Grilled Zucchini Low-Carb Lasagna

Ingredients

• 4 large zucchini, cut into lengthwise slices about 5/8 inch thick
• Olive oil, for brushing lasagna slices
• Italian Herb Blend, for sprinkling zucchini before grilling, optional
• 24 oz. Rao's pasta sauce, simmered to thicken the sauce
• Italian Sausage and basil to add to the sauce, optional
• 2 cups cottage cheese
• 4 eggs
• 2 cups grated Mozzarella cheese
• 1 cup coarsely grated Romano or Parmesan cheese

Directions

1. Pour the sauce into a pan and simmer it for a few minutes, until it reduces slightly and thickens. Add cooked Italian sausage if you’d like, then mix in chopped fresh basil if using.
2. Set the oven to 400F. Oil the grill grates with olive oil, or coat them with grill spray, and heat the grill on high. At that temperature, you should only be able to hold your hand near the heat for a few seconds. A stove-top grill pan works too, and it does not need to be preheated.
3. While the grill is heating, slice the zucchini lengthwise about 5/8 inch thick.
4. Lightly coat the zucchini on both sides with olive oil, then add Italian Herb Blend if using.
5. Cook the zucchini on the grill until each side has a little browning but the slices are not cooked through, about 3-4 minutes per side.
6. Move the zucchini to a cutting board and gently press it with a paper towel to remove some moisture. If the zucchini seems especially juicy, tuck it between 2 pieces of paper towel.
7. Whisk the eggs in a small bowl, then fold in the cottage cheese.
8. Use non-stick spray or olive oil to coat a heavy, deep lasagna dish made of ceramic or glass.
9. Build the first layer with grilled zucchini slices, half the sauce, half the cottage cheese-egg mixture, and half the cheese.
10. Add the 2nd layer with more grilled zucchini slices, the remaining sauce, the remaining cottage cheese-egg mixture, and the remaining cheese.
11. Bake for 30-40 minutes, until the cheese is melted, the top is browned, and the filling is gently bubbling. Leave it uncovered so some liquid can cook away, but cover it near the end of baking if you want the top less brown.
12. Rest the lasagna at least 10-15 minutes before slicing, then cut it into pieces and serve hot. This will be a little juicier than regular lasagna, and resting helps with that.
13. Refrigerate leftovers; this keeps very well for several days and may be even better reheated, because some of the moisture absorbs into the zucchini as it chills. Freezing is not recommended.