Italian-Style Zucchini Lasagna
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil450 g
Extra Lean Ground Beef1 medium
Onion (diced)2 tsps
Garlic (prepared minced)1 tsp
Italian Seasoning1.75 cups
Cottage Cheese (2%)60 g
Baby Spinach (fresh)1.5 cups
Shredded Mozzarella Cheese1 cup
Shredded Parmesan CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spray an 8x12-inch casserole dish with cooking spray
3
Heat oil in a skillet over medium heat
4
Cook ground beef and onion until meat is brown and onions begin to soften, approximately 10 minutes
5
Drain grease
6
Add minced garlic, canned tomatoes, Diamond Crystal(R) Fine Sea Salt, and Italian seasoning to the skillet
7
Simmer until thickened, about 30 minutes
8
Drain or blot moisture from the zucchini noodles; place evenly over the bottom of the casserole dish
9
Top with 1/3 of the sauce, half the cottage cheese, all the baby spinach, and 1/3 of the mozzarella
10
Make another layer of 1/3 of the sauce, the rest of the cottage cheese, 1/3 of the mozzarella
11
Top with the rest of the sauce, the rest of the mozzarella, and the Parmesan cheese
12
Bake until the cheese is slightly browned, about 30 minutes
13
Allow to cool for 15 minutes before serving