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Hearty Zucchini Lasagna Recipe

A friend of mine often made this lasagna without meat. But I thought ground beef would make it more flavorful. This r recipe is a nice way to use up a bumper crop of Zucchini.—Charlotte McDaniel, Williamsville, Illinois

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Hearty Zucchini Lasagna Recipe

Yield: 4-6 Servings

40 40 80

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
Dash pepper
4 medium zucchini, cut lengthwise into 1/4-inch strips
2 tablespoons all-purpose flour
1 cup (8 ounces) 4% cottage cheese
1 egg
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a greased 11-in. x 7-in. baking dish, layer half of the zucchini; sprinkle with 1 tablespoon flour. In a bowl, combine cottage cheese and egg; mix well. Spread over zucchini. Layer with half of the meat mixture, remaining zucchini and remaining flour. Top with mozzarella cheese and the remaining meat mixture. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 40 minutes or until heated through. Let stand 5-10 minutes before serving. Yield: 4-6 servings.

For a splash of color, replace some of the zucchini in Zucchini Lasagna with slices of yellow summer squash. Or toss a cup of sliced mushrooms into the sauce.

Nutritional Facts 1 serving (1 each) equals 334 calories, 17 g fat (8 g saturated fat), 110 mg cholesterol, 919 mg sodium, 14 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Zucchini Lasagna in Taste of Home Ground Beef Cookbook , p184

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Hearty Zucchini Lasagna

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Reviewed on Jul. 21, 2011 by jkl337

We found it to be a healthy alternative that used up our excess zucchini.

Reviewed on Sep. 17, 2009 by mytom

I made this recipe, Not found here but from one I'd found in another magazine some time ago. Same ingredents and instructions. I found it to be rather sloppy or runny. I think due to the moisture in zucchini-next time I think I'd allow the zucchini to drain in a collender, then brush it with some olive oil and salt and pepper-then grill it to dry it out. There was just too much liquid, therefore did not hold shape when cut, it just was too runny. It did taste good though.