zucchini lasagna
This version uses the slices of zucchini as the 'noodles'. There is no pasta, though I suppose you could add it if you like. These are all approximations. I just throw in what ever looks right. You may want to add more of less of some of the ingredients. For vegetarian, omit the meat.
prep time
30 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- - i like to make a lasagna of sorts using zucchini sliced the long way as the 'noodles'. then i make a spaghetti sauce with lots of veggies like peppers, onions, mushrooms, sauteed in a little olive oil (or use a jar sauce and add the extra veggies).
- - add cooked ground beef or cooked italian sausage or not- your choice.
- - cheese layer per 1 jar of spaghetti sauce: about 8 oz grated mozzarella, 8 oz container of cottage cheese,1 egg, ¼ cup parmesan cheese
How To Make zucchini lasagna
-
Step 1I make several layers with sauce, zucchini 'noodles' and cheese ending with cheese. Bake at 350 for about 45 minutes. Freezes well.
-
Step 2I usually make this in a bread loaf pan because I'm the only one in my house who will eat it, and I often make it with left over spaghetti sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#lasagna
Keyword:
#vegeterian
Ingredient:
Vegetable
Method:
Bake
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