Summertime Gardener’s Lasagna Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 cups - sliced zucchini (about 1-3/4 pounds)
  • 1/2 pounds - ground beef
  • 1 cloves - garlic, minced
  • 1 cans - 8 oz. tomato sauce
  • 1 teaspoons - salt
  • 1/4 teaspoons - oregano
  • 1/4 teaspoons - basil leaves
  • 1 cups - small-curd cottage cheese
  • 1 - egg, beaten
  • 1 tablespoons - parsley flakes
  • 1/4 cups - dry bread crumbs
  • 1 cups - shredded mozzarella cheese (4 ounces)
  • Directions:

    Cook zucchini in boiling water in saucepan until tender-crisp, about 5 minutes; drain.

    Cook ground beef and garlic in skillet until beef is browned, about 5 minutes. Stir tomato sauce, salt, oregano and basil into beef mixture.

    Blend cottage cheese, egg and parsley.

    Put half of zucchini in greased 8-inch square baking pan. Sprinkle with half of bread crumbs. Spread with half of cottage cheese mixture, then with half of beef mixture and half of mozzarella cheese.

    Repeat layers but reserve remaining mozzarella.

    Bake at 400 degrees F for 20 minutes. Top with remaining mozzarella and bake 5 more minutes.

    Brief Description

    Zucchini slices work as the noodles in this lasagna dish with meat sauce and cheese.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 40 min

    Posted By:


    Posted On:

    May 6, 2020

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