Zucchini Lasagna

This was an experimental meal, my mom and I created for dinner on Sunday Night. Since we had so many fresh garden zucchini we decided to make a lasagna and instead of using noodles use zucchini, it turned out excellent! It is vegetarian, gluten free, and extremely healthy. Enjoy!

What You'll Need:

2 Zucchini

2 peppers

approx. 4 swiss chard leafs

1 can tomato sauce or approx. 2 cups homemade tomato sauce

1 onion

fresh basil

Cottage cheese mixture: 

1 500ml container of 1% cottage cheese

1 cup grated cheese

1-2 tbsp. dried basil

1-2 tbsp. oregano

pinch of salt and pepper

* To make this mixture, combine all ingredients in a bowl, mix well.

1. Place a small layer of tomato sauce at the bottom of your pan, top with your first layer of thinly slice zucchini, follow that with a layer of swiss chard leafs, then a layer of thinly sliced pepper.





2. Next, continue with a layer of onion,  a layer of the cottage cheese mixture followed by a layer of tomato sauce and fresh basil.



3. Now repeat, 1 layer zucchini, 1 layer swiss chard, 1 layer of peppers, 1 layer of onion, a layer of cottage cheese mixture, and tomato sauce.

4. Finish this layering process with a final layer of  zucchini and tomato sauce.



5. Bake at 350 F for 1 hour, then allow to sit for 30 minutes.