Gluten-free Lasagna

So you already know, I love hiding veggies in anything that I can. Last night I made a lasagna that was filled with them and guess what? You can make this gluten free too! 

I boiled cauliflower (this is one of my go tos) and mashed it up with a fork then added about a cup of parmesan cheese, about a cup of cottage cheese, and a half a cup of shredded mozzarella cheese plus salt and pepper to taste. That's the cheese mixture I used for this yummy meal.

 I did add half lasagna noodles and half zucchini noodles but you can use just zucchini. I make zucchini noodles for lasagna by just using a cheese cutter and make long ribbons and I use a julienne tool to make zucchini spaghetti noodles. 

I layered a ladle of marinara sauce on bottom then a layer of lasagna noodles and on top of that is the cheese mixture then zucchini layer and just repeat. I topped mine off with about a cup and a half of mozzarella cheese and a little bit of parm then baked it off at 350 degrees for 30 minutes and I served mine with garlic bread since that is what my hubs prefers but you can do this with a side salad or whatever you like with lasagna. 

My husband ate this up and didn't notice most of the veggies, if you get the zucchini thin enough, it just melts into the lasagna and no one knows it is in there.

Ingredients:

2 cups of mozzarella cheese

1 cup of parmesan cheese

1 cup of cottage cheese

1 head of cauliflower

2 zucchinis 

6 lasagna noodles (cooked)

1 jar of marinara sauce or spaghetti sauce

Directions above

I hope you enjoy and comment below if you have any questions or suggestions on how you make this!