Zucchini Lasagna Recipe

Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. sliced zucchini (1/4-inch thick); 1/2 lb. beef; 1 small garlic, minced; 1 (8 oz.) can tomato sauce; 1 tsp. salt; 1/4 tsp. oregano; 1/4 tsp. basil; 1 c. small curd cottage cheese; 1 egg, beaten; 1/4 c. dry bread crumbs; 1 c. Mozzarella cheese

Servings: persons

6 c. sliced zucchini (1/4-inch thick)
1/2 lb. beef
1 small garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. basil
1 c. small curd cottage cheese
1 egg, beaten
1/4 c. dry bread crumbs
1 c. Mozzarella cheese

1
Cook zucchini in boiling water for about 5 minutes.
2
Drain. Cook beef and garlic until browned in skillet.
3
Stir in sauce, salt, oregano and basil into beef mixture.
4
Stir together the cottage cheese, egg and parsley.
5
Place half of zucchini in a 9 x 13-inch greased pan.
6
Sprinkle with half of cottage cheese mixture, half of beef and half of Mozzarella cheese.
7
Repeat layers.
8
Save Mozzarella cheese for top.
9
Bake in a 350u00b0 oven to heat through and melt cheese, about 30 to 40 minutes.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 c. sliced zucchini (1/4-inch thick), 1/2 lb. beef, 1 small garlic, minced, 1 (8 oz.) can tomato sauce, 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.

Zucchini Lasagna

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