Italian-Style Zucchini Lasagna

When I was a child, my mother made a 'poor man's lasagna' using ground beef, cottage cheese, mozzarella, and pasta. I took her same recipe but made it low-carb, taking out the pasta and adding in lots of fresh veggies. I prefer the texture of the zucchini rather than slices which you see in other recipes.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 386 Calories

Ingredients

• 1 tablespoon vegetable oil
• ½ teaspoon Italian seasoning
• 1 ½ cups shredded mozzarella cheese
• 1 medium onion, diced
• ½ cup shredded Parmesan cheese
• 1 pound extra lean ground beef
• 2 teaspoons prepared minced garlic
• 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
• ½ teaspoon Diamond Crystal® Fine Sea Salt
• 1 pound zucchini, julienned or made into noodles
• 1 ¾ cups 2% cottage cheese
• 2 ounces fresh baby spinach

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x12-inch casserole dish with cooking spray.

Step 2

Heat oil in a skillet over medium heat. Cook ground beef and onion until meat is brown and onions begin to soften, approximately 10 minutes. Drain grease. Add minced garlic, canned tomatoes, Diamond Crystal® Fine Sea Salt, and Italian seasoning to the skillet. Simmer until thickened, about 30 minutes.

Step 3

Drain or blot moisture from the zucchini noodles; place evenly over the bottom of the casserole dish. Top with 1/3 of the sauce, half the cottage cheese, all the baby spinach, and 1/3 of the mozzarella.

Step 4

Make another layer of 1/3 of the sauce, the rest of the cottage cheese, 1/3 of the mozzarella.

Step 5

Top with the rest of the sauce, the rest of the mozzarella, and the Parmesan cheese.

Step 6

Bake until the cheese is slightly browned, about 30 minutes. Allow to cool for 15 minutes before serving.