lasagna with zucchini

Name: Lasagna With Zucchini
Prep time: 30 min
Cook time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 1 large zucchini; 1 pound(s) cooked hamburger; 1 can(s) stewed tomatoes, Italian-style; 1 can(s) spaghetti sauce; 1 pound(s) cottage cheese, drained; 2 - egg yolks; 2 cup(s) mozzarella cheese, grated; 6-8 ounce(s) fresh mushrooms, cooked; 1 cup(s) fresh Parmesan, grated; - salt and pepper; 1/4 teaspoon(s) red pepper flakes

(4 RATINGS)

625 Pinches 20 Photos

TERRI OPGENORTH

Lake Mills, WI

Updated on Apr 3, 2019

I had a LOAD of zucchini from the garden this year and decided to try using it in place of lasagna noodles. While they didn't taste like noodles, the lasagna was fantastic! It came together really quickly too. (see my hints) My husband said, "Write this down so you can make it again!" So here it is for you to try. This is a very forgiving recipe so have some fun with it!

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Zucchini lasagna baked until the cheese is golden brown.

Blue Ribbon Recipe

Substituting zucchini strips for pasta is a delicious low-carb option for lasagna. It's so robust and delicious you don't even miss the noodles. This easy lasagna recipe is hearty and cheesy with just a hint of spice thanks to the red pepper flakes. Even if you're not low carb, give this recipe a try. It's super tasty.

— The Test Kitchen

prep time 30 Min

cook time 55 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 large zucchini
1 pound cooked hamburger
1 can stewed tomatoes, Italian-style
1 can spaghetti sauce
1 pound cottage cheese, drained
2 - egg yolks
2 cups mozzarella cheese, grated
6-8 ounces fresh mushrooms, cooked
1 cup fresh Parmesan, grated
- salt and pepper
1/4 teaspoon red pepper flakes

How To Make lasagna with zucchini

Test Kitchen Tips

Make sure to spray the pan before placing the zucchini or it will stick.

Step 1

Cook hamburger in a skillet, breaking it up nice and fine. Hint: I buy in bulk when I can. Cook and freeze 1 pound packages of hamburger for speedy cooking after work.

Step 2

Cook the sliced mushrooms in the hamburger pan until they are starting to brown. Reserve. Hint: I also cook mushrooms in advance and freeze them for quick meals.
Step 3

Slice zucchini lengthwise in long strips about 1/4" thick. Use a slicer but watch your fingers!
Step 4

Place zucchini on a preheated pizza stone or baking sheet in a 375-degree oven. Bake until the surface is dry. About 15 minutes.
Step 5

Transfer zucchini to clean kitchen towel to soak up additional moisture.
Step 6

In an 11x7 glass baking dish pour a bit of spaghetti sauce on the bottom. Add the rest of the sauce to the cooked hamburger.
Step 7

Drain the stewed tomatoes. Then add to the hamburger mixture. Save the juice for another use or give it to the chickens... they love it!
Step 8

Drain the cottage cheese in a fine mesh strainer. You might have to press it a bit.
Step 9

Transfer to a bowl and add the two egg yolks.
Step 10

Mix this up and add the cooked mushrooms and the red pepper flakes. You can use a little or a lot. I chose not to add salt but did pepper the mixture well. We like pepper!
Step 11

On top of the sauce in the dish lay a layer of baked zucchini.
Step 12

Then layer with meat mixture.
Step 13

Then add a layer of cottage cheese mixture and then a layer of shredded Mozzarella.
Step 14

Repeat the layers until you run out of ingredients. End with the mozzarella. (It doesn't really matter how many layers you make.)
Step 15

Bake the lasagna at 350 until it is bubbly and the kitchen smells divine; about 40 minutes.
Step 16

Remove from the oven and let sit for 15 minutes or so to reabsorb the moisture.
Step 17

Cut in wedges and serve with fresh Parmesan on top.
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!

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