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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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