This fantastic tasting lasagna is quick and easy to put together with pantry items I always have on hand. You can leave the rind on the zucchini or peel it if you wish. If you do not have a mandoline make sure you have a very sharp knife to make sure you have nice thin strips of zucchini.
1 650 milliliter jar classico sausage pasta sauce
1 218 milliliter jar classico sundried tomato pesto
2 medium zucchini (sliced lengthwise, salted to remove water and patted dry)
1 cup cottage cheese
1 medium egg
2 ounces freshly grated parmesan cheese
12 ounces shredded cheese (I use a mixture of mild cheddar and mozzarella)
Thinly slice the zucchini with a mandoline, spread over a clean kitchen towel and generously sprinkle with salt; let sit for 15 minutes.
Use another clean kitchen towel and gently pat the moisture out of the zucchini strips.
Mix the pasta sauce and sundried tomato paste together in a bowl and set aside.
Mix the cottage cheese and egg together and set aside.
Place just enough of the pasta sauce mixture to cover the bottom of a lasagna pan, layer a row of zucchini strips over the sauce and add a light layer of the cottage cheese mixture and pasta sauce mixture; top with a layer of shredded cheese and sprinkle a bit of the grated parmesan Continue layering in this manner until all ingredients are gone, making sure you leave enough of the cse to cover top.
Cover with a layer of foil and bake in a preheated 350 degree Fahrenheit oven for 30 minutes; remove foil and cook for another 15 to 20 minutes until the noodles are completely softened and top cheese layer is completely melted.
Remove from oven and allow cooling at least 15 minutes before slicing.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.