Gardener's Lasagna (GF, veg. option)
11 x 7 pan
1 3/4 pound zucchini, sliced lengthwise, 1/4” thick
Optional: 1 pound lean ground beef
1/2 cup onion, minced
1 garlic clove, minced
12 oz. (half jar) Garden Style marinara (I used Muir Glen)
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. Italian seasoning
1 1/4 cup small curd low-fat cottage cheese
1 large egg, beaten
1 Tbsp. dried or 1/4 cup fresh parsley
1/2 cup Parmesan cheese
2 cups low-fat Mozzarella cheese, grated
1/4 cup bread crumbs (these are available GF also)
Place zucchini in an 11 x 7 inch baking dish. Cover with plastic wrap and microwave 10-12 minutes until tender crisp. While the zucchini is cooking, brown beef along with the onion until the meat is browned. Stir in the minced garlic. Drain any fat or liquid from pan. Add the marinara, salt, pepper, and Italian seasoning and stir to blend.
Preheat the oven to 375 degrees. Drain the zucchini and set aside. Mix the cottage cheese, egg and parsley together. Layer one third of the zucchini, cottage cheese mixture, ground beef mixture, a layer of Parmesan, ending with mozzarella. Repeat layers 2 more times. Sprinkle with the bread crumbs.
Cover with foil and bake covered for 20 minutes. Remove foil and bake another 10 minutes until lightly browned. (You can also microwave this 14 minutes on medium high until heated through.) Allow to stand for 10 minutes before serving.