Thanks to Pinterest and Skinny Taste I started making this Zucchini Lasagna a couple of summers ago with Zucchini fresh from my garden. Then the last two years we haven’t had much of a garden, thanks to the dog getting in our little make shift fence and eating everything from the tomatoes to the corn stalks! But luckily I’ve had friends and family with gardens that produce amazing zucchini and I get to make this pretty often. And although I love me some pasta, this is my favorite way to eat lasagna.
Start with browning your burger. I typically use Turkey burger.
And slicing your zucchini. I just use the slicer on my cheese grater and that makes these amazingly long, thin strips.
Now that your burger is browned, add your sauce.
Put a little of the sauce into the bottom of the 9×13 casserole dish.
And start layering.
I start with Zucchini then go with the cottage cheese, then sauce.
Then the shredded cheese.
Then do it all over again, and again. So you have three layers.
- 1 lb hamburger or turkey burger
- 3 cloves garlic
- 1/2 onion
- salt and pepper
- 28 oz jar of spaghetti sauce
- 3 medium zucchini, sliced (I use the slicer on my cheese shredder)
- 16 oz cottage cheese
- 2 cups Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
Brown Hamburger, drain.
Add olive oil and saute garlic and onions for 2 minutes.
Add spaghetti sauce, salt and pepper
Grease 9×13 pan then add a little of the sauce mixture to the bottom.
Add a layer of zucchini, then do a layer of cottage cheese, mozzarella, then sauce.
Repeat twice. Top with Parmesan Cheese.
Bake on 370 for 45 minutes covered. Then uncover and bake for 15 minutes more. Be sure to let it stand for 15 minutes before you dig in!
When you first take it out of the oven it is pretty liquidy. I haven’t found a tried and true way to get more of the moisture out before making the lasagna, do you have any ideas for me?