italian-style zucchini lasagna

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 pound extra lean ground beef
• 1 medium onion, diced
• 2 teaspoons prepared minced garlic
• 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
• 1/2 teaspoon diamond crystal® fine sea salt
• 1/2 teaspoon italian seasoning
• 1 pound zucchini, julienned or made into noodles
• 1 3/4 cups 2% cottage cheese
• 2 ounces fresh baby spinach
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). spray an 8x12-inch casserole dish with cooking spray.
• 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.
• 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.
• make another layer of 1/3 of the sauce, the rest of the cottage cheese, 1/3 of the mozzarella.
• top with the rest of the sauce, the rest of the mozzarella, and the parmesan cheese.
• bake until the cheese is slightly browned, about 30 minutes. allow to cool for 15 minutes before serving.