No Pasta Vegetarian Lasagna

This is a fabulous no noodle recipe, which helps in all diets that are gluten-free or carb-free. To spice it up a bit I used an arabiata pasta sauce from a bottle.

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Ingredients

3 Zucchini thinly sliced lengthwise (use a mandolin if you have one)
1 onion finely diced
3 cloves garlic finely diced
1 green chilly chopped
3 portabello mushrooms cleaned and finely chopped (remove stems)
Zucchini remnants from slicing can be chopped too
4 cups thick tomato sauce or ready made pasta sauce(I used arabiata sauce)
3 cups cottage cheese
1 egg
mozzarella cheese
Parmesan cheese grated

Method

Preheat the oven to 325 F.  Mix the cottage cheese and egg well and leave aside.

Fry the onion, chilly and garlic in 1 tablespoon oil until the onion is translucent.  Add all the vegetables.  Stir for a few minutes. Then add the tomato sauce/pasta sauce and bring to a boil.

  Lower heat and let cook till the vegetables are cooked and the sauce has thickened.

Grease a lasagna oven safe dish.  Add half the sauce and spread along the bottom evenly.

Next layer half the zucchini slices over the sauce

Spread half the cottage cheese mixture evenly over the sauce

Spread half the mozzarella evenly over the dish

Spread the remaining sauce evenly

layer the remaining zucchini slices

Spread the remaining cottage cheese evenly.  Top off with mozzarella cheese. Finally sprinkle the grated Parmesan cheese evenly over the top.

Cover with foil and place in oven for 45 minutes.  Remove the dish and heat oven to 375 F.  Take off the foil and bake in oven at higher temperature for 15 more minutes.  Let stand at least 5 minutes before serving.