Zucchini Lasagna Recipe

 Zucchini Lasagna Recipe Zucchini Lasagna Recipe photo by Taste of Home Rating 4

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I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way to use our abundant crop.
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Zucchini Lasagna Recipe
  • Prep: 20 min. Bake: 40 min. + standing
  • Yield: 6-8 Servings
    •
20 40 60

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 medium zucchini (1-1/4 pounds)
  • 1 cup (8 ounces) cream-style cottage cheese
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

  • In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
  • Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
  • Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 202 calories, 9 g fat (5 g saturated fat), 69 mg cholesterol, 606 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Zucchini Lasagna in Country Extra September 1990, p49

Full-Bodied Red Wine

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

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Reviews for Zucchini Lasagna

Zucchini Lasagna Recipe

Zucchini Lasagna

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(1-8) of 8 reviews

Reviewed on Aug. 21, 2011 by collector2

Me and my husband loved it!!!!! I did make a few changes, like added spinach and green peppers...

Reviewed on Jul. 21, 2011 by rmbarr059

Not bad...but a little bland and very watery! Wasn't bad, but I wouldn't make it again.

Reviewed on Jul. 06, 2011 by Hpypnts

Quick and easy! Everyone likes this and it is very tasty as a leftover too. A keeper.

Reviewed on Jun. 18, 2011 by diane hixon

If you don't like zucchini...you need to try this! It will make you a zucchini lover!

Reviewed on Feb. 14, 2011 by JanetCA

I omitted the flour, since I'm avoiding carbs. Which made the final result a little watery, but it was still delicious.

Reviewed on Oct. 04, 2009 by penney rose

Trying this today. pix not same as direction.+

cook covered-uncovered

Reviewed on Jul. 29, 2009 by sarahb28

We love this recipe. It is a great way to get kids to eat zucchini.

Sarah

Reviewed on May. 02, 2008 by lorettakruse

I've made zucchini lasagna, but never used the flour as in this recipe. I'm sure it will make the end result more firm and manageable

 
 

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