Zucchini Lasagna

Zucchini Lasagna

This delicious lasagna is the traditional pasta dish - but with a twist! Use thinly sliced zucchini instead of noodles. It's simple and incredibly tasty.
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8



  • 1 lb lean ground beef
  • 1 clove garlic minced
  • 1 small onion diced
  • 1 tsp salt
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 12 oz tomato paste
  • 2 cups canned tomatoes


  • 4 medium zucchini (about 7 inches long, each)
  • 3 cups low fat cottage cheese
  • 1/4 cup Parmesan cheese shredded
  • 2 Tbsp parsley
  • 2 eggs beaten
  • 1/2 tsp salt
  • 2 cups mozzarella cheese shredded


  1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, brown the ground beef until no longer pink.
  3. Add the garlic, onion, salt, oregano and basil. Mix until well combined.
  4. Add the tomato pasta and canned tomatoes. Stir until well combined. Simmer while preparing the rest of the ingredients.
  5. Thinly slice the zucchini into long "noodles", about 1/4-inch thick (or thinner).
  6. In a medium sized bowl, combine the cottage cheese, parmesan, parsley, eggs and salt. Mix well.
  7. Spread a thin layer of the tomato sauce on the bottom of the pan.
  8. Place a layer of the "noodles" on top of the sauce.
  9. Top with a layer of the meat mixture, then the cottage cheese mixture.
  10. Sprinkle on the mozzarella cheese.
  11. Continue to layer the ingredients (noodles, sauce, cottage cheese, mozzarella cheese) until the ingredients are used. End with a layer of cottage cheese and mozzarella cheese.
  12. Bake, covered, for about 30 - 40 minutes.
  13. Uncover and bake for another 10 - 15 minutes, or until the cheese is browned and the edges are bubbly.
  14. Allow the lasagna to cool slightly before serving.