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Zucchini Lasagna

Microwaverina's picture
Ingredients
  Zucchini 3 Medium, sliced lengthwise 1/4 inch thick
  Water 2 Tablespoon
  Bulk italian sausage 1 Pound
  Onion 1 Small, chopped
  Canned meatless spaghetti sauce 7 3⁄4 Ounce (Half Of A 15 1/2 Ounce Can, 1 Cup)
  Ready to cook couscous 1⁄3 Cup (5.33 tbs)
  Slightly beaten egg 1
  Low fat cottage cheese 3⁄4 Cup (12 tbs)
  Grated parmesan cheese 2 Tablespoon
  Shredded mozzarella cheese 4 Ounce (1 Cup)
Directions

Place zucchini and water in a 10 x 6 x 2-inch baking dish, then cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 4 to 6 minutes or till zucchini is crisp-tender, rearranging zucchini once.
Drain well, then pat dry with a paper towel.
Set aside.
Crumble sausage into a 1 1/2-quart casserole, then stir in onion.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 to 5 1/2 minutes or till the sausage is no longer pink and onion is tender, stirring once to break up sausage.
Drain off fat.
Stir in the spaghetti sauce and couscous.
In a small bowl combine egg, cottage cheese, and Parmesan cheese.
Arrange half of the zucchini in the 10 x 6 x 2-inch baking dish.
Top with egg mixture, then half of the sausage mixture.
Top with remaining zucchini and sausage mixture.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 8 to 10 minutes or till heated through, rotating the dish a half-turn twice.
Sprinkle mozzarella cheese atop.
Let stand, uncovered, for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Sprinkling
Ingredient: 
Zucchini
Interest: 
Healthy

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