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Zucchini Lasagna
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Description
Shredded zucchini replaces meat in this simple and delicious meal. You can make it as low fat as you like. I like to use the garden veggie spaghetti sauce for added flavor.
Ingredients
- 2 whole Medium-Sized Zucchini, Shredded (about 4 Cups)
- 1 box Lasagna Noodles
- 26 ounces, weight Spaghetti Sauce
- 22 ounces, weight Cottage Cheese
- 2 Tablespoons Dried Oregano
- 1 Tablespoon Garlic Salt
- 2 cups Shredded Mozzarella Cheese
Preparation
Preheat oven to 350 degrees.
In a 9×13 pan, pour 1/4 of spaghetti sauce and even out. Put a layer of uncooked lasagna noodles on top of sauce. Mix remaining spaghetti sauce, zucchini, and garlic salt in a large bowl. In a separate bowl, mix cottage cheese and oregano.
Layer 1/2 cottage cheese mix on top of noodles in pan, then layer 1/2 zucchini mix on top of that. Put down a layer of noodles. Repeat once more, ending with noodles on top. Cover with mozzarella cheese.
Bake on center rack for 45 minutes. Remove from oven and let pan rest for 15 minutes before serving. You may have to lay tin foil on top to keep the cheese from browning too soon.
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3 Comments
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catlady02871 on 5.4.2011
This was fabulous.. made it the other night and no one even noticed that it was vegetables!! I’ll definetely make this one again.. thanks!
anniedb on 7.24.2010
This was delicous! Always looking for different ways to serve the fresh garden veggies. The only things I changed were: I used whole wheat lasagna noodles, and used a clove of real garlic!
happygal on 10.23.2009
Made this for supper last night. It was great Culiath! I didn’t have enough pasta but it still turned out great and no boiling was fantastic. I added some dried basil, too. Next time I’ll cut back on the garlic salt. It said a TBSP so that’s what I used. Hubbie said it was fine. Me? A bit too saltly for my tastes. I think I’ll chop up some fresh garlic next time, instead. Spaghetti sauce has salt, also : ) Thank you for sharing this. I WILL make it again. It’s a keeper!