It’s been awhile since any of us have posted, and it hasn’t been time spent twiddling our thumbs. The summer was a busy one for each of our families, as it always is, but now that fall is knocking on our door we’re once again finding comfort in our food.
The garden was good to us this summer-our organic heirloom tomato plants produced enough for sauce, salsa, and more, our squash vines spread out their arms and took over, and, of course, our herbs flavored every meal to perfection. I like to look at every bite of a homemade meal as a reminder to my family of how much I love them and care for them.
Waxing poetic on the joys of a healthy and flavorful meal aside, this meal is sure to be one of your new favorites (and your family’s as well)! Tired of the unhealthy aspects of lasagna, I whipped up this version with some fresh organic veggies from my garden and it was a hit:
Cottage cheese? Yes, please!
Obviously one of the most unhealthy ingredients in the classic lasagna recipe is the cheese. Ricotta, Parmasan, and, if you’re my husband’s Noni, even Feta can be fattening and artery clogging. Instead of all that fat, I substituted a healthy and delicious cottage cheese mixture. Bland, you say?
Herb it up!
Not when you “herb it up!”, as my son likes to say! Mixed with some dried basil and oregano (from the garden again, of course, or, in a pinch, from your local co-op!), this soon becomes a fabulously cheesy base for your dish.
Zucchini-not just for zucchini any more!
While you’re at it, go out to the garden and get some of those amazing zucchini that have been hanging out on the vine for awhile. Shredded and seasoned with garlic powder (I know-while I much prefer fresh as well, I’ve found the powder is a much more cohesive, balanced seasoning than minced. Try it for yourself, though, and make your own decision!) this provides some “meat” to a hearty vegetarian dish!
This is when the magic happens.
Mix your zucchini and garlic mixture with a jar of your homemade, chunky vegetable pasta sauce. You’ll see how the zucchini really bulks up even the thinnest sauce, making it appropriate for even the hungriest family member!
Layers are in this season!
While obviously fresh pasta would be ideal, it’s also important to be realistic: sometimes it’s just too time consuming to make your own pasta and one must resort to the organic, dried pasta from the co-op. It’s sad, but we have to allow ourselves to be imperfect. I like this recipe because it also allows me to skip one time consuming step=boiling the pasta. Because the zucchini mixture is so moist you simply put a layer of pasta sauce on the bottom of your dish and begin layering (uncooked) noodles on top!
Red, white, and YUM!
Now the real fun begins. Try to keep your tummy from growling as you layer the herbed cottage cheese on top of your sauce and noodles…
Almost there...almost to an amazing dinner!
and, of course, finishing with a final layer of cheese and sauce before topping it with Mozzarella!
Ready for the oven, and then ready for the plate.
Topped with delicious, shredded Mozzarella (I don’t feel too badly being generous with this, considering how many calories I’ve saved by omitting the other cheeses), your family will never know how healthy this dinner is…but they will certainly know how much you love them (and their taste buds)!
Enjoy!
~Alice
3broads
alicebroad
maisybroad
essiebroad
