Real Recipes From Real Home Cooks ®

zucchini lasagna

(1 rating)
Recipe by
Melanie B
Kennesaw, GA

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.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For zucchini lasagna

  • 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

  • 1
    I make several layers with sauce, zucchini 'noodles' and cheese ending with cheese. Bake at 350 for about 45 minutes. Freezes well.
  • 2
    I 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.
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