zucchini as your first layer, like you would lasagna noodles.
Scoop in half of your cottage cheese mixture, and spread evenly over the zucchini.
Add enough marinara to cover.
Scatter with half the shredded mozzarella.
Repeat with other half of ingredients.
Bake for 45 minutes, covered with aluminum foil. Then uncover your lasagna and bake for 15 minutes more so the cheese will brown.
Whew! You’re done.
This makes 12 big servings. Or 472 bariatric sevings.


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