Makes 8 servings
I created this recipe in hopes of giving loads of pleasure to those who thought taste was a thing of the past. Madeline, age eleven, is not a red-sauce kinda girl, but this recipe passed the test. The more the layers, the better; they give the lasagna better stability. And don’t skimp on the cheese!
2 pounds ground chicken, turkey, or beef (or use a combination)
1 small yellow or white onion, finely chopped (optional)
3 cloves garlic, minced (or substitute ground garlic)
1 (16-ounce) jar sugarless, SCD-friendly marinara sauce (I prefer Kirkland Signatures brand)
1½ cups dry curd cottage cheese
¼ cup grated Parmesan cheese, divided
8 leaves fresh basil, cut into chiffonade
2 cups SCD-approved hard cheese, mixed (such as Kerrygold Dubliner Cheddar with Monterey Jack)
2 large zucchini, sliced lengthwise into strips about ¼ inch wide (remove seeds if zucchini is extra large)
- Preheat the oven to 350°F.
- Brown the meat in a large skillet over medium-high heat. Add the onion and garlic, stirring until soft, then drain off any extra fat. Add the jar of marinara and bring to a simmer. Turn off heat.
- In a separate bowl, combine the dry curd cottage cheese, half of the Parmesan cheese, the egg, and basil. Stir well and set aside.
- In a 9-by-13-inch casserole dish, spread a thin layer of prepared red sauce on the bottom, followed by a layer of sliced zucchini noodles. Next, dot some dollops of the cottage cheese mixture over the noodles and sprinkle a little cheddar cheese mix over that. Repeat with additional layers of sauce, zucchini noodles, and cheddar cheese mix, building as many layers as you can. Finish with a nice layer of sauce and cheese.
- Cover with foil (make it tight on the sides, but try to leave a dome of foil so the cheese doesn't stick). Pop the lasagna in the oven for 50 minutes. Remove the foil and sprinkle the remaining Parmesan on top; bake for another 10 minutes. Let the lasagna cool and settle for at least 10 minutes before serving.
— Stacey, SCD mom from Alabama