Lasagna With Zucchini

20
TERRI OPGENORTH

By
@Terrio13

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!

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • 1 large
    zucchini
  • 1 lb
    cooked hamburger
  • 1 can(s)
    stewed tomatoes, Italian-style
  • 1 can(s)
    spaghetti sauce
  • 1 lb
    cottage cheese, drained
  • 2
    egg yolks
  • 2 c
    mozzarella cheese, grated
  • 6-8 oz
    fresh mushrooms, cooked
  • 1 c
    fresh Parmesan, grated
  • ·
    salt and pepper
  • 1/4 tsp
    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-by-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.
  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.
  3. Slice zucchini lengthwise in long strips about 1/4" thick. Use a slicer but watch your fingers!
  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.
  5. Transfer zucchini to clean kitchen towel to soak up additional moisture.
  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.
  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!
  8. Drain the cottage cheese in a fine mesh strainer. You might have to press it a bit.
  9. Transfer to a bowl and add the two egg yolks.
  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!
  11. On top of the sauce in the dish lay a layer of baked zucchini.
  12. Then layer with meat mixture.
  13. Then add a layer of cottage cheese mixture and then a layer of shredded Mozzarella.
  14. Repeat the layers until you run out of ingredients. End with the mozzarella. (It doesn't really matter how many layers you make.)
  15. Bake the lasagna at 350 until it is bubbly and the kitchen smells divine; about 40 minutes.
  16. Remove from the oven and let sit for 15 minutes or so to reabsorb the moisture.
  17. Cut in wedges and serve with fresh Parmesan on top.

Printable Recipe Card

About Lasagna With Zucchini

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Italian
Dietary Needs: Gluten-Free Low Carb
Collection: Summer Recipes



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