Diet zucchini lasagna with cottage cheese

Using a vegetable cutter or sharp knife, divide the zucchini into thin plates, place them on cloth or paper towels, sprinkle with salt and cover with a towel on top.

Leave the vegetables for 15 minutes, let the excess moisture out of them. In the meantime, make your first sauce, an alternative to bolognese.

Fry the minced chicken with onions and dried herbs. When the pieces of meat have set, add the tomatoes in your own juice.

Salt the mass, put chopped garlic in it and simmer until thickened. Add spinach leaves at the very end and let them fade.

Next, prepare an alternative to béchamel sauce - a mixture of low-fat cottage cheese or low-fat ricotta with lemon zest, salt and egg.

Squeeze out as much excess moisture as possible from the curd, then mix it with the rest of the ingredients.

Spread a spoonful of tomato sauce over the bottom of the dish and place the first layer of courgette slices on top of it. Alternating vegetables with tomato sauce and curd mixture, fill out the form.

Spread the remaining lemon curd on the surface and sprinkle with a handful of grated cheese. Put the dish to bake at 190 degrees for half an hour, having previously covered the form with foil.

If during this time excess liquid collects in the container, drain it after 30 minutes, and then let the vegetable lasagna bake for another 15 minutes, but without foil.