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Hearty Zucchini Lasagna

 Hearty Zucchini Lasagna
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
4-6 Servings


  • 1 pound ground turkey or beef
    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


  • 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

2 of 2

Hearty Zucchini Lasagna (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.