Noodle-Less Lasagna
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 8
 
This homestyle lasagna with a rich meat sauce is so rich and delicious, you won't miss the noodles. Lower in calories and fat than traditional lasagna, and also gluten-free.
Ingredients
  • 1 lb or 454 grams 85% lean ground beef (I used organic lean ground beef)
  • 6 zucchini, sliced lengthwise about ¼ inch (my zucchini were probably considered small to medium size)
  • 1 medium onion, chopped
  • 2 cups sliced fresh mushrooms
  • 1 jar marinara sauce (I used Newman's Own Marinara)
  • 1 egg
  • 1 cup 1% cottage cheese
  • 1 cup part-skim mozza cheese, shredded
  • 1 cup cheddar cheese, shredded (I used Tillamook Aged Cheddar)
  • 2 Tbsp fresh Parmesan cheese
  • Optional - additional spices as you see fit. I added 1 tsp garlic powder, 1 tsp dried oregano and basil, and ½ tsp pepper. Season to your taste
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Slice zucchini to about a ¼ inch thick. You should get about 5 slices per zucchini.
  3. Place sliced zucchini on a cookie sheet lined with parchment paper. Roast in your 400 degree oven for 7 minutes, flip and cook for another 5 minutes. Remove from oven.
  4. Turn oven down to 350 degrees.
  5. Meanwhile, brown beef in a large pot. Add in onions and mushrooms and saute until the onions are translucent and the mushrooms have cooked down quite a bit.
  6. Add the entire jar of marinara sauce and simmer for about 5-10 minutes without a lid on. Season sauce to your preference if need be.
  7. While its cooking, take a small bowl, beat the 1 egg, and mix in the 1 cup cottage cheese to the beaten egg. Set aside.
  8. Add 1 layer of zucchini strips to the bottom of a 9x13 oven proof dish.
  9. Next, add a layer of meat sauce
  10. Then, add half of the cottage cheese mixture
  11. Next, add half the cheddar and mozza cheese (reserve the Parmesan for the top)
  12. Repeat layering process 1 more time. 1 layer of zucchini, 1 layer of meatsauce, 1 layer of cottage cheese mixture, lastly the rest of the cheese, as well as the 2 Tbsp Parmesan.
  13. Put in oven and bake for approx. 30 minutes until bubbling and browned. I put my oven to broil for 5 extra minutes to brown and crisp the cheese on top.
  14. Let cool for 10 minutes, then cut into 8 large pieces and serve.
Nutrition
Serving size: 1 square (makes 8 large squares) Calories: 304 Fat: 14 g Saturated fat: 5 g Carbs: 15 g Sugar: 10 g Sodium: 592 mg Fiber: 2 g Protein: 28 g
Recipe by Busy But Healthy at https://busybuthealthy.com/noodle-less-lasagna/