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Zucchini Lasagna

 Zucchini Lasagna
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way to use our abundant crop.
6-8 ServingsPrep: 20 min. Bake: 40 min. + standing

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 medium zucchini (1-1/4 pounds)
  • 1 cup (8 ounces) cream-style cottage cheese
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

  • In large skillet, cook beef and onion over medium heat until meat is
  • no longer pink; drain. Add tomato sauce and seasonings. Bring to
  • boil; simmer, uncovered, for 5 minutes.
  • Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine
  • cottage cheese and egg. In a greased 3-qt. baking dish, place half
  • of the zucchini; sprinkle with half of flour. Top with cottage
  • cheese mixture and half the meat mixture. Repeat layer of zucchini
  • and flour.
  • Sprinkle with mozzarella cheese and remaining meat mixture. Bake at

2 of 2

Zucchini Lasagna (continued)

Directions (continued)

  • 375° for 40 minutes or until heated through. Sprinkle with
  • additional cheese if desired. Let stand for 10 minutes before
  • serving. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 202 calories, 9 g fat (5 g saturated fat), 69 mg cholesterol, 606 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.