Bacon Zucchini Lasagna
Servings
12
Servings
12
Ingredients
Bacon & Veggies
Sauce
Cheese
Instructions
Bacon & Veggies
  1. Heat a large saucepan over medium heat. Sauté bacon until slightly crisp. Remove & blot on paper towel. Add leeks & mushrooms to the pan; sauté 4 minutes or until soft. Add the garlic; sauté 1 minute. Spoon the mixture into a large bowl.
  2. Heat 1 tsp of oil in saucepan; add zucchini slices. Sauté 4 minutes or until tender & just beginning to brown. Remove from pan to a plate. Heat remaining 1 tsp of oil & add the Swiss chard; sauté 4 minutes or until wilted. Combine bacon & Swiss chard with vegetable mixture in bowl.
Sauce
  1. In a skillet, heat oil. Add onion & cook 2 minutes until it starts to soften. Add garlic, oregano, thyme, paprika & sun-dried tomatoes. Cook for 2 minutes while stirring with a spatula. Add veg broth & allow to bubble for 2 minutes then add salt & pepper (if using). Bring to a boil then reduce heat & simmer for 5 minutes. Stir in the cream & parmesan cheese.
Cheese
  1. Grate mozzarella & parmesan cheeses. In a bowl, combine cottage cheese & 150 gm (1 1/2 cups) mozzarella; stir well.
Assembly
  1. Preheat oven to 375 F. Spray a 13 x 9-inch baking pan with veg oil.
  2. Spread a small amount of the sauce mixture in the bottom of prepared baking dish. Arrange 1/3 of zucchini slices over the sauce; top with half of the cottage cheese mixture, then half of the veg/bacon mixture & about a cup of sauce. Repeat layers, ending with zucchini slices. Spread the remaining sauce mixture on top of the zucchini slices; sprinkle with the remaining mozzarella.
  3. Cover & bake for 20 minutes. Uncover & bake an additional 20 minutes or until the cheese is bubbly & beginning to brown, Allow to sit about 10 minutes before serving.