Active Ashley's Kitchen

I love crab and zucchini so I combined both to make a sensational and healthy lasagna. 

Ingredients:

1 pound lump crab meat

1 pound fat free cottage cheese

2 medium zucchini

4 cups spinach

1 jar marinara sauce (I used Ledo’s)

¼ cup fresh basil

¼ cup diced onion

2 cloves garlic

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon oregano

¼ cup shredded parmesan cheese

½ cup shredded Italian cheese

Directions:

1. Preheat oven to 350 if cooking now.  I usually prepare this in advance and refrigerate until I am ready to cook it. 
2. Slice zucchini into ¼ inch round slices.
3. Spray a nonstick pan with olive oil spray.
4. Sprinkle zucchini slices with Italian seasoning and sauté over low heat for 5-10 minutes until they soften. Set aside.
5. Dice spinach in a food processor. Add spinach, diced onion, garlic, and basil to a pan with marinara sauce and sauté for 5 minutes. 
6. Add crab meat, cottage cheese, parmesan cheese, garlic powder, onion powder, and oregano to a bowl and mix to combine. 
7. Spray a 8×8 dish with olive oil spray. Arrange ½ zucchini in a single layer.
8. Spread ½ crab mixture over zucchini.
9. Spread ½ sauce over crab mixture.
10. Arrange another layer of zucchini slices.  Repeat with crab mixture and sauce.
11. Top with shredded Italian cheese.
12. Bake 45 minutes if serving now.  Bake 1 hour if serving after refrigerating.   
13. Let rest 5 minutes before dishing up.  Serve with garlic bread!