This is becoming one of my favorite go-to recipes. It tastes great, I feel good when I eat it, and it reheats really well. I first saw the zucchini lasagna recipe on one of the best blogs ever, He and She Eat Clean. I was searching for a hearty dish that I could eat on my low carb days. I don’t know about you, but when I’m told not to eat carbs, all I want to do is eat pasta and cereal. Carb cycling is a seriously psychological game for me; something I definitely want to improve upon the next time I cycle.

I’ve made this dish several times now and have finally found a method to cooking this pan of gooey goodness to a perfection…that is, without making a complete mess of my kitchen and oven. The foundation of the recipe is much like He and She, but with a few tweaks.

To see He and She’s original recipe, click here.

Zucchini Lasagna

Zucchini Lasagna

Ingredients

  • 1 lb. Ground Chicken (or Turkey)
  • 1 Onion
  • 1 Red Bell Pepper
  • 3 Garlic Cloves
  • 1 t dried Basil
  • 1 t dried Oregano
  • 1 t dried Parsley
  • 1 t dried Thyme
  • 28 oz. Canned Whole Tomatoes
  • 24 oz Low Fat Cottage Cheese
  • 4 – 5 Zucchini
  • 1 T Olive Oil
  • 1 cup Mozzarella

Directions

Preheat oven to 350°

Slice the zucchini 1/8″ thick with a mandoline slicer. If not, do your best to make the cuts uniform so everything cooks evenly. Spread the slices on a sheet pan and sprinkle with kosher salt. This gem of a trick draws out some of the water from the zucchini. Let it sit while you prepare the rest of the dish.

Zucchini Lasagna - 1

In a large pan, heat olive oil on medium-high, then add chicken. Meanwhile, dice your onion, bell pepper and garlic. Once the chicken is browned, add them to the pan and season with spices and salt and pepper. Cook until the onions and peppers are almost soft.

Zucchini Lasagna - 2

Add the tomatoes to the pan, stir to incorporate and let simmer for at least 10 minutes. You may want to consider covering the pan at this point =0)

Zucchini Lasagna - 3

Now it’s time to build the lasagna. Drain the water from the zucchini, you’ll be surprised how much drains off, it’s amazing! Lightly spray a 9X13 Pyrex dish. Blot each slice with a paper towel before layering them in the bottom of the pan. Be sure to completely cover the pan by overlapping the slices a bit.

After one full layer of zucchini, add half the cottage cheese and spread evenly. Then add half of the chicken and sauce mixture and spread evenly. Repeat…zuchinni, cheese, sauce.

Top with the mozzarella and cover with foil. Bake for about 50 min. Remove foil and bake for 10 minutes more until cheese is browned.

If you like cleaning your oven, you’re weird. If you are like me and you hate cleaning your oven, place a sheet pan on the rack below your lasagna in case any spillage happens. Draining the zucchini helps with the liquidity of this dish, but there will still be a lot of liquid. No worries, this is normal. Once the dish cools a bit, carefully tip your lasagna over the sink and drain some of the liquid out. This will do wonders for your leftovers and make the lasagna much easier to handle.

Zucchini Lasagna

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