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Meatless Zucchini Lasagna

Lasagna has always been a dish that my family saves for special occasions.  We have been eating it on Christmas day for as long as I can remember.  With summer being in full swing giving me an excess amount of zucchini and craving my mom's Christmas day meal, I decided to make a lightened up summer version of the dish. I have to admit, I kind of felt like I was cheating on the holidays as I ate this delicious meal in the summer heat.  Just my way of celebrating Christmas in July :)

Meatless Zucchini Lasagna

Meatless Zucchini Lasagna

Meatless Zucchini Lasagna

Ingredients

  1. 4 small zucchini
  2. 1 cup of your favorite tomato sauce
  3. 8 oz of Morningstar Farms Meal Starters (I am seriously loving these things!)
  4. 1 cup of low fat or fat free cottage cheese
  5. 1 small red onion
  6. 3-4 fresh basil leaves
  7. 1 Tbsp garlic salt (divided)
  8. 1 tsp oregano (divided)
  9. 1/2 tsp Italian seasoning
  10. 3 oz low fat string cheese (or mozzarella)
  11. 9×11 glass baking dish

Directions

First, place a pot of water on the stove to boil while you brown the meal starters and the onion together.  While the meal starters and onion are cooking add 2 basil leaves, 1/2 Tbsp garlic salt, 1/2 tsp oregano, and the Italian seasoning.  Once the water on the stove is boiling, place zucchini pieces that are cut into the shape of lasagna noodles (long strips) into the boiling water to cook until tender, about 4 minutes.

Mix the tomato sauce with the meal starter and onion mixture.  In a separate bowl, combine the cottage cheese with the remaining spices.

Now, it is time to begin layering the lasagna!  First, put down a light layer of sauce into the 9×11 glass baking dish, then place a layer of the zucchini “noodles” on top so that you cannot see anymore sauce.

Next, spread half of the cottage cheese mixture on top of the zucchini and top with half of the mozzarella or string cheese cheese.

Then, it is time to repeat the steps all over again!  So, place another layer of sauce, then the zucchini, then the cheeses, then one final layer of sauce.  Place in the oven at 400 for 25-30 minutes, or until the cheese is melted and it is cooked all the way through.  Allow to set in the pan for about 5 minutes before serving.

Last but not least…cut yourself a slice and enjoy!

Calories:  155  Fat:  4.4g  Carbs:  10.2g  Protein:  17.4g

For more healthy and delicious recipes, fitness tips, and meal ideas head on over to my blog, Treble in the Kitchen.

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