Ingredients:
2-3 zucchinis, sliced lengthwise about 1/4-inch thick or less
1 jar of your favorite spaghetti sauce
fresh spinach, roughly chopped
16oz. container of cottage cheese
2-3 cups of grated mozzarella cheese
freshly grated parmigiano-reggiano cheese
1 egg
about 1/2 tsp dried basil
ground pepper
Directions:
Mix together cottage cheese, egg, basil and pepper. Slice zucchini about 1/4-inch thick or less. Cover bottom of glass baking dish with sauce, and then layer the following: zucchini, spinach, sauce, cottage cheese mixture, mozzarella. Repeat. Top with fresh parm, sprinkle with dried basil. Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.
Note:
Don’t fill your baking dish too high with the layers. The zucchini adds a lot of moisture and causes the sauce to be pretty runny (which could spill over). To reduce the moisture you can try salting & draining the sliced zucchini, or baking the slices in the oven to dry them out a bit (425 degrees for 5-10 minutes) before assembling your lasagna. I actually added a third “layer” of zucchini & mozzarella cheese on the top, but would definitely leave this out next time to reduce the amount of extra liquid.
Source:http://sayyes.com/2012/09/zuccini-lasagna.html