Zucchini Lasagna Recipe
I am not trying to brag but I have been told by many that my zucchini lasagna is the best they have ever had! The best part is that it is super easy, I actually came across this recipe because I was being too lazy to make my old lasagna recipe.
The biggest make or break with zucchini lasagna is precooking the zucchini. You can not use raw zucchini to layer your lasagna and expect it to turn out well! So make sure the slices are cooked through and you can sub zucchini into any lasagna recipe. But for my super quick and easy recipe keep reading.
3 medium zucchini
2 cups cottage cheese
1 small onion, diced
1lb ground beef
1 jar Newmans Own tomato and basil pasta sauce
8 oz mozzarella cheese
Garlic salt to taste
1.Preheat oven to 350 degrees
2. In a large pan over medium heat saute onions with olive oil. Once translucent add the ground beef and cook until done then add the jar of pasta sauce.
3.While the beef is cooking slice zucchini long ways into thin strips that resemble lasagna noodles. Steam the zucchini noodles until you can insert and remove a fork easily.
4.In a medium size bowl mix the cottage cheese and eggs.
5. Assemble the lasagna, start with a layer of zucchini noodles. Add a layer of meat sauce and top with a layer of the cottage cheese mixture. Sprinkle with a little cheese and then start a new layer with the zucchini and follow the same steps. Top with a good layer of cheese.
6. Bake in the oven for 20 minutes.