Where's the Squash Lasagna Recipe
Where's the Squash Lasagna Recipe photo by Taste of Home

Where's the Squash Lasagna Recipe

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I devised this recipe to hide zucchini from my unsuspecting grandchildren and any others who think they don't like it. It's always a hit at our house.
TOTAL TIME: Prep: 40 min. Bake: 1 hour
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 1 hour
MAKES: 12 servings


  • 1 pound ground beef
  • 2 large zucchini (about 1 pound), shredded
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups water
  • 1 can (12 ounces) tomato paste
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 9 lasagna noodles, cooked, rinsed and drained
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 piece) equals 309 calories, 13 g fat (8 g saturated fat), 53 mg cholesterol, 642 mg sodium, 27 g carbohydrate, 3 g fiber, 21 g protein.


  1. In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  3. Spread 1 cup meat sauce in a greased 13-in. x 9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses.
  4. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Where's The Squash Lasagna in Country Woman September/October 2000, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed May. 23, 2016

"This is a great recipe. I did not have lasagna noodles so substituted 12 ounces of ziti. I also used one jar of marinara sauce instead of making my own. I did add all the seasonings except for salt as we like strong flavors. I also added one diced green pepper as my family is not adverse to veggies. The zucchini blended right in to the meat mixture and was not detectable at all. I will be making this again."

Reviewed Jan. 12, 2016

"Fantastic! No one knew there was squash in it, especially the children. I used ground turkey instead of the beef and used the no cook lasagne because I did not realize until I went to prepare it that they were well I had on hand and it turned out fantastic. Highly recommend trying this."

Reviewed Oct. 24, 2011

"my husband, who won't eat anything with "green stuff" in it, loved this, and he is still none the wiser! Thank you!"

Reviewed May. 26, 2011

"The best lasagna recipes I have ever had. My kids and husband love it. I make it almost every other week. The best!!!!"

Reviewed May. 26, 2011

"The best lasagna recipes I have ever had. My kids and husband love it. I make it almost every other week. The best!!!!"

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