March 19, 2012

Gluten Free Vegetable Lasagna

8 cups Zucchini and Yellow Squash, sliced ¼ inch thick
1½ cup Tillamook Italian Cheese, shredded
1 cup Tillamook Mozzarella Cheese, shredded
1 lb Ground Free Range Beef or Buffalo
3 - 15 oz cans S & W Organic Tomato Sauce
1½ TB McCormick Oregano
2 tsp 5th Seasons Italian Seasoning
1 Egg (optional)
½ cup Kraft grated Parmesan Cheese
1 Tb McCormick Parsley
1 16 oz 2% fat Cottage Cheese, make sure it says it is gluten free

You have the option of baking in the oven or cooking on the stove top.  
Preheat oven 350 degrees
1. Brown ground beef or buffalo in a skillet. Drain any fat. Add tomato sauce, oregano, and Italian seasoning. Stir until mixed.  Reduce heat and simmer while preparing the squash and cheese mixture.
3. Slice zucchini and yellow squash, set aside. (For stove top method steam or boil until almost soft)
4. Pour cottage cheese in a large bowl. Add egg, parsley, and 1/3 cup parmesan cheese (reserve the rest for the top). Stir to combine.
Mix together the Italian and mozzarella cheese.
5. Spread enough meat sauce to cover the bottom of a 9 x 13 inch pan. (For stove top method, spread on the bottom of a large sauce pan)
6. Spread sliced zucchini and yellow squash on top of meat.
7. Using a spoon spread ½ cottage cheese mixture over squash.
8. Sprinkle top with ¾ cup shredded cheese, then 1/3 of the meat sauce.
9. Repeat layers, ending with meat mixture on top. 
10. Top with ½ cup shredded cheese, and sprinkle remaining with parmesan cheese.
11. Cover and place in preheated oven for 45 minutes to 1 hour. For stove top method, cover and cook on medium heat for 20 minutes.