Search thousands of recipes reviewed by home cooks like you.

Summer Lasagna

Summer Lasagna

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
PATRICIA MARY

PATRICIA MARY

Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
  3. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
  4. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Marcy in Raleigh
37

Marcy in Raleigh

4/9/2007

This was great. Didn't miss the noodles. It was just a bit runny so next time i would salt the zucchini and let it sit in a colander for 30 minutes. That should draw out some of the liquid. I also used more tomato sauce than was called for and more mozz. cheese. I'm going to try it with eggplant next time!

jasmineflower
27

jasmineflower

4/8/2008

Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers. My adjustments: 1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven. 2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.

Sonia M.
26

Sonia M.

6/11/2008

Wonderful recipe! To lower the fat, I used low-fat mozzarella and 2% cottage cheese. In response to other reviews commenting on the dish being too watery, I took all possible precautions. I drained the tomato sauce, drained the cottage cheese, and "sweated" the zucchini. Here's how: Place cut slices in colander and sprinkle VERY generously with salt. Let sit for 30-45 minutes, while chopping veggies, grating cheese, and cooking tomato mixture. Rinse zucchini thoroughly and absorb any water with paper towel. After all this, I only had about 1/4 cup liquid in the entire dish. I simply tilted the dish and let it drain out. Everything stayed together wonderfully and tasted fantastic!

More reviews

Similar recipes

ADVERTISEMENT