Our Zucchini Lasagna #gluten-free #lo-carb
1. Thinly slice zucchini length-wise. Paper towel & salt to pull out water. Let sit for @ least 10 mins.
2. Sautée meat - Add onions & garlic. Add tomato sauce & balsamic. Simmer 30 mins+
3. Chop veggies. We chose kale, spinach, portobello mushrooms, green peppers & sun-dried tomatoes.
4. Separately mix cottage cheese, 1 egg, shredded cheese.
5. Layer it up.
6. Cover w foil. Bake at 375/45 mins. Remove foil for next 15. Rest for 10.
7. Bon appétit
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