Zucchini Lasagna Recipe

Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Zucchini (large Are Best); 1 teaspoon Salt; 1 whole Small Onion, Diced; 1 whole Small Green Pepper, Diced; 3 cloves Garlic, Minced; 1/2 pounds Ground Beef (sirloin Preferred); 2 Tablespoons Tomato Sauce; 3 cups Prepared Marinara Sauce; 2 Tablespoons Fresh Basil, Finely Chopped; 1 whole Egg; 2 cups Cottage Cheese; 3/4 cups Grated Parmesan Cheese (not Kraft); 1 cup Shredded Mozzarella Cheese; 2 Tablespoons Minced Fresh Parsley; 10 whole No-cook Lasagna Noodles

Servings: persons

2 pounds Zucchini (large Are Best)
1 teaspoon Salt
1 whole Small Onion, Diced
1 whole Small Green Pepper, Diced
3 cloves Garlic, Minced
1/2 pounds Ground Beef (sirloin Preferred)
2 Tablespoons Tomato Sauce
3 cups Prepared Marinara Sauce
2 Tablespoons Fresh Basil, Finely Chopped
1 whole Egg
2 cups Cottage Cheese
3/4 cups Grated Parmesan Cheese (not Kraft)
1 cup Shredded Mozzarella Cheese
2 Tablespoons Minced Fresh Parsley
10 whole No-cook Lasagna Noodles

1
Preheat oven to 375 degrees F; grease a deep 9x13 inch baking pan.
2
Slice zucchini lengthwise into very thin slices.
3
Sprinkle slices lightly with salt; set aside to drain in a colander for 15 minutes.
4
Rinse salt off of zucchini under running water, then dry slices in a kitchen towel.
5
Meanwhile, prepare the meat sauce.
6
Saute onion and green pepper over medium heat until starting to soften, then stir in garlic and cook for 1 minute.
7
Add ground beef; cook and stir until meat is no longer pink; drain grease (if needed).
8
Stir in tomato paste and allow color to darken, then stir in pasta sauce and basil.
9
Allow to simmer 5-10 minutes for flavors to come together.
10
Next, stir egg, cottage cheese, 1/2 of the parmesan, 1/2 of the mozzerella, and parsley together in a bowl until well combined.
11
To assemble lasagna, spread 1/3 of the meat sauce into the bottom of prepared pan.
12
Then layer 1/3 of the noodles, 1/2 of the zucchini slices, then 1/2 of the ricotta mixture.
13
Repeat with 1/3 meat sauce, noodles, zucchini slices, and ricotta mixture.
14
Top with remaining noodles, remaining meat sauce, and remaining mozzarella.
15
Spread Parmesan cheese evenly over the top, cover with foil.
16
Bake for 30 minutes.
17
Remove foil and bake an additional 30 minutes.
18
(Can bake longer if it seems watery.)
19
Let stand for 10 minutes before serving.

1560

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Zucchini (large Are Best), 1 teaspoon Salt, 1 whole Small Onion, Diced, 1 whole Small Green Pepper, Diced, and more.

Yes, Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions