Chef’s Notes: You won’t even miss the noodles in this lasagna that is full of veggies and bursting with authentic Italian taste. I was shocked at how good this was. 🙂
No Noodle Lasagna
Serves 2 to 4
1 medium zucchini
1 hot Italian turkey sausage*
1 T. olive oil
1 T. minced garlic
2 T. onion, diced
2 T. bell pepper, diced
1/2 C. fresh mushrooms, sliced
1 1/2 C. spaghetti sauce
2 tsp. fresh basil
1/2 C. cottage cheese*
1/4 package of frozen spinach, thawed
2 T. fresh grated Parmesan
4 oz. mozzarella cheese
1 T. fresh parsley
Preheat oven to 325 degrees.
Layer one: Cut zucchini in half, then cut lengthwise into strips about 1/4 inch thick.
Layer two: Squeeze excess moisture from spinach. In a small bowl, combine spinach, cottage cheese, and Parmesan cheese.
Layer three: Cook the Italian sausage in a cast iron skillet. Remove from skillet, and coarsely chop until it resembles ground hamburger. Add olive oil to skillet and saute garlic, onions, and peppers. Add mushrooms and cook for about 2 minutes. Add spaghetti sauce, basil, and sausage and heat until just warmed through, about 2 or 3 minutes.
Layer four: Slice mozzarella cheese, and then coarsely chop with parsley until fine, but still coarser than shredded cheese.
Assemble: Layer half of zucchini slices in glass pie plate, or other small shallow baking dish. Spread half of cottage cheese mixture over zucchini. Cover with half of spaghetti sauce mixture. Sprinkle with the mozzarella/parsley mixture. Repeat layers.
Bake for 45 minutes to 1 hour.
*You can use hot or sweet sausage, made from either pork or turkey – whatever you prefer.
*Make sure to use a cottage cheese with a dry consistency. (I like Michigan brand.) A cottage cheese with a moister consistency could make this runny because the zucchini is already adding quite a bit of moisture to the dish. As an alternative, use ricotta cheese.
This is the original recipe.
Pictured with Fried Eggplant Sticks.