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Easy Zucchini Lasagna

 Easy Zucchini Lasagna
No-cook noodles save prep time for this lasagna recipe. Since these lasagna noodles will expand during baking, avoid overlapping them. The noodles will touch the sides of dish upon baking.
6 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 jars (24 ounces, one 14 ounces) spaghetti sauce
  • 1 can (15 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon minced garlic
  • 9 no-cook lasagna noodles
  • 2 cups sliced zucchini
  • 1 cup ricotta cheese
  • 1 carton (5 ounces) shredded Asiago cheese

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in the spaghetti sauce, tomatoes,
  • basil, oregano, fennel and garlic. Bring to a boil. Reduce heat;
  • cover and simmer for 10 minutes.
  • Spread 1-1/2 cups meat sauce in a greased 13-in. x 9-in. baking dish.
  • Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles.
  • Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup
  • Asiago cheese. Repeat layers. Top with remaining noodles, sauce and
  • Asiago cheese.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 10-15

2 of 2

Easy Zucchini Lasagna (continued)

Directions (continued)

  • minutes longer or until bubbly. Let stand 5 minutes before cutting.
  • Yield: 6 servings.
Nutritional Facts: 1 piece equals 495 calories, 18 g fat (10 g saturated fat), 75 mg cholesterol, 797 mg sodium, 50 g carbohydrate, 6 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.