I finally tried this zucchini lasagna recipe the other day and was amazed at how great it turned out. I didn’t even miss the noodles. I only used about half of the Italian sausage I cooked and saved the rest for other recipes. I also used the same pan and the grease to quickly fry the strips of zucchini I cut with my mandolin. Frying them briefly helps remove some of the water as does putting them on a paper towel after grilling. For the sauce, you can make your own or use something pre-made. I also put a little bit of the cooked sausage in the marinara sauce.

In a large bowl, mix the cottage cheese, the egg, the Parmesan cheese and 1/2 cup of the Mozzarella cheese. I added most of the diced tomatoes and about 2/3 of the Italian Sausage into the mixture as well. Add salt and pepper along with 1/2 Tablespoon of Italian Seasoning. In an 8×8 pan, spread a little of the sauce in the bottom of a greased pan. Add your first layer of zucchini then top with cheese mixture, then top that with about 1/2 cup of Mozzarella. Add your next layer of Zucchini and cheese mixture. In this middle layer, I also added any left over diced tomatoes and sausage and then topped all that with Mozzarealla. I put a little bit of sauces in the middle layer, then added the final layer on top of that. After the third layer, top with remaining cheese and add a little bit of sauces across the top. Avoid using too much sauce as the recipe can easily become runny.

• 1/2 pound Italian Sausage
• 3 Medium Zucchini
• 1 egg
• 1 1/2 cups cottage cheese
• 3 cups Mozzarella Cheese
• 1/2 cup Parmesan Cheese
• 2 Medium Tomatoes diced
• 3 cups of Marinara Sauces

I baked in a 375 degree for about 30 minutes with the first 10 minutes uncovered. I then covered with Aluminum Foil until there was about 5 minutes left, then removed it to let the cheese on top brown a little bit. Make sure you give yourself plenty of time for the lasagna to sit and cool so all the cheese sets.