Sunday evening has been jam packed with grocery shopping and meal preparation. I made a few dishes for the week and I’d like to share the recipes.
This is a really quick veggie recipe that can be prepared in 10 minutes and cooks in 45-50 minutes.
I got this recipe from a friend who found this recipe on the Kayla’s Kitchen website. I follow this recipe, with a small change.
- 1 medium or large eggplant
- 2 large zucchini, cut lengthwise about 5/8 inch thick
- 2 cans of tomato-basil pasta sauce (fresh, canned or bottled)
- 1-500g pack of fat free cottage cheese
- 4 eggs
- 4 cups of shredded low-fat cheese
Preheat oven to 400F. Simmer the pasta sauce to reduce. Beat 4 eggs in a mixing bowl and stir in cottage cheese. Unlike the recipe, I do not grill the eggplant and zucchini. I find that cooking them raw allows them to be a little bit more crunchier.
Spray casserole/lasagna dish with non-stick spray. Make a layer of eggplant slices, a layer wit half of the pasta sauce, a layer of half the cottage cheese and egg mixture and 2 cups of shredded cheese.
Make another layer with zucchini slices, remaining pasta sauce, cottage cheese and egg mixture, and remaining 2 cups of shredded cheese.
Bake for about 45 minutes, or until the cheese is melted and bubbling. I bake mine covered, after the 45 minutes I remove the lid and bake for another 5 minutes to brown the cheese.
Let the lasagna sit for 15 minutes before cutting, when you cut there is a lot of liquid, but this disappears after refrigeration.
The original recipe does not recommend freezing.