This noodle free casserole will have you serving seconds with RollinGreens Classic Salt & Pepper ME’EAT, zucchini noodles, marinara, cottage cheese, topped with mozzarella cheese.

Serves: 4-6 People

Ingredients

For Salt & Pepper ME’EAT

• 1 Bag RollinGreens Salt & Pepper ME’EAT
• 2 cups water
• 2 tbsp olive oil

For the Lasagna

• 5 zucchinis
• 1-2 jars of favorite marinara
• 1 container cottage cheese (optional cheese alternative)
• 2 cups mozzarella (optional cheese alternative)
• ½ cup parmesan (optional cheese alternative)
• 1 tbsp olive oil.

Instructions

1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the lasagna, preheat oven to 375 Degrees F., thinly slice zucchinis longways and add to a large bowl. In a baking dish, add 2 tbsp olive oil and ½ cup of marinara sauce.
5. Add a layer of zucchini noodles overlapping them ½ inch. Add ½ cup of marinara followed by ½ of the cooked Salt & Pepper ME’EAT.
6. Add another layer of zucchini noodles followed by the whole container of cottage cheese, spread evenly.
7. Add a layer of zucchini noodles followed by ½ cup of sauce and almost the rest of the Salt & Pepper ME’EAT, leaving out 6-8 chunks for the top.
8. Finish the layers with a layer of zucchini noodles, cover the whole lasagna with sauce, then top with mozzarella, parmesan and 1 tbsp olive oil. Note, leave ½ inch space at the top of pan.
9. Place baking pan on to a baking sheet, this helps in case of spillage. Cover with foil and bake for 30 minutes. Remove foil and bake until cheese is browning, about 5-10 minutes. Remove from oven. Allow it to cool for 5-10 minutes before serving.

-Enjoy Chef Ko