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Where’s the Squash Lasagna

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

Ingredients

  • 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 shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese

Directions

  • 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.
  • 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.
  • Spread 1 cup meat sauce in a greased 13x9-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.
  • Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 309 calories, 13g fat (8g saturated fat), 53mg cholesterol, 642mg sodium, 27g carbohydrate (10g sugars, 3g fiber), 21g protein.

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Reviews

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Average Rating:
  • NH-rescue
    Dec 27, 2018

    A different twist on regular lasagna. Blending the stewed tomatoes makes the lasagna meld together better. Since the zucchini is rather juicy, this also works well with no-cook lasagna noodles. Hint: It isn't only zucchini you can sneak into the lasagna; mashed cooked carrots can be folded in, too!

  • DeliciouslyResourceful_Gina
    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.

  • laurif
    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.

  • luann8190
    Aug 10, 2013

    No comment left

  • ahalbersma
    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!

  • medelen
    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!!!!

  • medelen
    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!!!!

  • Julianne B
    Aug 27, 2009

    I like to use peeled and cubed eggplant. Cook it with the meat or use less meat. They never know! Julie B