Ingredients
-
4
-
6
-
1
-
3
-
2
-
1/2
-
1/2
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Layered Zucchini LasagnaNo Noodles!, A great recipe from Cooking Light! Here’s to zucchini! A great alternative to traditional lasagna!, The best lasagna I’ve ever had. A real winner. We all really liked it. used jarred sauce and added some ground round, and used a light ricotta. I did leave the skin on the zucchini. Hmm good! My only Lasagna recipe from now on., Very good. Skinned and roasted zucchini strips in oven @ 375
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Bring Water to a Boil in a Large Saucepan. Add Zucchini; Cook 3 Minutes or Until Crisp-Tender. Drain and Cool. or You May Grill or Saute the Zucchini If You Wish. |
|
3
Done
|
Place the Ground Beefor Turkey or Crumbles and Garlic in a Large Nonstick Skillet Over Medium-High Heat. Cook Until Browned, Stirring to Break Up Meat. Stir in the Spaghetti Sauce, Salt, Basil, and Oregano; Cook For 1 Minute. Remove from Heat. |
|
4
Done
|
Combine the Cottage Cheese, Parsley, and Eggs in a Medium Bowl. |
|
5
Done
|
Arrange Zucchini Slices in a Shallow 3-Quart Casserole Coated With Cooking Spray. Sprinkle the Zucchini With Half of the Breadcrumbs. Spread Half of Cottage Cheese Mixture Over Breadcrumbs; Cover With Half of the Meat Mixture and 1 Cup Mozzarella. Repeat the Layers With the Remaining Breadcrumbs, Cottage Cheese Mixture, and Meat Mixture; Reserve the Remaining Mozzarella. Bake at 350f For 40 Minutes. |
|
6
Done
|
Sprinkle With Remaining Mozzarella, and Bake an Additional 5 Minutes or Until Cheese Melts. |
