Zucchini Lasagna

~ 9 servings

Ingredients

4-5 Medium Zucchinis

1/2 cup Parmesan Cheese

3 cups Mozzarella

3 cups Pasta Sauce (Jarred)

1 tsp Dry Oregano (2 tsp fresh)

1 Tbsp Dry Basil (3 Tbsp fresh)

1 + 1/2 cups Cottage Cheese

1/4 tsp Black Pepper

Instructions

Preheat oven to 375 degrees F.
Slice Zucchini into 1/8 inch thick ribbons. Place onto parchment paper and sprinkle lightly with salt. Let sit for 5-10 mins, then pat off the excess moisture and salt with paper towels.
Bake zucchini ribbons for 8-10 mins. Remove from oven and pat off excess moisture again.
Mix together cottage cheese with oregano, basil, and pepper.
In a 13x9 baking dish, layer sauce at the bottom of the dish, followed by zucchini ribbons, cottage cheese, and mozzarela cheese. Repeat layers, finishing with mozzarella cheese.
Sprinkle top with parmesan cheese and bake uncovered for 40-45 mins. Broil on high for 1-2 mins until cheese browns.
Remove from oven, let sit for 10-15 mins, and serve.

Notes

If you don't have a 13x9 inch dish, you can make multiple small lasagnas in aluminum baking dishes.
Cottage cheese can be replaced with other cheeses such as ricotta cheese.

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