
This is a picture of the beautiful Zucchini lasagna that I made for tomorrow's dinner that I will be having with Heather.
Recipe:
One box of gluten free Lasagna noodles.
3/4 cup mozzarella cheese
1 1/2 cup cottage cheese
1/4 cup Parmaesan cheese
3 large Zucchinis-cut length wise in thin strips
Spaghetti sauce of your choice
1/4 cup onion chopped
16 oz Ricotta cheese
Preheat oven to 350 F. Spray 9x13 baking dish with vegetable oil stray or use butter
In a small bowl combine 1/8 cup mozzarella, 1 tabsp parmesan cheese and set aside.
In a medium bowl, combine remaining cheeses. Set aside.
Combine Spaghetti sauce and onion together and set aside.
Spread a thin layer of sauce over bottom of baking dish. Begin the layering with the noodles, then spread a layer of the cheese mixture over the noodles, then placed strips of zucchini over cheese mixture, then spread spaghetti sauce over the zucchini layers.
End the layering process with zucchini strips on top, then put sauce over that and bake.
DO not cover dish with aluminum foil until about half way through the baking process which is 40-45 minutes. At about 20 minutes, cover the dish with the aluminum foil.
This dish could take up to an hour to bake depending on the softness of the zucchini. Check the Zucchini with a fork.
After the dish is done, take the reserved cheese that was in the small bowl and sprinkle it over the lasagna.
You might need to place a cookie sheet under the baking dish as the sauce and cheese can boil over and spill.