Lasagna with Zucchini Noodles
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3⁄4 lb beef
- 1⁄2 cup choopped onion
- 1 (15 ounce) can tomato sauce
- 1⁄2 teaspoon dried oregano
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon dried basil
- 4 medium zucchini
- 1 cup cottage cheese
- 1 egg, beaten
- 1⁄2 lb grated mozzarella cheese
- parmesan cheese, grated
directions
- Cook beef and onion until beef is browned, drain.
- Add tomato sauce and seasonings.
- Simmer, uncovered, 10 min.
- ,stirring occasionally.
- Slice zucchini in lengthwise strips slightly less than 1/4 inch thick.
- Arrange half of strips in greased 13x9 baking dish.
- Beat cottage cheese with egg; spread over zucchini.
- Top with 1/2 the mozzarella and 1/2 the meat sauce.
- Repeat layers of zucchini, mozzarella and sauce.
- Sprinkle with Parmesan cheese.
- Bake uncovered at 350 degrees for 40-45 minutes or until hot and bubbly.
- Let stand for 10 minutes before serving.
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Reviews
-
I wasn't going to review this recipe, because I made a significant change-using sharp cheddar cheese instead of mozzarella. However, I ran into another problem that had nothing to do with that and is worth commenting on. I wish that all recipe posters would include weights as well as counts. The four zucchini I used weighed about 3 lbs. total. I don't know if that means that they weren't "medium," but it was definitely way too much zucchini for the rest of the ingredients; the amount of meat sauce was especially low compared to the amount of zucchini. I think it would help to use only about a pound and a half of zucchini. The big problem, however, came from an inescapable fact about zucchini: it is composed primarily of water. When I took the pan out of the oven, the casserole was floating in a noticeable layer of water. I poured off at least a cup. Once more during the 10-minute resting period, I poured off more, and then again just before I dished up my serving. All told, I poured off a good 2 cups of clear liquid, and the casserole was still plenty moist when I ate it. Maybe with about half as much zucchini, the water that bakes out would be incorporated into the sauce more, but I'm afraid it would still be a rather gooshy dish.
Tweaks
-
I wasn't going to review this recipe, because I made a significant change-using sharp cheddar cheese instead of mozzarella. However, I ran into another problem that had nothing to do with that and is worth commenting on. I wish that all recipe posters would include weights as well as counts. The four zucchini I used weighed about 3 lbs. total. I don't know if that means that they weren't "medium," but it was definitely way too much zucchini for the rest of the ingredients; the amount of meat sauce was especially low compared to the amount of zucchini. I think it would help to use only about a pound and a half of zucchini. The big problem, however, came from an inescapable fact about zucchini: it is composed primarily of water. When I took the pan out of the oven, the casserole was floating in a noticeable layer of water. I poured off at least a cup. Once more during the 10-minute resting period, I poured off more, and then again just before I dished up my serving. All told, I poured off a good 2 cups of clear liquid, and the casserole was still plenty moist when I ate it. Maybe with about half as much zucchini, the water that bakes out would be incorporated into the sauce more, but I'm afraid it would still be a rather gooshy dish.
RECIPE SUBMITTED BY
morelhunter
knoxville, 0