I realize that this seems a little out of place considering the season but truthfully, around this time of year, if it’s not a holiday, it’s a busy night getting ready for the holidays. So I like to pull out my tried and true crock pot and casserole recipes right about now so that no matter how busy we are, we have dinner on the table waiting. There are three things that I really like about this dish. First of all, it looks like you fussed but you really didn’t. Secondly, it can be done ahead and anything that can be done ahead earns extra bonus points in my book. And thirdly, it’s healthy. If you substitute any of the cheeses for skim, you’ve created a lighter vegetarian dish that’s great for a busy weeknight and there are certainly plenty of those leading up to the holidays.
You Will Need:
1 box of oven ready lasagne noodles
¾ cup grated mozzarella cheese
1 ½ cups cottage cheese
1/4 c Parmesan cheese, grated
1-1/2 c raw zucchini, sliced
2-1/2 cups of tomato sauce
2 tsp basil, dried or fresh
2 tsp oregano, dried or fresh
1/4 c onion, chopped
1 clove garlic
1/8 tsp black pepper
Directions:
Preheat oven to 350. Lightly spray a baking dish with vegetable oil spray.
In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in single layer. Spread half of cottage cheese mixture on top. Add layer of zucchini.
Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
Bake for 30-40 minutes.
Add a salad and some garlic bread and you have a complete meal!
Related Recipes:
Portabello Mushroom Stroganoff
Sneak Some Zucchini On Your Neighbor’s Porch Day