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    You are in: Home / Recipes / Layered Zucchini Lasagna(No Noodles!) Recipe
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    Layered Zucchini Lasagna(No Noodles!)

    Layered Zucchini Lasagna(No Noodles!). Photo by HokiesMom

    1/3 Photos of Layered Zucchini Lasagna(No Noodles!)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Sharon123's Note:

    A great recipe from Cooking Light! Here's to zucchini! A great alternative to traditional lasagna!

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      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. 3
      Place the ground beef(or 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. 4
      Combine the cottage cheese, parsley, and eggs in a medium bowl.
    5. 5
      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 350°F for 40 minutes.
    6. 6
      Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

    Ratings & Reviews:

    • on October 25, 2009


      So good ... I skined the zucchini to see if I could fool the family and it worked - no one had any idea there was no pasta. I made a few changes. I didn't pre cook the zucchini and think that might be why it was a bit extra wet. I used homemade sauce and an extra garlic clove. Made for a great dinner! Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2009

      Light & delicious. I made it because my husband, after gastric bypass surgery, is now at a phase where he can eat ground meat, cooked veggies, tomato sauce, no pasta, and we grow zucchini! so all I changed was I used a little of the tomato sauce as it came out of the jar to smear on the bottom of the casserole, to keep the zucchini from possibly sticking. I added chopped onion to the meat mix & used a good canned red-wine/herb tomato sauce. I broiled the thinly sliced zucchini with a bit of olive oil, s&p, & dried basil, till tender-crisp on 2 pizza pans first. I used low-fat ricotta cheese. I tented the dish w. aluminum foil at first, then removed it once I added the top cheese layer. It came out perfect, delicious, light, and tasted even better the next day. Worlds removed from the heavy, greasy, lasagnas I've had in the past. a real winner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2014


      The best lasagna I've ever had. A real winner. We all really liked it. I 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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Layered Zucchini Lasagna(No Noodles!)

    Serving Size: 1 (300 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 287.3
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 7.9 g
    Cholesterol 96.8 mg
    Sodium 551.9 mg
    Total Carbohydrate 9.7 g
    Dietary Fiber 1.0 g
    Sugars 3.2 g
    Protein 23.4 g

    The following items or measurements are not included:

    reduced-fat spaghetti sauce

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