So many people have been calling for more dinner recipes. We do typically make dinner at home every night, but during the summer we have been relying on grilling, salads, and roasted vegetables for a majority of our eats.
With that being said, zucchini is finally at the farmers market, which means only one thing! Zucchini Lasagna time!
I first made it with just zucchini and no noodles, but it was too wet (tasted delicious, but too sloppy). So I revamped the recipe and hear it is
-2 medium zucchinis
-1 cup cottage cheese
-2 cloves of garlic, minced
-gluten-free lasagna noodles
-1 jar of your favorite tomato sauce
-1 pound ground beef
1. Brown the ground beef and drain off the excess fat.
2. Slice the zucchini thinly. We used a mandolin to tackle this step quickly and easily. Mince the garlic and mix it with the cup of cottage cheese.
3. No begin layering the lasagna. Begin with a layer of tomato sauce. Then noodles, cottage cheese & garlic, zucchini, meat, cheese and sauce. Then repeat!
4. Top with extra cheese and cover with aluminum foil and bake for an hour at 350°
Then uncover and let cook for 5-10 minutes until the cheese is beginning to brown on the edges.