RECIPES: Healthy zucchini and cottage cheese lasagna

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

The end of spring is the time when the general preoccupation with one's own figure reaches its peak. We begin to put ourselves in order for the swimming season, pushing out from the menu everything that has caused the hated fat layer. It would seem that there is no place for lasagna on this holiday of health, but that was not the case: we offer a healthy alternative to the beloved by many Italian dish, in which we replace the pasta sheets with thin plates of zucchini.

Ingredients:

• 500 g minced chicken fillet;
• 1 onion;
• 2 cloves of garlic;
• ½ teaspoon dried thyme;
• ½ teaspoon oregano
• 115 g spinach;
• 850 g of cottage cheese;
• 1 egg;
• 1 lemon (zest);
• 700 g of tomatoes in their own juice;
• 4-6 zucchini;
• a handful of grated cheese.

Using a vegetable cutter or sharp knife, divide the zucchini into thin plates, place them on cloth or paper towels, sprinkle with salt and cover with a towel on top. Leave them on for 15 minutes, let the excess moisture come out of the vegetables. Then dry the pieces additionally.

While the zucchini is letting in excess juice, you can do the sauce.

For the first sauce - an alternative to Bolognese - sauté the minced chicken along with the onions and dried herbs. When the chicken pieces grab, add the tomatoes in their own juice, salt the sauce, put chopped garlic in it and simmer until thickened. Add spinach leaves at the very end and let them fade.

An alternative to béchamel sauce is a mixture of low-fat cottage cheese or low-fat ricotta with lemon zest, salt and egg.

Squeeze out as much excess moisture as possible from the curd, then mix it with the rest of the ingredients.

Spread a spoonful of tomato sauce over the bottom of the pan and place the first layer of courgette slices on top of it. Alternating zucchini with tomato sauce and curd mixture, fill out the form. Spread the remaining lemon curd on the surface and sprinkle with a handful of grated cheese.

Put the dish to bake at 190 degrees for half an hour, having previously covered the form with foil. If excess liquid has collected in the mold during this time, drain it at the end of half an hour, and then let the vegetable lasagna bake for another 15 minutes, but without foil.