I had this dish at a friends house and was so pleasantly surprised how easy it was to re-create! This recipe can be used as a side or as a full meal, and can also be made with or without meat. I used fresh chicken sausage links from WholeFoods. I squeezed the meat out of the casing and browned it in a pan before I added it to my layers. It was delicious! I have also made it without meat and it was equally good. I recommend buying organic dairy and meat products if possible, as these animal products are loaded with antibiotics and growth hormones.
No- Guilt Veggie Lasagne
(naturally low carb and gluten free)
Ingredients:
(for a smaller 9×9 pan)
- 1-2 large jars of tomato sauce
- 1 bag shredded mozzarella cheese
- 1 bag parmesan cheese
- 1 container full fat cottage cheese
- 2-3 zucchini squash or 2 eggplants, or a mixture of both
- 1-2 pounds ground meat (optional)
- foil
Directions:
- Preheat oven to 375
- Slice your eggplant or zucchini lengthwise, as thin as possible. Set aside
- Start the layering process by putting some sauce in the bottom of the pan
- Next, add a single layer of sliced veggies
- Spoon on some cottage cheese and spread around a little, on the veggies. Don’t worry about spreading too well fully covering for any layer. It will all melt and come together in the oven. No need to perfection here!
- Sprinkle on some cheese
- Pour some sauce on
- Add some browned sausage (optional)
- Continue this layering, ending whenever you run out of veggies and end with sauce
- Sprinkle cheese on top of last sauce layer, enough to cover the top
- Cover with foil and bake 30 mins. Take foil off and continue to bake for 15 mins
- Enjoy!