Swap conventional lasagna noodles for zucchini on this recipe, making a lighter and extra nutrient-dense model of the traditional Italian dish.
- 1 medium Onion (diced)
- 6 cloves Garlic (minced)
- 4 tbsp Tomato paste
- 28 oz Crushed tomatoes
- 3 tbsp Italian seasoning
- 1/2-1 tsp Crushed purple pepper flakes
- 1 lb Floor beef
- 6 Zucchini or Yellow squash (minimize into 1/4 inch rounds)
- 2 cups Greek yogurt
- 1/2 cup Cottage cheese
- 1 cup Cheddar cheese
Preheat oven to 375F.
Add diced onions to pan and sauté till translucent.
Add garlic and sauté for two minutes.
Add floor beef, tomato paste, diced tomatoes, purple pepper flakes, italian seasoning & salt and pepper and cook dinner till floor beef is totally cooked.
Whereas the meat combination is cooking, in a separate bowl add cottage cheese, yogurt and cheddar cheese and blend till mix.
In a baking tray add a layer of zucchini, then half of the bottom beef combination and half of the cheese/yogurt combination. Repeat!
Put within the oven for 50 minutes.
Let cool for quarter-hour earlier than serving.