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Zucchini Beef Lasagna

 Zucchini Beef Lasagna
"This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser," remarks Brenda Tumasone of Newhall, California.
12 ServingsPrep: 50 min. Bake: 30 min. + standing


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 2 garlic cloves, minced
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1/2 cup water
  • 1 can (6 ounces) tomato paste
  • 2 bay leaves
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon Italian seasoning
  • 1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1 small zucchini, sliced and cooked
  • 1 cup (8 ounces) reduced-fat sour cream


  • In a large skillet, cook beef and garlic over medium heat until meat
  • is no longer pink; drain. Add the tomato sauce, water, tomato paste,
  • bay leaves, parsley and Italian seasoning. Bring to a boil; reduce
  • heat. Simmer, uncovered, for 30-40 minutes.
  • Discard bay leaves. Spread 1/2 cup meat sauce in a 13-in. x 9-in.
  • baking dish coated with cooking spray. Arrange five noodles over
  • sauce, cutting to fit. Spread with cottage cheese. Cover with five
  • noodles, half of the meat sauce and the zucchini. Cover with five
  • noodles and sour cream. Top with remaining noodles and meat sauce.

2 of 2

Zucchini Beef Lasagna (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 30-35 minutes or until heated
  • through. Let stand for 15 minutes before cutting. Yield: 12
  • servings.
Nutritional Facts: One serving equals 187 calories, 8 g fat (0 saturated fat), 21 mg cholesterol, 270 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.