Monday, October 7, 2013
Paleo-ish Zucchini Lasagna
Remember those giant zucchinis I picked? Well we found a use for one of them at least. Lasagna noodles!!!
So, I made this lasagna out of yard veggies and local beef. The cheese I used was Kerrygold (I must say their Dubliner cheese is my favorite cheese ever). The cottage cheese was Kalona SuperNatural. Tasty stuff.
I chopped up a couple peppers and some onions to add to the ground beef. I think I used 5 garlic cloves as well.
I sliced up the noodles and put them in a colander. I read that you should sprinkle with salt and let sit a bit so the excess liquid drains off. I combined two scrambled eggs with a container of cottage cheese and fresh parsley (don't use as much as I have pictured above unless you really, really love parsley).
I layered the prepared meat sauce (Seasoned tomato sauce, 1 lb of beef and veggies), zucchini strips, egg and cottage cheese mixture, topped with cheese and I did this three times. The top layer I sprinkled with fresh oregano and parsley.
Here is the precooked finished product. I baked it covered until I decided it was done (probably like 45 minutes) and then took the foil off and bumped up the heat to brown the cheese on top.
Sorry there were no after pictures. It was devoured almost immediately after it came out of the oven.