He would give this dish 2 paws up!!
I was beyond thrilled with how this zucchini lasagna turned out and as a result I think I am in love!
Cast of Characters:
2 large Zucchini…you know, the ones you find growing under a leaf that could feed a small country.
1 bag morning star farm veggie crumbles
1 large onion, chopped
1 6oz can tomato paste
3 cloves garlic, minced
1/3 jar tomato sauce
Italian Seasoning (oregano, basil, thyme)
1/2 C water
1 C fat free cottage cheese
1/2 C mozzarella, shredded
**measurements are approximates, I kind of just eyeball it**
Slice zuccs length wise approx 1/4-1/2″ in thickness and boil approx 3 minutes so they are soft. Cook veggie crumbles and onion in olive oil until onion is tender. Add tomato paste, tomato sauce, water, garlic and seasoning. Stir to combine and simmer over med heat until sauce reduces. Remove from heat. In a med bowl beat egg, add cottage cheese and half of the mozzarella. Stir to combine.
In a 9×13 baking pan place a layer of zucchini on the bottom and pour half the saucy meat mixture on top. Layer all the cheesy mix on top of the saucy meat. 😉