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beef lasagna with zucchini

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe was a good accident that turned out delicious. I started making my cabbage Lasagna and found out I didn't have any cabbage so I used the squash instead- and it turned out pretty dang good- The whole family ate it and liked it! Unbelievable -since my husband hates all cooked vegetables.

(1 rating)
yield 6 to 8 servings
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For beef lasagna with zucchini

  • 1 lb
    lean ground beef or turkey
  • 3 or 4 sm
    zucchini, cut in 1/4 inch slices
  • 1 1/4 c
    bisquick baking mix, divided
  • 16 1/2 oz
    classico pasta sauce (i like the new tuscan olive and garlic)
  • 1 c
    creamy cottage, small curd
  • 1 lg
    egg
  • 1/2 c
    grated parmesan cheese or more

How To Make beef lasagna with zucchini

  • 1
    Heat oven to 350^. Grease or spray an 8x8 inch square pan or a 2 1/2 quart casserole dish. Cook and crumble beef in a skillet until brown, drain if necessary. Place zucchini slices in a single layer in the dish; sprinkle with 1/4 cup of the bisquick, Top with scrambled beef and pasta sauce. Mix remaining bisquick, cottage cheese and egg until soft dough forms; spread over sauce. Sprinkle with Parmesan cheese. Bake uncovered until hot and bubbly , about 30 minutes. Cool 10 minutes before serving. --- High altitude bake at higher temperature about 375^ for 35 minutes.
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