Low Carb Veggie Lasagna

This is an easy, delicious and satisfying meal and I promise you won't miss the noodles! And bonus- you have lunch or dinner for a few days leftovers.

Servings: 1 tray makes 6 servings (pieces cut equal size)

Ingredients:

Medium sized eggplant- 1 (about 1 lb)

Medium sized zucchini squash- 3

Jar of Classico Riserva Marinara (no sugar added)- 1

Daisy cottage cheese 4% fat- 24 ounce container

Kroger mozzarella cheese block- 8 oz, shredded

Dry thyme spice jar

Dry rosemary spice jar

Dry basil spice jar

Method:

1) Slice the whole eggplant from top to bottom with a serrated knife into 1/2 inch slices.

2) Slice zucchini (after cutting off tops), from top to bottom into 1/4 inch slices.

3) Preheat oven to 400 degrees.

3) In a 13 x 9 x 2 glass baking dish, place a layer of the eggplant slices.

4) Top with cottage cheese.

5) Spread a layer of sauce.

6) Sprinkle dry thyme, rosemary and basil generously.

7) Add a layer of zucchini slices.

8) Add a layer of mozzarella cheese, sauce and spices.

9) Repeat the steps above alternating cottage cheese and mozzarella cheese until all the veggies and cheeses are used up.

10) Add sauce to the very top and cover with aluminum foil.

11) Cut small slits into the top of the foil and put in oven.

12) Bake for 45 minutes total. Will need to take out & drain water that is released from veggies 2-3 times while baking. If you skip this step, the lasagna will be very soggy.

Nutrition (per serving, lasagna divided into 6 pieces):

Calories: 321 cal

Fat: 15 g

Net carbs (Total - fiber): 15 g

Fiber: 5.8 g

Protein: 27 g

Vitamin C: 57%

Vitamin A: 25%

Iron: 15%

Calcium: 17%