Homemade Slow-Cooker Spaghetti Sauce (see link above)
3-4 zucchini (depending on size)
1-16oz container cottage cheese
2 cups mozzarella cheese
6 Tbsp parmesan cheese
Instructions
Preheat oven to 350 degrees.
Slice zucchini (thinly). Place zucchini slices on a cookie sheet or large piece of aluminum foil. Lightly salt zucchini to remove excess water. Set aside for 10 minutes. Blot zucchini with paper towel to absorb excess water.
Add a thin layer of homemade spaghetti sauce to the bottom of a 9"x13" baking dish. Layer sliced zucchini over the top of sauce. Add layer of cottage cheese (half of container) on top of zucchini slices. Then add layer of mozzarella cheese (approximately 1 cup.) Sprinkle 2 tablespoons of parmesan cheese on top. REPEAT once.
Add one last layer of zucchini slices & top with thin layer of sauce. Bake in oven for 20 minutes. Then remove lasagna from oven. Sprinkle the top with remaining mozzarella & parmesan. Place back in the oven & bake for an additional 10 minutes.
Recipe by Love of Family & Home at https://loveoffamilyandhome.net/2013/09/zucchini-lasagna-recipe.html