“Once again, my life has been saved by the miracle of lasagna.” Quick, name that movie!
It’s Garfield! Who doesn’t love Garfield? For me it’s one of those movies that never gets old. Confession time: My love of lasagna rivals that of Garfield’s. I also really love summer zucchini (trying to buy zucchini in the winter is not a good idea- ever).
We are gathered here today to celebrate the union of zucchini and lasagna in holy matrimony…
Assemble your ingredients!
Layer your ingredients. Tomato sauce, zucchini, spinach, tomato sauce, cottage cheese mix, asiago. Repeat. I forgot to add the herbs to the cottage cheese and egg whites, so I placed them in spinach. Hey, all that matters is that they’re in there! Top with cheese! (I ran out, oops!)
Pop it in the oven for an hour and dig in immediately! Just be careful not to burn your tongue like I did. Simple summer salads are always a good idea.
No Noodle Zucchini Lasagna
adapted from Say Yes to Hoboken
- 1 large zucchini, thinly sliced
- 2 cups prepared tomato sauce (use from a jar if you want)
- 2/3 cups cottage cheese
- 3 tbsp egg whites (or 1 egg)
- 1 tbsp basil, roughly chopped
- 1 tbsp cilantro, roughly chopped
- 2-3 cups fresh spinach, roughly chopped
- 3-4 oz grated asiago or parmesan (add some mozzarella if you feel like it)
Preheat oven to 350F. Spray an oven-safe dish and set aside.
In a bowl, toss the zucchini slices with some salt and set aside for 10-15 minutes or until you begin to see water on the zucchini. Rinse, drain, and pat dry.
In a separate small bowl, mix the egg whites (or egg), cottage cheese, basil, and cilantro. Set aside.
In the dish you will be using, begin to layer the ingredients. Start with a layer of tomato sauce, then layer zucchini, spinach, tomato sauce, cottage cheese, and asiago. Continue to layer until no ingredients remain, ending with asiago. I usually end up with 2-3 layers, depending on the size of your dish.
Cover with foil and place in the oven for 1 hour, removing foil for the last 15 minutes.