This is one of my husband's favorites and mine too! Icombined and adapted a few low-carb veggie lasagna recipes to make this one... it is healthy but tastes so delicious!!! I was worried Charlie wouldn't like it because it is meatless, but he says it tops Edo's Squid, one of his favorite Italian restaurants here in Richmond... now THAT is a compliment!
Zucchini and Eggplant "Lasagna"
(Makes 6-8 servings)
1 or 2 large zucchini, cut into round slices about 5/8 inch thick
1 or 2 eggplant(s), sliced into 1/4-inch rounds with the skin still on
1 jar of your favorite tomato-basil pasta sauce (about 4 cups)
1 ½ cups low-fat cottage cheese
2 tablespoons grated Parmesan (plus a little more for sprinkling on top)
3/4 cup fresh basil leaves, chopped
8 ounces shredded part-skim mozzarella cheese (use about 3 cups of any type of white cheese that melts well)
2 tbsp olive oil
Brush sliced eggplant and zucchini with olive oil and a dash of salt and pepper, and sauté in a pan over medium-high heat until veggies are mostly cooked – a few minutes on each side, until they start to brown a little. Set aside Preheat oven to 400F. Beat eggs in small bowl, then stir in cottage cheese.
Spray heavy ceramic or glass lasagna dish with non-stick spray or olive oil. Then make a layer of “lasagna” slices with the zucchini and eggplant, a layer with 2 cups of sauce, a layer with half the cottage cheese-egg mixture, a layer of sprinkled fresh chopped basil, and a layer of about 1 ½ cups cheese. Top with second layer of sauteed “lasagna” slices (veggies), sauce, cottage cheese-egg mixture, basil, and remaining cheese. (Add as many layers as you want – until the dish is full, or you run out of food…)
Bake about 45 minutes, or until cheese is melted and browned on top and mixture is slightly bubbling. Cover the top with foil if you don't want the top quite so brown. Let sit at least 10 minutes before cutting, then cut into pieces and serve hot.