Hearty Zucchini Lasagna Recipe

3.5 2 2
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Hearty Zucchini Lasagna Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
MAKES:
4-6 servings
TOTAL TIME:

Ingredients

  • 1 pound ground beef
  • 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 11x7-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.
Originally published as Zucchini Lasagna in Taste of Home Ground Beef Cookbook 1999, p184

Nutritional Facts

1 each: 334 calories, 17g fat (8g saturated fat), 110mg cholesterol, 919mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 31g protein.

  • 1 pound ground beef
  • 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
  1. 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.
  2. In a greased 11x7-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.
  3. 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.
Originally published as Zucchini Lasagna in Taste of Home Ground Beef Cookbook 1999, p184

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Reviews forHearty Zucchini Lasagna

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MY REVIEW
jkl337 User ID: 1475537 107704
Reviewed Jul. 21, 2011

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

MY REVIEW
mytom User ID: 1423224 82361
Reviewed Sep. 17, 2009

"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."

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