Nothing beats a cheesy, flavor-packed plate of lasagna. And, while we love our classic noodley affair, it’s time for a healthier hack. It’s time for veggies! Using a mandoline slicer, we turned zucchini and yellow squash into yummy little “noodles” and peeled carrots into an uber colorful topping.
- 4 zucchinis
- 3 yellow squash
- 3 carrots
- 2 cups low fat cottage cheese
- 2 cups skim ricotta
- 1 cup of marinara sauce
- handful of basil
- 1 1/2 cups shredded mozzarella
- mandoline slicer
First, preheat your oven to 375 degrees F. For noodles, we’ll use carrots, zucchini, and yellow squash.
Cut off the ends of your zucchini and squash and then slice in a mandoline. We went with 1/4 inch because they’ll shrink down a bit during the baking process.
Look at all those lasagna-ready squash noodles! Place squash in between paper towels to absorb some of the excess moisture and set aside.
Now it’s carrot time. To create carrot noodles, simply peel! You’ll also want to press these in between paper towels to absorb moisture.
Next up, the creamy filling. Mix up 2 cups of cottage cheese with 2 cups of ricotta. Add a pinch of salt and pepper as you see fit.
To assemble your lasagna, start with a layer of zucchini and squash. Spoon a layer of your cheese mixture across the veggie layer. Add marinara and repeat!
For your last layer, we’ll create a mix using the carrot noodles, fresh basil, and a 1/2 cup of mozzarella. We mixed it up in our cheese mix bowl to get a little of that leftover ricotta in the mix.
Spread across the top of your lasagna. Top with the remaining mozzarella. Bake for 45 minutes to an hour, until the top is nice and brown.
Remove from oven and let cool for 15 minutes before serving. Voila!
What are your favorite healthy hacks on comfort food classics? Talk to us in the comments below, and be sure to check out our Noodleless Butternut Lasagna Cups if you’re looking for a more single-serving option.