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1
Use a mandolin or carefully cut the ends off of your washed zucchini and slice lengthwise very thin.
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2
Arrange slices in layers in a collander and salt each layer.
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3
Allow to sit in the sink or over a bowl for 30 min.
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4
Rinse well...then allow to dry while you beging the sauce.
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5
In a large pan brown your sausage.
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6
Add sliced mushrooms and chopped onion and garlic.
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7
When all is cooked through add the jar or can of spaghetti sauce.
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8
(You could also use your own sauce.
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9
I make mine w a large can on tomato sauce and a small can of tomato paste w Italian seasoning pepper and garlic salt).
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10
After cooking the sauce for a few minutes to blend.
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11
Spray a large casserole dish with nonstick spray.
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12
In a large bowl combine large container of low fat cottage cheese or ricotta with one egg and some garlic salt italian seasoning and pepper to taste.
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13
Bring your cottage cheese bowl and collander of zucchini and shredded mozarella and sauce to where you will assemble the lasagna.
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14
Preheat oven to 325 while you begin assembling.
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15
Start with a bit of sauce at the bottom then layer a thin layer of zucchini noodles.
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16
Then half of the cottage cheese mix.
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17
Then half of the Sauce.
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18
Then half of the mozzarella.
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19
Using the rest of the ingredients repear the layers again starting with the zucchini noodles and ending with the Mozzarella.
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20
Sprinkle with Parmesean.
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21
Spray one side of foil with non stick spray and putting that side down cover the lasagana.
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22
Cook at 325 for 45 minutes.
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23
Remove foil and turn oven up to 400.
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24
Cook for 15 more minutes.
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25
Let sit for 10 minutes.
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26
Serve and enjoy!
