Sheet Pan Zucchini Lasagne

Ingredients:

• Zucchinis, thinly sliced lengthwise - 3
• Cottage Cheese - 2 cups
• Shredded Mozzarella Cheese, divided - 2 cups
• Marinara Sauce - 2 cups
• Oats, coarsely ground - 50 gr
• Herb Mix - 12 gr
• Red Pepper Flakes, crushed - 3 gr
• Olive Oil, divided - 30 ml
• Nutritional Yeast, optional - 11 ml
• Italian Seasoning - 6 gr
• Salt, to taste - 12 gr
• Ground Black Pepper, to taste - 12 gr

Steps:

1. Preheat the oven to 425°F (195°C).
2. Slice the Zucchini into ¼ inch thick slabs.
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.
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.
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).
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.
7. Sprinkle the Oat Crumb Mixture evenly over the top layer, followed by the remaining shredded Mozzarella Cheese ( ½ cup ).
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.