So, you guys know how I'm totally into menu planning, right? I seriously don't know what to do when I don't have a menu planned. In case you're wondering what happens when I have something written down and then I don't feel like making it... well, you're looking at it. As you can tell, I had everything lined up to make my Zucchini Lasagna but then I was tired and grumpy and I had a lot of homework and I said, "You know WHAT! Let's make this easier." So I did! And it tastes every bit as good as the original. The only difference is that this is much less time consuming!
If you already have some ragu {or your favorite meat sauce} on hand, the prep for this dish is seriously 10, maybe 15 minutes. Then, while you relax {or, you know, do homework}, it bakes and gets all cheesy and melty and bubbly and basically perfect. It tastes amazing! This is a delicious, easy, fast meal that is perfect for a busy weeknight. Try it next time you don't feel like making lasagna but still want the yummy taste!
Zucchini Lasagna Pasta Bake
Adapted from my Zucchini Lasagna
Yields: one 8x8 pan
about ¾ of a box of any small pasta {I used rotini}
2 cups ragu {or your favorite meat sauce}
1 large zucchini, sliced and diced
8 oz reduced-fat or fat-free cottage cheese
1 egg
about ½ cup parmesan
1 cup italian-blend grated cheese
1 tablespoon extra virgin olive oil
salt and pepper, as needed
Preheat the oven to 425F. Spray an 8x8 baking dish with nonstick spray, and set aside. Boil some water, and cook the pasta 2-3 minutes less than the recommended time {it will cook more in the oven}. Pour the olive oil in a nonstick saute pan, and heat over medium-high heat. When hot, add in the cut zucchini, and season with salt and pepper. Cook until the zucchini get slightly golden brown and soften, 6-8 minutes. Place the zucchini in a large bowl, and add in the ragu and cooked pasta. Mix well. In a small bowl, combine the cottage cheese, egg, parmesan, and half of the grated italian cheese; mix until well blended. Pour the cheese mixture into the pasta bowl, and barely mix everything together. Pour into the prepared baking dish, and top with the remaining cheese. Cover with foil, and bake for 30 minutes, then uncover and bake for 15 minutes more. Broil for a minute or two before serving for bubbly cheese. Let cool slightly and enjoy!
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