I spent the morning unpacking.. then I got to thinking that we are headed home again Thursday so I just left my suitcase and travel essentials out!
This weekend was exhausting, draining and full of some of fattening foods. I wanted to make something this week that would last us a few meals and be healthy.
I decided to make Zucchini Lasagna. I combined these two recipes to make my own version.
Skinny Taste Zucchini Lasagna
Food.com Zucchini Lasagna
3-4 zucchini's, thinly sliced
1 lb of ground beef (I used ground turkey)
1/4 c onion
28 oz crushed tomatoes (I also chopped up half of a fresh tomato)
2 tsp fresh basil (I bought my crushed tomatoes with basil in it)
1 clove garlic, minced
Salt and pepper
3/4 c cottage cheese
1/2 c shredded mozzarella cheese
1/4 c shredded Parmesan cheese
1 tsp flour
Cook zucchini until tender and drain.
Brown meat with onions and drain fat. Add tomatoes, basil, garlic, salt and pepper to meat and bring to a boil. Then reduce heat and let simmer for 10 minutes.
Slightly beat the egg. Add cottage cheese, half of the mozzarella cheese, parm and flour.
Pour half of the meat mixture in a 9x13 pan. Lay half of the zucchini on top. Pour all of the cottage cheese mixture. Top with the rest of the meat and zucchini.
Bake at 375 for 30 minutes. Then top with the rest of the mozzarella cheese and bake for 10 more minutes.
The meat mixture.
Cottage cheese picture... ya this picture doesn't look that appetizing!
It was delicious and husband approved!!