This has been added to our list of favorite recipes. Even my 14 month old went crazy for the meat sauce! Writing this one down was fun because I used two different recipes as guidelines, but mostly just did my own thing. It turned out SO GOOD! This is definitely a keeper.
My husband commented you couldn’t taste the zucchini, it just tasted like noodles. He also said that some alternate versions of dishes he’s had made him crave the original version, but not this one! Success.
cheese filling ingredients
(Note: for those who like their lasagna extra cheesy, or for a 9×12 pan, double the filling.)
1 cup ricotta cheese (feta works in a pinch)
1/2 cup cottage cheese
2 TBS dried parsley
1 TBS dried basil
1/4 tsp garlic powder
1/2 tsp salt (omit if using feta)
black pepper to taste
cheese filling directions
Mix all ingredients until smooth. (You can do it by hand, but the easiest way to do it is in a food processes.)
meat sauce ingredients
1 lb ground beef (or beef sausage, or half and half)
1 TBS oil or butter
1/2 chopped yellow onion
1 tsp salt, basil, oregano and sage (omit sage if using sausage)
1/2 tsp onion powder and black pepper
1 15oz can diced tomatoes
1 6oz can tomato paste
zucchini, assemble and bake
4-5 zucchini (depending on size)
1 cup shredded mozzarella
Wash and cut ends off zucchini. Slice length wise into long strips.
Cook on a greased grill or in a sauce pan until strips are soft enough they bend easily.
Preheat oven to 375 F.
Grease a 9×9 casserole pan.
Layers, meat sauce, zucchini (can double zucchini layers), cheese filling, zucchini, meat sauce, cheese filling, zucchini, meat sauce, shredded mozzarella
Bake for 20-25 minutes, or until mozzarella starts to brown and lasagna is bubbling.
(This is a “meat lovers” sauce, we like our protein.)