Zucchini Lasagna

Hey all. I hope everyone had a wonderful weekend! Oh, I forgot to mention that Friday was my One Year Blogiversary! I had no idea when I started this blog how many friends I would make but not actually meet. On those days when I feel like I am missing something I come here & feel complete. So, thank you!  One favorite blogger of mine is having me guest post at her Circus so go on over & check it out. Should be up at midnight.

So, the weekend was great, had some sushi & martinis, tennis with my best friend on Saturday morning, Monsters vs. Aliens with the little guy & this Zucchini Lasagna on Sunday night.

I found this in my Clean Eating magazine so you know it's healthy plus we all really enjoyed it!!!!!! 

1 large onion, chopped
4 cloves garlic, minced
24 oz jar low fat low sodium tomato sauce
1 lb extra lean ground chicken or turkey
Sea salt & black pepper, to taste
1 egg
2 cups low-fat cottage cheese
1 tsp whole wheat flour
1/2 cup skim mozzarella cheese, shredded & divided
2 1/2 medium zucchini, sliced into 1/4 inch pieces

Preheat oven to 350. In a large nonstick pan, saute onions & garlic over medium heat until tender. Add tomato sauce & ground meat & cook for about 10 minutes. Season with salt & pepper. Remove from heat.

In a small bowl, slightly beat the egg. Stir in cottage cheese, flour & 1/4 cup of the mozzarella. Pour 1/2 of the meat tomato sauce into a 1 1/2 quart roasting pan. Top with half of the zucchini slices & then all of the cottage cheese. Cover with remaining meat tomato sauce & zucchini. Bake uncovered for 30 minutes. Sprinkle with remaining mozzarella cheese & bake 10 minutes longer.

Let stand 10 minutes before serving.

{My Thoughts}

Recipe called for 2 garlic cloves but I always double it. The casserole dish I used was 2 quarts & was perfect. The standard 9 x 13 x 2 casserole dish would be a bit big so find the baking dish that works for you before you start. As for the zucchini, the recipe called for 2 medium zucchini but I found I used a little more. I also cut the zucchini to fit the pan just right.

The recipe did not specify whether the sauce should be a standard tomato sauce that you find with the diced tomatoes or the tomato sauce that's in with the spaghetti sauce so I opted for Classico Cabernet Marinara. It had the lowest amount of sodium of most of the others & was low in fat.

My only complaint here is that the lasagna was very watery as I pulled out the first few pieces. I needed a slotted spatula & had to serve it in bowls. However, the next few pieces were much better as you can see from the pics. I recommend you slice the zucchini, salt it generously & let it sit for 1/2 hour to draw out the moisture. Pat dry & then proceed. 

{Click Here to Print Recipe}

Visit Lisa at Blessed with Grace for more Tempt My Tummy Tuesdays! And I am hoping to have a couple of different bits of good news to share  in the next day or two, so stay tuned.