Much like my Cauliflower Pizza, this recipe takes a traditional Italian dish and puts a healthy, low-carb spin on it. This time, we cut the carbs by replacing the lasagna noodles with zucchini slices. It was unbelievably easy and tasted so good! My boyfriend approved and had a second helping, which is usually a good sign.
3-4 big zucchinis, 1/4 inch thick slices cut longways
1 jar of traditional spaghetti sauce
3 cups of fresh spinach
24 oz. of fat free cottage cheese
2 cups of vegetarian sausage-style soy protein (I like Gimme Lean Sausage by Lightlife)
3 cups of shredded mozzarella
1 cup of shredded parmesan
Preheat the oven to 350 degrees. Mix together the cottage cheese with the egg and a few shakes of pepper to create the cottage cheese mixture. Fry up the sausage-style protein in olive oil on medium heat until the sausage is browned. Mix the sausage with the spaghetti sauce to create the sauce mixture. Using a large lasagna pan, cover the bottom of the pan with a layer of the sauce mixture. Then layer the following: zucchini slices, spinach, sauce, cottage cheese mixture, mozzarella. Repeat these layers once more, then top with a layer of parmesan. Cover with foil and bake for 1 hour, removing the foil for the last 10 minutes. Cool and serve!