Noodle-Free Lasagna

You'll need -

2 Large Zucchini

1 Package of Frozen Chopped Spinach (thawed and drained)
1-2 Cups of Mushrooms, Sliced (depending on your love for mushrooms)
1 Bag of Low Fat Mozzarella Cheese

1 16 oz Container of Fat Free Cottage Cheese
1/2 Cup Parmesan Cheese
3 Cups of Meat Sauce (I use my Sirloin and Pepperoni Bolognese - see separate post below)

Directions -

Preheat oven to 325 degrees and grease a deep 9x13 inch baking pan.

Slice the zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt and bake for 12 minutes, let cook and blot dry...Try to get as much of the moisture out of the zucchini as you can. With all the veggies going into this recipe it WILL get very watery if you're not careful! (no matter what it'll have a little more water than lasagna with noodles!)

To assemble the lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 of the zucchini slices, 1/2 the cottage cheese,1/2 the mozzarella cheese...

then add all of the spinach (make sure the spinach free of any water) and all of the mushrooms...

Repeat by layering the remaining meat sauce, zucchini slices and cheeses. Sprinkle Parmesan cheese evenly over the top...

Cover with foil and bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees and bake an additional 15 minutes. Let the lasagna stand for 5 minutes before serving.

Mmmmm...Final Product

** side note -- I think most lasagnas taste better the next day, after they've had time to sit and the ingredients have had time to mingle! It's still delicious right out of the oven...But if you can make it ahead and let it sit overnight, I think it's better!! **

Makes 8 servings

Approximate Nutrition Facts Per Serving -

Calories - 348
Fat - 16.5  (9.1 Sat)
Carbs - 15
Fiber - 3
Protein - 35

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