Zucchini Lasagna Recipe

4.5 9 10
Zucchini Lasagna Recipe
Zucchini Lasagna Recipe photo by Taste of Home
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Zucchini Lasagna Recipe

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4.5 9 10
Publisher Photo
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. —Charlotte McDaniel, Williamsville, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 1 large egg, lightly beaten
  • 1 cup (8 ounces) 2% cottage cheese
  • 4 medium zucchini (about 1-3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 1 cup shredded part-skim mozzarella cheese
  • Additional shredded mozzarella cheese

Directions

Preheat 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.
Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half of the slices in a 13x9-in. baking dish coated with cooking spray; dust with half of the flour. Top with cottage cheese mixture and half of the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.
Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Zucchini Lasagna in Country Extra September 1990, p49

Nutritional Facts

1 serving: 273 calories, 13g fat (5g saturated fat), 92mg cholesterol, 725mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

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  • 1 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 1 large egg, lightly beaten
  • 1 cup (8 ounces) 2% cottage cheese
  • 4 medium zucchini (about 1-3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 1 cup shredded part-skim mozzarella cheese
  • Additional shredded mozzarella cheese
  1. Preheat 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.
  2. Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half of the slices in a 13x9-in. baking dish coated with cooking spray; dust with half of the flour. Top with cottage cheese mixture and half of the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.
  3. Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Zucchini Lasagna in Country Extra September 1990, p49

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Reviews forZucchini Lasagna

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gaylene2 User ID: 3368539 37186
Reviewed Aug. 7, 2014

"We have plenty of zucchini in our garden and we're always looking for new ways to use it. This is a pretty yummy way! I used Jimmy Dean sausage instead of hamburger. I also doubled the cottage cheese mix and added more cheese because I like my lasagna nice and rich! I also peeled and de-seeded the zucchini."

MY REVIEW
collector2 User ID: 6165495 69839
Reviewed Aug. 21, 2011

"Me and my husband loved it!!!!! I did make a few changes, like added spinach and green peppers..."

MY REVIEW
rmbarr059 User ID: 4046105 16829
Reviewed Jul. 21, 2011

"Not bad...but a little bland and very watery! Wasn't bad, but I wouldn't make it again."

MY REVIEW
Hpypnts User ID: 5983500 40365
Reviewed Jul. 6, 2011

"quick and easy! Everyone likes this and it is very tasty as a leftover too. A keeper."

MY REVIEW
diane hixon User ID: 3130250 201710
Reviewed Jun. 18, 2011

"If you don't like zucchini...you need to try this! It will make you a zucchini lover!"

MY REVIEW
JanetCA User ID: 5300634 41543
Reviewed Feb. 14, 2011

"I omitted the flour, since I'm avoiding carbs. Which made the final result a little watery, but it was still delicious."

MY REVIEW
penney rose User ID: 4477525 201709
Reviewed Oct. 4, 2009

"Trying this today. pix not same as direction.+

cook covered-uncovered"

MY REVIEW
sarahb28 User ID: 4106336 16585
Reviewed Jul. 29, 2009

"We love this recipe. It is a great way to get kids to eat zucchini.

Sarah"

MY REVIEW
lorettakruse User ID: 190957 40697
Reviewed May. 2, 2008

"I've made zucchini lasagna, but never used the flour as in this recipe. I'm sure it will make the end result more firm and manageable"

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