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Zucchini Lasagna

Total Time

Prep: 20 min. Bake: 40 min. + standing

Makes

6 servings

I plant zucchini every year, and we always seem to have more than we can use! This zucchini lasagna is a particularly delicious way I use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois
Zucchini Lasagna Recipe photo by Taste of Home

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 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, optional

Directions

  1. Preheat oven to 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 a 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 the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half 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.

Zucchini Lasagna Recipe Tips

How do you keep zucchini lasagna from being watery?

To keep zucchini lasagna from being watery, be sure to slice your zucchini no bigger than ¼-in. thick. (A mandoline is the perfect tool!) You can also sprinkle the slices with a bit of salt and let them sit for 15 minutes; the salt brings water to the surface that you can blot it away with a paper towel. Since the zucchini gives up liquid as it cooks, you can pre-cook the slices by grilling, broiling or boiling for 5-7 minutes, then letting them cool and blotting them dry before assembling the lasagna. You can also reduce the water by taking it out of the sauce! For this recipe, let the sauce cook down until it’s thick and chunky. Finally, let your lasagna sit for 10-15 minutes before cutting to let the moisture reabsorb evenly throughout the dish instead of running out the bottom in a soupy mess.

What else can you put in zucchini lasagna?

This zucchini lasagna is ripe for more veggies—mushrooms and onions make a great addition. For a more colorful lasagna, swap out some of the zucchini for summer squash. Leafy greens such as spinach or beet greens also work well. (With any vegetables, remember to pre-cook them to remove much of their liquid content.) Like a traditional lasagna, you can always play around with the cheeses, too. Use ricotta for some (or all) of the cottage cheese or add some grated Parmesan or Romano for a spike of sharper flavor. There are lots of ways to make lasagna, and any added spices, herbs or flavor profiles that work for them will translate well to this zucchini lasagna, too.

How do you store zucchini lasagna?

You can keep leftover zucchini lasagna in the fridge, covered, for 4-5 days. Lasagna—both traditional and veggie—freezes well. You can freeze it baked or assembled and unbaked; if freezing leftover baked lasagna, it’s best to wrap individual servings in foil for quick thawing and use.Check out our collection of zucchini recipes.
Hazel Wheaton, Taste of Home Books Editor

Nutrition 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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