Servings: 1
Calories: 324kcal
Ingredients
- 8 oz zucchini
- 8 oz tomato sauce 1/4 cup reserved
- 4 oz chopped yellow heirloom tomatoes
- 1 cup cottage cheese divided
- 1/4 tsp minced garlic
- 1/4 tsp minced onion
- 1/4 tsp garlic powder
- 1/8 tsp chives
- 1/2 tsp parsley
- 1/4 tsp oregano
- 1/8 tsp basil
Instructions
- 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
Nutrition
Calories: 324kcal | Carbohydrates: 32g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1977mg | Potassium: 1830mg | Fiber: 7g | Sugar: 24g | Vitamin A: 2674IU | Vitamin C: 72mg | Calcium: 251mg | Iron: 4mg
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