Zucchini Lasagna



9 servings



1 lb. extra lean ground beef
1 md. onion, finely chopped
1 garlic clove, minced
1 (15) can tomato sauce
1 tsp. salt
1 tsp. dried leaf basil
1 tsp. dried leaf oregano
1/2 tsp. dried leaf thyme
1/2 tsp. dried leaf marjoram
1-1/2 cup dry cottage cheese
1/2 cup grated Parmesan cheese, divided
1 egg
4 md. zucchini
2 tbsp. all purpose flour, divided
1 cup shredded mozzarella cheese, divided


In a large skillet, brown beef with onion and garlic; drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer, uncovered, 10 minutes.

In a small bowl, combine cottage cheese, ½ of Parmesan cheese and egg; set aside.

Scrub zucchini; slice lengthwise into 1/8 inch thick slices. Preheat oven to 350 F.

Lightly oil a 13 x 9 inch baking dish. Layer ½ of zucchini in oiled baking dish; sprinkle with 1 tablespoon of the flour. Top with ½ of cottage cheese mixture and ½ or meat mixture, then with ½ of mozzarella cheese.

Top with remaining zucchini; sprinkle with remaining flour. Top with remaining cottage cheese mixture, meat mixture and mozzarella cheese. Sprinkle remaining Parmesan cheese over top.

Bake, uncovered, 1 hour. Let stand 20 minutes before serving. Cut into 9 squares. Makes 9 servings.

New Ideas for Casseroles. . B. Ojakangas

Author's Comments

Zucchini replaces pasta to reduce the total calorie count.

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