I've been trying very, very hard to watch what I eat and have a plan that involves losing weight this holiday season as opposed to gaining those cushy extra pounds that seem to find their way to my hips every November and December. This plan involves lots of running, some CrossFit, lots of Flywheel and making delicious carb-less dinners like the recipe below. I've probably said it 100 times, but I really do think that I was a 4ft tall Sicilian woman in a past life because there is nothing I love more than cheese, garlic, tomato sauce and pasta. The way to still love Italian food? Cut out the starchy, delicious pasta and pretend that zucchini is just as good.
No-Noodle Zucchini Lasagna
Ingredients:
2-3 zucchinis, sliced lengthwise about 1/4-inch thick or less
1 jar of your favorite spaghetti sauce
fresh spinach, roughly chopped
16oz. container of cottage cheese
2-3 cups grated mozzarella cheese
freshly grated parmigiano-reggiano cheese
1 egg
1/2 tsp dried basil
ground pepper
Directions:
Mix together cottage cheese, egg, basil and pepper. Slice zucchini about 1/4-inch thick or less. Cover bottom of glass baking dish with sauce, and then layer the following: zucchini, spinach, sauce, cottage cheese mixture, mozzarella. Repeat. Top with fresh parmesan, sprinkle with dried basil. Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last fifteen minutes of baking.
Quick notes:
To reduce the moisture, try salting and draining the sliced zucchini, or baking the slices in the oven to dry them out a bit (425 degrees for 5-10 minutes) before assembling your lasagna.
Recipe courtesy of Eat Sleep Cuddle.
To reduce the moisture, try salting and draining the sliced zucchini, or baking the slices in the oven to dry them out a bit (425 degrees for 5-10 minutes) before assembling your lasagna.
Recipe courtesy of Eat Sleep Cuddle.
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