Personal Veggie Lasagna

Preheat oven to 375 degrees

Use a mandolin to slice 1/2 of the zucchini into very thin strips, like lasagna noodles, and set aside

Chop remaining 4 oz of zucchini and place in a bowl with 3/4 cup tomato sauce, tomatoes, minced garlic, minced onion, chives, 1/8 tsp garlic powder, and 1/2 cup cottage cheese

Stir until well combined, then set aside

Spread reserved 1/4 cup tomato sauce evenly on bottom of meatloaf pan (Use loaf pan with a lifting trivet if you have one)

Cover sauce layer with zucchini strips

Spread 1/2 cup sauce mixture evenly over zucchini strips

Repeat layers of zucchini then sauce, finishing with a zucchini layer

Combine remaining 1/2 cup cottage cheese with parsley, oregano, 1/4 tsp garlic powder, and basil in a bowl

Spread evenly over top zucchini layer

Cover pan with foil then bake for 30 minutes

Remove foil and bake an additional 5 minutes

May want to let lasagna stand for a few minutes before removing from pan