Step 1

Preheat oven to 400ºF and spray a casserole dish with nonstick cooking spray.

Step 2

Slice zucchinis (the long way) into very thin strips. You should need 15 total strips. Lay zucchini onto a baking sheet and sprinkle with salt to draw out moisture. Set aside.

Step 3

Next place marinara, broth, quinoa, and Italian seasoning into a large saucepan. Bring to boil, then turn heat to low, cover, and let simmer for 15 minutes.

Step 4

Remove sauce from heat. Add cottage cheese and onion to the sauce and mix well.

Step 5

Pat zucchini with a paper towel to absorb as much moisture as possible and then start to build your lasagna.

Step 6

Pour a cup of sauce on the bottom of the pan for the first layer. Then, lay zucchini strips side by side on top of the sauce. We did 5 strips per layer. Add another cup of sauce and sprinkle 1/2 cup of mozzarella cheese over the sauce. Repeat two more times, creating 3 layers.

Step 7

Top the whole lasagna with 1/3 cup of parmesan cheese and place in the oven. Bake for 20 minutes at 400ºF.

Step 8

Remove from oven and let sit for 15-20 minutes*. Sprinkle with fresh parsley before serving.