Zucchini Lasagne

This is a great choice for meatless Monday. The cheese makes it filling and the greens make it healthier. It is actually simple once you get all the ingredients prepped. Vary the veggies and cheese. I would recommend one strong cheese and then more mellow cheese flavors. Mixing good melting cheeses and dry/crumbly cheese is always a good call for texture and less moisture.

You will need:

*2 very large or 3 average zucchini thinly sliced length wise ( I used a hand held mandolin but you can use a box grater and use the slicer side or a knife.)

*1 jar tomato sauce of your choice (4 cups)

*2 cups cottage cheese

*2 cups feta

*2 cups cheddar grated

*4 cups greens loosely packed

*I used a cup of slide black olives

*salt, pepper, granulated garlic, oregano

Method: Prep all ingrains and set oven to bake at 350 degrees. Layer in a glass pyrex dish: sauce, zucchini, cottage cheese, salt, pepper, granulated garlic, oregano, zucchini, greens, feta, sauce, zucchini, sauce, cheddar, olives, more cheddar. I finished with a sprinkle of parmesan! It makes for a super crusty top!

Bake at 350 degrees for an hour to an hour and a half. I love it crusty on top. I will even boil it on low for the final 2-5 minutes to get it crispy. You want it to bubble and be set well.




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