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Shredded zucchini replaces meat in this simple and delicious meal. You can make it as low fat as you like. I like to use the garden veggie spaghetti sauce for added flavor.
Preheat oven to 350 degrees.
In a 9×13 pan, pour 1/4 of spaghetti sauce and even out. Put a layer of uncooked lasagna noodles on top of sauce. Mix remaining spaghetti sauce, zucchini, and garlic salt in a large bowl. In a separate bowl, mix cottage cheese and oregano.
Layer 1/2 cottage cheese mix on top of noodles in pan, then layer 1/2 zucchini mix on top of that. Put down a layer of noodles. Repeat once more, ending with noodles on top. Cover with mozzarella cheese.
Bake on center rack for 45 minutes. Remove from oven and let pan rest for 15 minutes before serving. You may have to lay tin foil on top to keep the cheese from browning too soon.
This tuna salad redo is delicious stuffed into small tomatoes. Light and refreshing, it’s a healthy lunch choice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!