Lasagna with Zucchini

Lasagna noodles layered with creamy cottage cheese, tomato or meat sauce and veggies, featuring sliced zucchini for added nutrition.

Ingredients:

9 lasagna noodles

1 cup sliced zucchini (plus more for the top)

1/2 cup sliced onion

1/2 cup sliced mushrooms

1 tbsp olive oil

3 cups tomato or meat sauce

1 cup cottage cheese

1 cup shredded mozzarella

1/4 cup Parmesan (plus more for the top)

1 egg

zest of 1/2 a lemon (adds a nice pop!)

salt and pepper to taste

1 tbsp fresh chopped basil 

Start by cooking the lasagna noodles, drain then set aside. Meanwhile, on medium high heat, cook the zucchini, onion and mushrooms in 1 tbsp olive oil for about 5 minutes or until just lightly golden. Remove from heat. In a bowl mix the cottage cheese, mozzarella, Parmesan, egg, zest of lemon, salt, pepper and basil together. Spread a scant amount of the tomato or meat sauce on the bottom of a 9 X 13" baking dish and place 3 noodles on top. Spoon the cottage cheese mixture on top then distribute the cooked zucchini, onion and mushrooms on top of that. Now continue adding noodles and sauce, noodles and sauce, finishing with sauce to cover the last layer of noodles. Slightly overlap thin slices of zucchini over the sauce and sprinkle with Parmesan. Cover dish with foil and bake at 350°F for 45 minutes. Uncover and return to the oven for 10-15 minutes. Broil 2-3 minutes then cool 10 minutes before cutting.

Serves 6

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