I made up this recipe this afternoon while trying to use up one of those GIANT Zukes my neighbors gave us. I made my pasta sauce myself by simmering garden tomatoes, carrots, onions, peppers, garlic, and seasoning all afternoon and then blending it up, adding a touch of EVOO and salt to taste. You can make your own or use jarred. This recipe is a fusion between paleo lasagna with noodles made from eggs, traditional Zucchini lasagna, and regular old noodley lasagna. My recipe is lower in calories than regular, higher in protein than veggie, and much more delicious!
Prep: 30 minutes (if using premade sauce)
Yield: 12+ servings
Ingredients:
Pasta sauce
Thinly sliced Zucchini
4 large lasagna noodles, uncooked
2 cups cottage cheese (or ricotta, but I used what I had)
Italian Seasoning
6 eggs
Grated mozzarella cheese
Preheat oven to 375.
Spread a thin layer of sauce in 9x13 pan. Arrange uncooked lasagna noodles in pan to cover the bottom. Cover with another thin layer of sauce. Over this, arrange layer of sliced Zucchini. Now another layer of sauce.
In a small bowl, whisk 5 eggs. Pour this over the top of the casserole.
Top this with another layer of Zucchini slices.
In another bowl, mix remaining egg with cottage cheese, spread this over the casserole.
Top with another thin layer of sauce, spread mozzarella cheese over the top and cover with foil.
Bake 45 minutes or until noodles are done and eggs are set.
If you wish, divide into two smaller pans and freeze one for later before baking.
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