Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings.
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

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

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

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.

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.

Originally published as Zucchini Lasagna in Country Extra September 1990

Reviews

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Average Rating:

OwlTree

Jun 1, 2018

Very good! I used ricotta instead of cottage cheese. Added finely chopped garlic and ground fennel seeds to the tomato sauce.
gaylene2

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.
collector2

Aug 21, 2011

Me and my husband loved it!!!!! I did make a few changes, like added spinach and green peppers...
rmbarr059

Jul 21, 2011

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

Jul 6, 2011

Quick and easy! Everyone likes this and it is very tasty as a leftover too. A keeper.
diane hixon

Jun 18, 2011

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

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.
penney rose

Oct 4, 2009

Trying this today. pix not same as direction.+cook covered-uncovered
sarahb28

Jul 29, 2009

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

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