Yep, we're still eating zucchini here. And, we're not complaining either. I'm glad zucchini is so plentiful, because it's a veggie I really like. This crockpot lasagna is a great way to enjoy zucchini -- so great you don't miss the meat!
Crockpot Zucchini Lasagna
3 medium zucchini/summer squash, sliced
1 egg
8 oz. cottage cheese (fat free is fine)
1/4 C Parmesan cheese, grated
~1 tsp. Italian seasoning
2 C spaghetti sauce
~2 C wheat "egg" noodles, uncooked
Mozzarella cheese, to taste
In a medium bowl, lightly scramble the egg and then add cottage cheese, Parmesan cheese and Italian seasoning.
Lightly spray the bottom and sides of your crockpot. Then, spread about 1/4 of the sauce on the bottom of the crockpot. Layer sliced of zucchini over the spaghetti sauce. Then, use about 1/4 of the cottage cheese mixture over that. Top with 1/4 of the noodles.
Then, add 1/4 of the spaghetti sauce and a few sprinkles of shredded mozzarella cheese, to taste.
Repeat layers (creating 4 total) until all ingredients are used.
(sorry this one is blurry)
End with sauce, and top with cheese.
Cook on low for ~3 hours, or until noodles are done to your liking.
Allow lasagna to sit for about 10 minutes before serving.
This post is linked to Crockpot Wednesday.
