Sheet Pan Zucchini Lasagne

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Zucchinis, thinly sliced lengthwise	3	3
You will need 3 medium size zucchini, thinly sliced lengthwise (about 1/4 inch thick)
Cottage Cheese	2 cups	2 cups
Shredded Mozzarella Cheese, divided	2 cups	2 cups
Marinara Sauce	2 cups	2 cups
You can substitute Marinara Sauce with Plain Tomato Sauce, Pesto Sauce (1 cup), Homemade Sauce (you can make your own sauce using fresh tomatoes, herbs, and garlic for a fresher taste).
Oats, coarsely ground	50 gr	1/2 can
Gluten-free certified, if needed
Herb Mix	12 gr	2 teaspoons
Dried Oregano (1 tsp), Dried Basil (1 tsp)
Red Pepper Flakes, crushed	3 gr	1/2 teaspoon
Olive Oil, divided	30 ml	2 tablespoon
Nutritional Yeast, optional	11 ml	1 tablespoon
Italian Seasoning	6 gr	1 tablespoon
Salt, to taste	12 gr	2 teaspoons
Ground Black Pepper, to taste	12 gr	2 teaspoons

Equipment:

Baking Dish 8.5in x 8.5in / 21.5cm x 21.5cm

Steps:

Step 1

Preheat the oven to 425°F (195°C).

Step 2

Slice the Zucchini into ¼ inch thick slabs.

Step 3

Transfer them to a sheet pan and drizzle with Olive Oil (1 tsp). Season with Salt ( 1 tsp ) and Ground Pepper ( 1 tsp ), tossing to coat evenly. Arrange the zucchini slices in a single layer on the pan and roast them for about 10 minutes, until they are knife-tender.

Step 4

Meanwhile, in a mixing bowl, combine Cottage Cheese ( 2 cups), Mozzarella Cheese (1 ½ cups), Red Pepper Flakes ( ½ tsp ), Herb Mix (2 tsp), pinch of Salt and Ground Pepper.

Step 5

Prepare the Oat Topping, in a bowl, mix together coarsely Ground Oats ( ½ cup), Nutritional Yeast (1 tbsp), Olive Oil ( 1 tbsp ), and Italian Seasoning (1 tsp).

Step 6

In a baking dish, start by layering a few zucchini slices evenly. Spread Marinara Sauce (1 cup) over the zucchini and add dollops of the cottage cheese mixture. Repeat the layering process until all zucchini slices are used.

Step 7

Sprinkle the Oat Crumb Mixture evenly over the top layer, followed by the remaining shredded Mozzarella Cheese ( ½ cup ).

Step 8

Bake the Lasagna at 375°F (190°C) until the sauce is bubbling and the cheese is golden brown in spots, approximately 25 minutes. Allow the lasagna to rest for 5 minutes before serving aside green salad, pasta or bread Buckwheat Millet Flaxseed Bread.