Freestylin' Zucchini Lasagna
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 Large Zucchini - Sliced Lengthwise into ¼" slices
  • Salt and Freshly Ground Black Pepper, to taste
  • Vegetable Cooking Spray
  • 1 Recipe of Slow Cooker Italian Meat Gravy
  • 2.5 Cups of Fat Free Cottage Cheese
  • 1 Large Egg Yolk
  • Teaspoon Each Dried Parsley, Garlic Powder, Dried Basil, Dried Oregano, Crushed Red Pepper Flakes
  • One ounce of Reduced Fat Parmesan Cheese
  • 2¼ Cups of Kraft Fat Free Mozzarella Cheese
  1. Make 1 recipe of the Slow Cooker Italian Meat Gravy.
  2. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper. Lay zucchini onto parchment paper. Spray both sides of zucchini with cooking spray. Season with salt/pepper. Place one baking sheet on top rack and the other baking sheet on the bottom rack of oven. Roast for 15 minutes. Halfway through roasting, switch pans from top to bottom. Flip zucchini slices and roast for another 10 minutes. Remove. Reduce oven temperature to 375.
  3. In a bowl, mix cottage cheese, egg yolk, dried spices and Parmesan cheese.
  4. Spread 1.5 cups of the Meat Gravy onto bottom of a 11" x 7" baking dish or an 8" x 8" baking dish. Lay enough zucchini slices to cover bottom in a single layer. Top with a layer of the cottage cheese mixture, a sprinkling of fat free mozzarella and some gravy. Repeat for 2 more layers and finish with remaining mozzarella cheese and cover with foil.
  5. Bake for 30 minutes. Remove foil and bake for another 15 minutes until golden and bubbling. Let rest for 10 minutes before serving.
  6. This makes 4 large servings at 4 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at