Farmer's Market: Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 zucchini, trimmed (326g)1 crookneck yellow squash, trimmed (124g)1c. 2% cottage cheese (226g)1 stem fresh basil2 stems fresh oregano3/4c pizza sauce (171g).4T, 1 heaping teaspoon parmesan (2g*)
Halve squashes lengthwise. Use a mandolin on the thickest setting to form ribbons. If you do not have a mandolin, place a half flat side down, and with your hand flat on top and pressing downward, take a slice off the bottom, remove and repeat until all squash as sliced.
Refrigerate in a single layer on a towel overnight. You may speed up the dessication process by salting slices and allowing them to drain in a colander or simply cook longer, until no juices flow.
In a loaf pan, start with a thin layer (Think of it as cooking oil.) of tomato sauce. Layer on top squash slices to create a single layer. Dollop on some of the cottage cheese. Then add more dollops of pizza sauce. (It will spread as you layer.) Repeat as necessary, about five layers.
Cook at 350F until cheese is melted, about 25min.
Coat the bottom of the pan
Serving Size: 1/2 loaf pan
Refrigerate in a single layer on a towel overnight. You may speed up the dessication process by salting slices and allowing them to drain in a colander or simply cook longer, until no juices flow.
In a loaf pan, start with a thin layer (Think of it as cooking oil.) of tomato sauce. Layer on top squash slices to create a single layer. Dollop on some of the cottage cheese. Then add more dollops of pizza sauce. (It will spread as you layer.) Repeat as necessary, about five layers.
Cook at 350F until cheese is melted, about 25min.
Coat the bottom of the pan
Serving Size: 1/2 loaf pan
Nutritional Info Amount Per Serving
- Calories: 194.1
- Total Fat: 4.3 g
- Cholesterol: 11.7 mg
- Sodium: 417.8 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 5.4 g
- Protein: 16.1 g
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