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Using grilled zucchini slices to replace the noodles makes a delicious "Lasagna" that's low-carb and gluten-free, plus it's a great use for those giant zucchini that spring up overnight.

  • 2-3 large zucchini, cut into lengthwise or round slices about 5/8 inch thick (enough zucchini slices to make two layers, be careful not to cut too thin)
  • olive oil, for brushing lasagna slices
  • 4 cups your favorite tomato-basil pasta sauce with sausage, simmered to reduce to 3 cups (I used my Sausage and Basil Marinara Sauce, but you can use sauce from a jar) 
  • 2 cups low-fat cottage cheese (or use 1 1/2 cups for smaller dish size)
  • 4 eggs (or use 3 eggs for smaller dish size)
  • 2 cups grated low-fat Mozzarella cheese
  • 1 cup coarsely grated Romano or Parmesan cheese
See full instructions on : kalynskitchen.com

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