Zucchini Lasagna

 

 Zucchini Lasagna

Ingredients

  • Cooking spray (coconut oil or olive oil)
  • 1/2 onion finely diced
  • 2 pounds ground beef
  • 2 jars pizza sauce
  • 1Tablespoon garlic powder
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • Red pepper flakes
  • 2 large eggs
  • 2 cups (16 oz) cottage cheese
  • 1 (8oz) package cream cheese
  • 4 medium zucchini or yellow squash 1/8 inch thick (either lengthwise or crosswise, leave peel on)
  • 2 cups (8 oz) grated part skin mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Preparation

  1. Slice zucchini and lay on cooling rack set over baking pan. Sprinkle with salt. Let set for 20-30 minutes to draw moisture out. Wipe with damp cloth to remove excess salt.
  2. Saute onions in olive oil until soft. Add ground beef and cook until done.
  3. Mix the pizza sauce, garlic powder, parsley flakes, oregano, salt, and red pepper flakes.
  4. Blend eggs, cottage cheese, and cream cheese in food processor or blender until smooth.
  5. Combine meat and sauce mix.
  6. Spray slow cooker with Pam.
  7. Layer in the bottom of the slow cooker:
    • Half the meat sauce
    • Half the cottage cheese mixture
    • Half the sliced squash
    • Half the mozzarella
  1. Repeat the layers ending with mozzarella. 
  2. Add Parmesan on top.
  3. Cover and cook on low for 5-6 hours. Turn off crockpot and allow the lasagna to settle for 1 hour before serving.
To prep the day before, complete steps 1-4 and store in refrigerator until ready to assemble.

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