Zucchini & Spinach Lasagna

Photo: Brooke Scutt

Ingredients

1 box of lasagna noodles

1 jar large of pasta sauce

2 cans of diced tomatoes, drained

2 large zucchini, sliced thinly

Olive oil cooking spray

2 bags of ready to eat baby spinach

2 cloves of garlic, minced

24 ounces of cottage cheese (1 large container)

3 eggs

1 cup parmesan, finely grated

3 1/2 cups mozzarella, shredded (about 1 and half bags)

Salt& Pepper

Preparation

Start your oven broiler on HI.

Bring a large pot of water to a boil, add several large pinches of salt before adding the lasagna noodles. Cook as directed on the box.

Place zucchini strips on a baking sheet, spray lightly with olive oil spray and sprinkle with salt and pepper. Place under broiler for 2 minutes, remove and set-aside. Turn your oven onto Bake at 375.

Heat a splash of olive oil in a large pan on medium-high heat. Add the minced garlic and cook for about 30 seconds. Add the spinach to the pan and cook until spinach is wilted, but still green. Remove from heat and set-aside.

In a large bowl, combine the cottage cheese, eggs, 1/2 cup of parmesan and 3/4 cup of mozzarella. Season with salt and pepper and mix well.

Now you're going to build your lasagna(s). Take your two 8x8 baking di shes and follow the layering (from bottom up): Sauce Lasagna Noodles (three, slightly overlapping) Zucchini strips (all) Sauce Mozzarella Lasagna Noodles Cottage Cheese mixture (all) Spinach Saute (all) Drained Diced tomatoes (1 can per lasagna) Mozzarella Lasagna Noodles Sauce

Cover with foil and cook for 1 hour. After the hour, pull the lasagna and top with mozzarella and parmesan cheese. Return to the oven for 17-20 minutes, or until the cheese browns.

Let the lasagna rest for 10-15 minutes before serving!