Zucchini Lasagna Recipe

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Zucchini lasagna recipe with a cottage cheese filling.

Prep Time15

Cook Time45

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: lasagna

Servings:

Calories: 244kcal

Ingredients

3 zucchini
1 TBS olive oil
1 lb ground beef
1 onion
3 garlic cloves
25 oz pasta sauce
15 oz cottage cheese
½ cup Parmesan cheese
2 cups mozzarella cheese
2 tsp. Italian seasoning
1 tsp. onion powder
salt and pepper to taste

Instructions

Slice the zucchini lengthwise about 1/8 inch thick. Place on a cookie sheet lined with paper towels and salt lightly. Let sit 20 minutes and pat dry. This helps prevent your lasagna from becoming too watery and is an essential step for a good zucchini lasagna.
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic and cook until soft. Add ground beef and cook until browned. Stir in pasta sauce and simmer for 10 minutes.
Combine 15 oz cottage cheese, egg, ½ cup Parmesan, 2 tsp. Italian seasoning, 1 tsp. onion powder and a pinch of salt and pepper. Mix until combined.
Spread a little of the sauce mixture on the bottom of an 9x13 baking dish. Add zucchini slices along the bottom of the dish.
Spread the cottage cheese mixture on top the the zucchini, along with a layer of sauce followed by a sprinkling of mozzarella cheese.
Repeat the layering until you reach the top of the dish. Finishing with a layer of meat sauce and mozzarella cheese.
Bake in a preheated oven at 375℉ for 30 minutes coved with foil.
Uncover and bake an additional 15 minutes until bubbly and the cheese is a golden color.
Let sit 10 minutes before serving to allow to cool slighting and firm up.

Notes

How To Avoid a Watery Zucchini Lasagna

Salt and dry- After slicing the zucchini into 1/8 inch slices, lay on a cookie sheet lined with paper towels. Salt the zucchini and allow to sit for 20 minutes. Pat dry before using. Salting the zucchini helps to draw out the water and allowing it to sit makes sure that all the excess water is removed for the best texture possible.

Use a thick sauce- Generally I like to get every bit out of my tomato sauce jar by adding a bit of water to the glass. However, this will only add to a watery lasagna. As much as you want to, resist the urge and stick to a thicker sauce.

Removing the foil- Bake an additional 15-20 minutes uncovered to allow for the extra moisture to escape and the cheese to turn to a golding color.

Nutritional information provided is an estimate and will very based on brands of ingredients used and cooking methods.

Nutrition