Today I thought I would share with you a tasty recipe that my sister and I made the other day. It is adapted from my mom’s lasagna recipe that she likes to call “Lazyanga” because she would make it with whatever noodles she had on hand, and do a simple cheese sauce instead of detailed and difficult layers.
Over the last 5 or so years we have been eliminating wheat (except for Einkorn flour on occasion) from our eating lifestyle, and have had to get creative in some instances because of this. Often times, as I am sure you know, squash and zucchini are used as noodle replacements and a great way to get your veggies in. My sister and I decided to make my mom’s Lazyagna with spiraled zucchini as the noodles.
It actually turned out really good! I was skeptical because sometimes squash noodles get somewhat slimy and not so great, but these zucchini noodles worked well and were, (dare I say it?) almost even Al Dante!
So without need for me to keep rambling on, here is the recipe.
1lb ground beef
8 oz. cream cheese
8 0z. cottage cheese
1-2 spiraled or thinly sliced zucchinis (medium to small)
1 8 oz. can of tomato sauce
1-2 cups of shredded cheddar cheese
1-2 fresh green onions, sliced (optional)
Italian seasoning to taste
garlic powder to taste
salt to taste
pepper to taste
Preheat the oven to 375 degrees Fahrenheit. Fry up ground beef in skillet till well browned, add tomato sauce, salt, pepper, and Italian seasoning. Set aside. Spiral or slice the zucchini and place in the bottom of a lasagna dish. Poor ground beef and tomato sauce mixture over zucchini noodles and spread evenly. In a mixing bowl, add cream cheese, cottage cheese, garlic powder, salt, pepper, and fresh green onions. Mix until well incorporated and then poor over zucchini noodles/sauce mixture and spread evenly. Spread shredded cheese on top and place in the oven for approximately 30 minutes or until the cheese is browned on the edges. Please note: if your zucchini noodles are not thin they will not cook well, so you may need to leave the lasagna in the oven a bit longer in order to make sure the noodles aren’t too raw and crispy.