Individual Zucchini Lasagnas

Cut zucchini into long thin strips.

In skillet over medium heat, combine zucchini and 1 tbsp (15 mL) water; cover and cook for about 3 minutes or until slightly softened and bright green. Drain on paper towels.

In same skillet, cover and cook spinach, with just the water clinging to leaves, for about 3 minutes or just until wilted. (Or in shallow microwaveable dish, microwave zucchini, partially covered, at High for 2 minutes. Microwave spinach, partially covered, at High for 1-1/2 minutes.)

Mix together spinach, cottage cheese, Parmesan cheese and pepper. Slice toast in half; place half in bottom of each of two 2-cup (500 mL) ovenproof casseroles; top each with one sixth of the pasta sauce. Layer each with one-sixth of the zucchini, overlapping strips slightly; top each with half of the spinach mixture and one-sixth of the mozzarella cheese. Repeat layers of sauce, zucchini and mozzarella twice.

Bake in 350°F (180°C) oven or toaster oven for 20 minutes or until light brown. If necessary, brown under broiler for about 3 minutes.

Additional information :

Tip:Use a vegetable peeler to make long lasagna-like zucchini strips. Small ovenproof casseroles work best, or layer in an 8 x 4-inch (1.5 L) loaf pan.