Beef Lasagna with Zucchini

Pat Duran


This recipe was a good accident that turned out delicious. I started making my cabbage Lasagna and found out I didn't have any cabbage so I used the squash instead- and it turned out pretty dang good- The whole family ate it and liked it! Unbelievable -since my husband hates all cooked vegetables.

★★★★★ 1 vote
6 to 8 servings
15 Min
30 Min


1 lb
lean ground beef or turkey
3 or 4 small
zucchini, cut in 1/4 inch slices
1 1/4 c
bisquick baking mix, divided
16 1/2 oz
classico pasta sauce (i like the new tuscan olive and garlic)
1 c
creamy cottage, small curd
1 large
1/2 c
grated parmesan cheese or more


1Heat oven to 350^. Grease or spray an 8x8 inch square pan or a 2 1/2 quart casserole dish. Cook and crumble beef in a skillet until brown, drain if necessary. Place zucchini slices in a single layer in the dish; sprinkle with 1/4 cup of the bisquick, Top with scrambled beef and pasta sauce. Mix remaining bisquick, cottage cheese and egg until soft dough forms; spread over sauce. Sprinkle with Parmesan cheese. Bake uncovered until hot and bubbly , about 30 minutes. Cool 10 minutes before serving.
High altitude bake at higher temperature about 375^ for 35 minutes.

About Beef Lasagna with Zucchini

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy