Grilled Zucchini Low-Carb Lasagna

Directions

Simmer sauce for a few minutes until the sauce is thickened and reduced a bit, adding some cooked Italian sausage if you prefer, then stir in the chopped fresh basil if using. Preheat oven to 400F. Brush grill with olive oil or spray with grill spray and preheat to high heat. You can also make this with a stove-top grill pan that doesn't need to be pre-heated. While grill heats, cut zucchini into slices about 5/8 inch thick. Brush both sides of zucchini lightly with olive oil and sprinkle with Italian Herb Blend if using. Grill zucchini slices until they’re lightly browned on both sides, but not fully cooked, about 3-4 minutes per side. Remove the zucchini slices to a cutting board and press lightly with a paper towel to absorb some of the moisture. Beat eggs in small bowl, then stir in cottage cheese.  Spray heavy ceramic or glass deep lasagna dish with non-stick spray or olive oil. Then make a layer of lasagna slices, a layer with half the sauce, a layer with half the cottage cheese-egg mixture, and a layer with half the cheese. Top with second layer of grilled lasagna slices, sauce, cottage cheese-egg mixture, and remaining cheese. Bake 30-40 minutes, or until cheese is melted and browned on top and mixture is slightly bubbling. Let sit at least 10-15 minutes before cutting, then cut into pieces and serve hot. This keeps very well in the fridge for several days and it might even be better re-heated, because some of the juice absorbs into the zucchini when it’s refrigerated! I would not recommend freezing.