Hey there, friends!
Are you ready for a fun twist on a classic dish? I’ve got something special for you today!
Let me introduce my cottage cheese zucchini lasagna.
It’s cheesy, hearty, and packed with veggies!
Perfect for a cozy dinner or meal prep for the week.
Trust me, it’s so good, you won’t even miss the noodles!
Let’s dive into this delicious recipe!
| Preparation Time | 30-45 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 60-85 minutes |
| Level of Difficulty | Medium |
Ingredients
- 5 medium zucchinis, sliced lengthwise into 1/8″ thick strips
- 1 lb ground turkey or beef
- 1 tablespoon oil for frying
- 1 1/2 teaspoons dried oregano, divided
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, plus additional for zucchini
- Ground black pepper to taste
- 1 tablespoon sugar, honey, or maple syrup
- 2 x 14 oz cans low sodium tomato sauce
- 1 box fresh spinach (11 oz) or 1 package frozen spinach, thawed and squeezed
- 15 oz container cottage cheese or ricotta cheese
- 1 large egg
- 3 tablespoons uncooked quinoa
- 8 oz shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
Step 1: Prepare Zucchini and Preheat Oven
Begin by preheating your oven to 375°F (190°C).
While the oven is heating, cut zucchini lengthwise into 1/8″ thick slices using a mandoline, boxed grater, or sharp knife.
Line a large baking sheet with a double layer of paper towels.
Lay the sliced zucchini in a single layer on the sheet and sprinkle with salt.
Set aside for 30 minutes to extract moisture from the zucchini.
Step 2: Cook Meat and Prepare Meat Sauce
In a large skillet over medium-high heat, add oil and the ground meat of your choice.
Cook for about 5 minutes, breaking the meat into small pieces and stirring continuously.
Add 1 teaspoon of dried oregano, basil, garlic powder, salt, and pepper to the skillet.
Cook for an additional 30 seconds to incorporate the spices.
Stir in the tomato sauce and a touch of maple syrup for sweetness.
Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
Once done, transfer the meat sauce to a medium bowl and set aside.
Step 3: Prepare Spinach
Using the same skillet, add fresh spinach in batches, stirring until wilted.
If using frozen spinach, ensure it is fully thawed and press out any excess liquid before cooking.
Once the spinach is wilted or thawed, transfer it to another bowl and let it cool to room temperature.
Step 4: Mix Ricotta Cheese Mixture
In a medium bowl, combine ricotta cheese with one egg and 1/2 teaspoon of dried oregano.
Mix well until all ingredients are thoroughly combined.
If you prefer, you can substitute ricotta cheese with cottage cheese for a similar consistency and flavor.
Step 5: Assemble the Lasagna
Gently blot the zucchini slices with paper towels to remove any excess moisture that was drawn out by the salt.
In a baking dish, start by spreading a thin layer of meat sauce on the bottom.
Add a layer of zucchini slices, followed by a layer of the ricotta mixture and some cooked spinach.
Continue layering until all ingredients are used, finishing with a layer of zucchini and a final spread of meat sauce on top.
Step 6: Bake and Serve
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for about 30 minutes, then remove the foil and bake for an additional 10-15 minutes to allow the top to brown slightly.
Once done, remove the lasagna from the oven and let it rest for a few minutes before slicing.
Serve hot and enjoy your delicious, veggie-packed lasagna!
