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Zucchini Lasagna

Swap traditional lasagna noodles for zucchini in this recipe, creating a lighter and more nutrient-dense version of the classic Italian dish.
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Course Dinner, Lunch

Ingredients
 

  • 1 medium Onion (diced)
  • 6 cloves Garlic (minced)
  • 4 tbsp Tomato paste
  • 28 oz Crushed tomatoes
  • 3 tbsp Italian seasoning
  • 1/2-1 tsp Crushed red pepper flakes
  • 1 lb Ground beef
  • 6 Zucchini or Yellow squash (cut into 1/4 inch rounds)
  • 2 cups Greek yogurt
  • 1/2 cup Cottage cheese
  • 1 cup Cheddar cheese

Instructions
 

  • Preheat oven to 375F.
  • Add diced onions to pan and sauté until translucent.
  • Add garlic and sauté for 2 minutes.
  • Add ground beef, tomato paste, diced tomatoes, red pepper flakes, italian seasoning & salt and pepper and cook until ground beef is fully cooked.
  • While the beef mixture is cooking, in a separate bowl add cottage cheese, yogurt and cheddar cheese and mix until combine.
  • In a baking tray add a layer of zucchini, then half of the ground beef mixture and half of the cheese/yogurt mixture. Repeat!
  • Put in the oven for 50 minutes.
  • Let cool for 15 minutes before serving.