3 Cheese Zucchini Lasagna
Description
Super Cheesy with extra meaty Vodka sauce, and a serving of veggies all in one dish
Scale
Ingredients
- 6 Zucchinis (cut super thin, lengthwise)
- 1.5 Tbsp Butter
- 1/2 large sweet onion, diced
- 1 LB Ground Beef from @e3meatco
- 4 Cloves Garlic, minced
- 1 tub Cottage Cheese, 16 oz
- 1 Large Egg
- 1/2 Cup Cotija cheese
- 2 Cups of shredded Mozzarella
- 1 Jar Vodka Sauce
Instructions
- Preheat Grill to 375F
- Sauté onions and butter in a saute pan and cook until fragrant.
- Add Ground beef and cook until almost done.
- Add garlic and sautee an additional 1-2 minutes. cooked
- Add 3/4 of the codka sauce to the pan of ground beef/garlic. Allow meat sauce to simmer for 5 on low.
- In a large bowl, mix the whole container of cottage cheese, the egg, ½ cup of Cotija cheese, and all but a handful of the mozzarella. Set Aside.
- Line the bottom of cast iron with a thin layer of sauce. Tops with Zucchini noodles, leaving no gaps between zucchini pieces. Add a layer of cheese. Top with zucchini layer. Add a layer of meat. Top with a layer of zucchini. Repeat 2-3 x depending size of your pan. After the last layer of zucchini noodles
- Sprinkle the remaining Vodka sauce and shredded mozzarella on top.
- Cook lasagna, uncovered, at 375 F for 40-45 minutes.
- Let lasagna to cool for 30-40 minutes so it’s not watery. (I prefer to let mine sit in the fridge overnight and reheat individual slices the next day)
