Zucchini Lasagne Recipe

Name: Zucchini Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1/2 cup onion, chopped; 1 tablespoon parsley flakes; 1 teaspoon dried oregano flakes; 3 cups Bisquick; 1 cup cottage cheese; 1/4 cup parmesan cheese; 3/4 cup milk; 1 (26 ounce) jar spaghetti sauce; 1 tablespoon parsley flakes, again; 1 teaspoon basil; 1 cup zucchini, shredded; 2 cups mozzarella cheese, shredded

Servings: persons

1 lb lean ground beef
1/2 cup onion, chopped
1 tablespoon parsley flakes
1 teaspoon dried oregano flakes
3 cups Bisquick
1 cup cottage cheese
1/4 cup parmesan cheese
3/4 cup milk
1 (26 ounce) jar spaghetti sauce
1 tablespoon parsley flakes, again
1 teaspoon basil
1 cup zucchini, shredded
2 cups mozzarella cheese, shredded

1
Cook ground beef and onions until brown and drain.
2
Stir in spaghetti sauce,1 tablespoon parsley,oregano:heat until boiling.
3
Mix Bisquick,cottage cheese,Parmesan cheese,milk,1 tablespoon parsley,basil until dough forms.
4
Spread half of the dough in ungreased 9x13 inch pan.
5
Cover with 1/2 of the zucchini,meat sauce and mozzarella cheese.
6
Repeat layers.
7
Bake at 350 degrees for 35 minutes.

643

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 13 ingredients. The key ingredients include: 1 lb lean ground beef, 1/2 cup onion, chopped, 1 tablespoon parsley flakes, 1 teaspoon dried oregano flakes, and more.

Yes, Zucchini Lasagne 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 Lasagne

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