ZUCCHINI AND EGGPLANT LASAGNA

2 tbsp coconut oil

4 medium zucchinis, sliced lengthwise in 5mm slices

3 eggplants, sliced lengthwise in 5mm slices

1/2 tsp salt

2 1/4 cups HCG marinara sauce [see recipe below]

1/2 cup cottage cheese

1/3 cup grated mozzarella cheese

1 tbsp thinly sliced fresh basil

DIRECTIONS

Preheat oven to 200̊C. Toss zucchini and eggplant with [melted] coconut oil, and salt. Arrange on two baking sheets, roast in the top and bottom thirds of the oven for 10 minutes switching sheets halfway through. Let cool until safe to handle.

Spread 1/4 cup marinara sauce on the bottom of a 20cm x 20cm baking dish. Top with 4 slices of eggplant, followed by 1/4 cup of marinara sauce, dot with cottage cheese, layer 4 zucchini slices crosswise on top of eggplant, top with 1/4 cup marinara sauce and dot with cottage cheese. Repeat with remaining layers, finishing with zucchini, 1/4 cup marinara sauce and 1/3 cup grated mozzarella cheese.

Roast in the oven for 20 minutes or until cheese is melted and bubbly.

Allow to cool for 10 minutes, sprinkle with fresh basil and cut into 6 slices.

HCG MARINARA SAUCE

4 large Tomatoes

1 tbsp Basil chopped

1 cup Chicken Broth

2 tbsp Onion chopped fine

2 cloves garlic minced

200ml Tomato Paste

1 tsp Oregano dried

Salt and Pepper to taste

DIRECTIONS

Chop tomatoes or puree in a food processor for a smoother texture.

Add spices and heat in a saucepan. Allow to slow cook for 30 minutes to an hour.

Allow the liquid to reduce or add additional water to achieve desired consistency.