Mexican Zucchini & Chicken Lasagna

Mexican Zucchini & Chicken Lasagna

Ingredients:

• 1 cup finely diced peppers
• 3 Zucchini
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 2 eggs
• 1 tsp cumin
• 3 cups salsa chicken
• 2 cups shredded / thinly sliced melting Mex cheese
• 1  cup crushed tomatoes
• 1 cup green salsa (can use red)

Directions:

• Preheat the oven to 425°
• Slice zucchini into thin slices lengthwise. Coat with olive oil. Put on parchment paper (optional) and cook for 8 minutes. Remove zucchini and turn oven down to 350°.
• Mix together crushed tomatoes, salsa & cumin
• Mix cottage cheese, ricotta and eggs together
• Cover the bottom on an 8 x 8 baking pan with sauce to prevent sticking
• Lay down one layer of Zucchini to cover bottom of pan and cover with 1/2 the peppers, 1/2 of shredded chicken
• Spread 1/2 of cheese mixture over chicken
• Cover with shredded / sliced cheese
• Pour 1/2 of salsa and tomato mixture over cheese.
• Repeat with a layer of zucchini, chicken and peppers, ricotta and cottage cheese mixture
• Lay one more layer of zucchini on top and pour remaining salsa and tomato mixture over it
• Cover with foil and cook for 30 minutes
• Add remaining shredded cheese and broil until cheese is melted.
• Serve topped with fresh cilantro