Zucchini Lasagna

8
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This fantastic tasting lasagna is quick and easy to put together with pantry items I always have on hand. You can leave the rind on the zucchini or peel it if you wish. If you do not have a mandoline make sure you have a very sharp knife to make sure you have nice thin strips of zucchini."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (270.3 g)
  • Calories 284.5
  • Total Fat - 13.7 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 146.1 mg
  • Sodium - 729.2 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 5.7 g
  • Protein - 23.1 g
  • Calcium - 509.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.1 mg

Step 1

Thinly slice the zucchini with a mandoline, spread over a clean kitchen towel and generously sprinkle with salt; let sit for 15 minutes.

Step 2

Use another clean kitchen towel and gently pat the moisture out of the zucchini strips.

Step 3

Mix the pasta sauce and sundried tomato paste together in a bowl and set aside.

Step 4

Mix the cottage cheese and egg together and set aside.

Step 5

Place just enough of the pasta sauce mixture to cover the bottom of a lasagna pan, layer a row of zucchini strips over the sauce and add a light layer of the cottage cheese mixture and pasta sauce mixture; top with a layer of shredded cheese and sprinkle a bit of the grated parmesan Continue layering in this manner until all ingredients are gone, making sure you leave enough of the cse to cover top.

Step 6

Cover with a layer of foil and bake in a preheated 350 degree Fahrenheit oven for 30 minutes; remove foil and cook for another 15 to 20 minutes until the noodles are completely softened and top cheese layer is completely melted.

Step 7

Remove from oven and allow cooling at least 15 minutes before slicing.

Step 8

Enjoy!

Tips & Variations


No special items needed.

Related

FoodLover

Time to pull out all my zucchini recipes since they are springing up all over the place in my garden. This was the first thing I tried. I did use Ricotta instead of Cottage cheese, along with an egg, parsley, garlic and onion powder, a little s&p, and we were good to go. Refreshing and deliciousness in a pan!

review by:
(9 Aug 2021)

ThinNTrim

We loved it! With an abundance of zucchini, from my garden to use up fast, I made this. It was so delicious! I opted to roast the zucchini a little before assembling and my lasagna was not watery at all.

review by:
(6 Sep 2020)