You need:
Pasta substitute:
3 medium zucchini, sliced lengthwise, 1/4-inch thick
2 orange peppers (or yellow or red)
Sauce:
1 pound hot Italian sausage
1 small onion, chopped
1 can of tomato sauce
1 can of tomato paste
fresh basil
fresh oregano
2 cloves garlic
Cheese layer:
1 egg, slightly beaten
3/4 cup cottage cheese (more fat, less carbs)
2 tablespoons grated Parmesan cheese
1 cup fresh spinach
Top:
2 tablespoons pesto (if you buy a jar, watch the labels - go with the lowest carbs)
1 cup shredded mozzarella cheese
Sauce:
Brown the hot italian sausage in a saucepan. Put aside to cool a bit - just until you can handle them to cut them up. Dice onion, mince garlic and cook in fat left from sausages until translucent. Chop the sausages into small chunks and add to onion. Add tomato sauce (I like the Italian "pulpa" variety) and tomato paste. Chop basil and oregano. Add to sauce. Bring to an almost "boil" then turn down to low. I highly recommend making this sauce ahead of time to give it time to meld the flavors.
Veggies:
Slice the zucchini in lengthwise strips. Cut the peppers into large, flat pieces. Put a little olive oil on them and put in the oven to roast VERY BRIEFLY. They should still be quite crunchy when they come out of the oven.
Cheese layer:
Mix eggs, cottage cheese, parmesan and spinach together in a bowl.
Arrange ⅓ of the zucchini in a baking dish. Top with egg mixture, then half of the sausage mixture. Top with ⅓ of the zucchini and peppers and sausage mixture. Add the last of the zucchini to the top. Cover with pesto. Sprinkle on mozzarella.
Put in the oven for half an hour. Take out and let stand for 15 minutes before eating.
Yum!
Serves 6.
