Baked Zucchini Lasagna Recipe
This Zucchini Lasagna can be the best vegetable lasagna that can ever come your way! Extremely inviting and genuinely Italian with all the flavors and veggies, this Zucchini Lasagna is a must have for all lasagna lovers. Give it a try and you would just go crazy over it.
Ingredients
Onion 1/2 cup finely chopped
Garlic 1 clove, minced
Olive oil 2 tablespoons
Ground beef 1 pound
Tomato sauce 1 8 ounce can
Tomato paste 1 6 ounce can
Water 3/4 cup
Mushrooms 1 2 ounce can, sliced
Italian seasoning 3/4 teaspoon
Salt 2 teaspoons
Egg 1 whole, beaten
Zucchini 2 cups grated
Cottage cheese 2 cups
Parmesan cheese 1/4 cup grated
Lasagna noodles 1 8 ounce package
Mozzarella cheese 1/2 pound, sliced
Directions
Saute onion and garlic in oil.
Add ground beef and cook until brown.
Add tomato sauce, tomato paste, water, mushrooms with liquid, italian seasoning, and 1 teaspoon salt.
Simmer uncovered 15 to 20 minutes.
Combine beaten egg, zucchini, cottage cheese, parmesan cheese, and remaining 1 teaspoon salt.
Cook lasagna in boiling salted water until tender (about 10 minutes).
Place in colander under running cold water and drain on paper towels.
Pour 1/2 of the meat sauce in bottom of 9 x 13 inch pan.
Cover with layer of lasagna (6 noodles, overlapping), 1/2 the zucchini mixture, another layer of noodles, 1/2 the cheese slices, the rest of the zucchini mixture, final layer of noodles, the rest of the meat mixture, and top with cheese.
Cover and bake at 375° for 30 minutes.
Uncover and bake 10 minutes more.
Add ground beef and cook until brown.
Add tomato sauce, tomato paste, water, mushrooms with liquid, italian seasoning, and 1 teaspoon salt.
Simmer uncovered 15 to 20 minutes.
Combine beaten egg, zucchini, cottage cheese, parmesan cheese, and remaining 1 teaspoon salt.
Cook lasagna in boiling salted water until tender (about 10 minutes).
Place in colander under running cold water and drain on paper towels.
Pour 1/2 of the meat sauce in bottom of 9 x 13 inch pan.
Cover with layer of lasagna (6 noodles, overlapping), 1/2 the zucchini mixture, another layer of noodles, 1/2 the cheese slices, the rest of the zucchini mixture, final layer of noodles, the rest of the meat mixture, and top with cheese.
Cover and bake at 375° for 30 minutes.
Uncover and bake 10 minutes more.
