Whether you are looking for a way to add more vegetables to your lasagna or you are trying to avoid wheat or gluten, Zucchini Lasagna is a delicious solution.
It takes a bit more time than lasagna with pasta, but is worth it!
(Note: I made two 9″x13″ pans and 1 round pan from this amount. Cut in half, this recipe could yield a deep 9″x13″ pan. These same directions can be applied to lasagna made with pasta; layer the squash after the pasta.)
5 medium-sized zucchini (yellow squash works, too!)
1 jar spaghetti sauce
2 large tubs cottage cheese
1 lb mozzarella, shredded
1 chopped onion
2 shredded carrots
2 chopped bell peppers
1 lb cooked meat- shredded chicken, ground beef, or sausage
1 cup Parmesan cheese
Slice the zucchini into 1/8″ thick rounds. In a medium-sized bowl, mix eggs and cottage cheese; I like to add a sprinkle of Italian Herbs. Mix all add-ins in another bowl.
(Notice my ever-present helper?)
Spread about 1/4 cup sauce in the bottom of the pan.
Begin putting in the zucchini. I put it in slightly overlapped, as it shrinks slightly when cooked.
Spread on a couple of large dollops of cottage cheese. Sprinkle on Parmesan, if desired.
Layer on some add-in mixture next. It’s such a shame that this is hidden; it’s so colorful!
Spread shredded mozzarella on top.
Splash some sauce on.
Repeat all of the above, starting with the zucchini (or squash) layer. I usually have three layers total, with four layers of squash.
Spread sauce and sprinkle cheese on the last layer of zucchini. Bake at 350° F for 1 hour.
Oh, so good!
It has extra liquid, but it is very flavorful. I have used the leftover liquid on spaghetti squash and in soups.
I try to wash the pile of prep dishes while it bakes. Usually I end up playing with or reading to the kids and washing them later. 🙂
Have you ever made zucchini lasagna? Does it sound like something you would like to try? Let me know in the comments!