This is the time of year when the last of the summer vegetables are harvested. Our tomato plants are producing their final fruit. And there are still plenty of zucchinis available. It is an excellent time to use our veggies to prepare delicious comfort food that is also healthy.
4-5 medium zucchini squash, washed and thinly sliced lengthwise
1 sweet onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 Tablespoons olive oil
1-2 jars of commercially prepared tomato-based pasta sauce, or your own homemade red sauce (I like to use my own homemade meat sauce.)
1 container of cottage cheese
2 eggs
4 tablespoons of Italian seasoning spice blend
1/2 cup of grated Parmesan cheese
1 cup of grated mozzarella cheese
1 cup of medium cheddar cheese
Saute the diced onion, red pepper and yellow peppers in the oil in a frying pan until the onion turns translucent, and set aside.
Put a small amount of red sauce in the bottom of an 8 x 11 baking dish. Gently add one layer of the sliced zucchini as if it were lasagna noodles, in the bottom of the baking pan.
Add a thin layer of the grated mozzarella cheese. Next add the onion and pepper mixture, spreading it out to form a layer Cover with a layer of red sauce.
Add another layer of sliced zucchini. Then, in a separate bowl, mix the cottage cheese, Parmesan cheese, Italian seasoning and raw eggs. Stir until combined.
Add the cottage cheese mixture as another layer atop the zucchini. Cover with red sauce. Add a thin layer of mozzarella cheese. Add another layer of sliced zucchini. Cover with red sauce.
Top with shredded cheddar cheese.
Bake in a preheated oven at 350 degrees for 45 minutes or until the lasagna is fully cooked.
Enjoy!
Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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