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Zucchini Lasagna

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

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Test Kitchen Approved

Total Time

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

Makes

6 servings

We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois

Zucchini Lasagna Recipe photo by Taste of Home

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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 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.
Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Toss zucchini with the flour. Layer half the slices in a greased 13x9-in. baking dish. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; sprinkle with any 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.

Zucchini Lasagna Tips

How do you keep zucchini lasagna from being watery?

Be sure to slice your zucchini no thicker than ¼-inch. (A mandoline is the perfect tool—just keep these mandoline safety tips in mind.) You can also sprinkle the slices with salt and let them sit for 15 minutes to draw out moisture. Once baked, let your lasagna sit for 10-15 minutes before cutting to let the dish reabsorb the moisture so that it doesn't run out of the bottom in a soupy mess.

What else can you put in zucchini lasagna?

This zucchini lasagna is ripe for more veggies! Use mushrooms and onions, or swap out some zucchini for summer squash. Leafy greens such as spinach also work well. (Remember to pre-cook vegetables to remove much of their liquid.) You can change the cheeses, too. Use ricotta for some (or all) of the cottage cheese, or add grated Parmesan. Try swapping out ground beef for ground Italian sausage or ground turkey. Check out our best lasagna recipes for inspiration!

Can you make zucchini lasagna ahead of time?

Freezing lasagna is totally doable. It's best to freeze it unbaked. Assemble the lasagna without the mozzarella cheese on top, and toss it in the freezer. When the craving strikes, bake frozen lasagna, covered, at 375°F for 50-60 minutes. Uncover and add mozzarella cheese. Bake, uncovered, an additional 50-60 minutes.

How do you store zucchini lasagna?

You can keep leftover zucchini lasagna in the fridge, covered, for 4-5 days. If you loved this dish, try more of our delicious 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.