Zucchini Lasagna

Enjoy this lightened-up version of the ultimate comfort food that is simple enough for a weeknight!

 1 lb ground beef
 ¼ cup chopped onion
 ½ tsp dried oregano
 ½ tsp dried basil
 15 oz can tomato sauce
 1 large egg
 1 cup cottage cheese
 4 medium zucchini (about 1.75 pounds)
 3 tbsp all-purpose flour
 1 cup shredded mozzarella cheese
 salt and pepper


1

Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Season with salt and pepper to taste. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.

2

Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices*. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.

*Raw zucchini contains a lot of water, which can result in a watery lasagna. You can avoid this by generously salting your zucchini slices and letting them rest on paper towel for 10-15 minutes. The salt will release some of the moisture. Blot the slices dry with paper towel to remove the salt and moisture. If you are in a hurry you can skip this step, but it is usually worth the effort.

3

Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

Recipe adapted from: Taste of Home


Ingredients

 1 lb ground beef
 ¼ cup chopped onion
 ½ tsp dried oregano
 ½ tsp dried basil
 15 oz can tomato sauce
 1 large egg
 1 cup cottage cheese
 4 medium zucchini (about 1.75 pounds)
 3 tbsp all-purpose flour
 1 cup shredded mozzarella cheese
 salt and pepper

Directions

1

Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Season with salt and pepper to taste. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.

2

Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices*. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.

*Raw zucchini contains a lot of water, which can result in a watery lasagna. You can avoid this by generously salting your zucchini slices and letting them rest on paper towel for 10-15 minutes. The salt will release some of the moisture. Blot the slices dry with paper towel to remove the salt and moisture. If you are in a hurry you can skip this step, but it is usually worth the effort.

3

Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

Zucchini Lasagna