This noodleless vegetarian lasagna replaces the pasta with thin ribbons of zucchini, roasted for about 15 minutes first to keep them from watering down the dish. Make a quick tomato sauce flavored with capers, then mix cottage cheese with Parmesan for a creamy filling. Once your sauce and filling are ready, just sauté mushrooms and artichoke hearts, then toss them with flour to help thicken the lasagna sauce as it bakes. To assemble, simply scatter the vegetables along with some mozzarella between the layers of zucchini, filling, and sauce for a hearty, vegetable-packed meal without a load of carbs.
What to buy: We prefer zucchini squash over yellow or crookneck squash because it’s hearty enough to stand up to roasting without falling apart or sticking to the baking sheet.
Game plan: For a gluten-free lasagna, substitute 1 1/2 teaspoons of ground arrowroot or cornstarch for the flour.
This recipe was featured as part of our lasagna recipe slideshow.
For the filling:
For the vegetables:
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