Zucchini Lasagna Recipe

Zucchini Lasagna


  • 1 1/2 cups mozzarella cheese, shredded
  • 5 medium tomatoes, cut in slices
  • 5 zucchini, sliced
  • 1 large onion, chopped
  • 1 large egg
  • 1 1/2 teaspoons dried basil
  • 24 oz.(680g.) ground beef
  • 18 oz.(500g.) tomato paste
  • Salt to taste
  • 1/2 tablespoon butter
  • 1/2 cup ricotta cheese
  • 1/2 cup cottage cheese

How to make Zucchini Lasagna directions

  • 1

    Fry onions and meat in a skillet with melted butter over medium heat. Continue cooking until the meat is browned and the onions become tender. Drain any grease from the pan before adding tomatoes, salt, basil, and tomato paste and bringing the mixture to a boil. Once the mixture begins to boil, reduce the heat and simmer uncovered for around 10 minutes.

  • 2

    In a separate bowl, mix mozzarella cheese, ricotta cheese, and egg together.

  • 3

    Preheat the oven to 375°F (190°C).

  • 4

    Grease a 9 x 13 pan, and layer with cottage cheese and half of the zucchini. On top, put the meat and remaining zucchini.

  • 5

    Place the pan in the oven and bake uncovered for 30 minutes. Cover with the remainder of the cheese and bake the lasagna for an additional 10 minutes. Let the lasagna sit and cool for 15 minutes before cutting or serving.

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