zucchini lasagna
(1 rating)
This version uses the slices of zucchini as the 'noodles'. There is no pasta, though I suppose you could add it if you like. These are all approximations. I just throw in what ever looks right. You may want to add more of less of some of the ingredients. For vegetarian, omit the meat.
(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For zucchini lasagna
-
i like to make a lasagna of sorts using zucchini sliced the long way as the 'noodles'. then i make a spaghetti sauce with lots of veggies like peppers, onions, mushrooms, sauteed in a little olive oil (or use a jar sauce and add the extra veggies).
-
add cooked ground beef or cooked italian sausage or not- your choice.
-
cheese layer per 1 jar of spaghetti sauce: about 8 oz grated mozzarella, 8 oz container of cottage cheese,1 egg, ¼ cup parmesan cheese
How To Make zucchini lasagna
-
1I make several layers with sauce, zucchini 'noodles' and cheese ending with cheese. Bake at 350 for about 45 minutes. Freezes well.
-
2I usually make this in a bread loaf pan because I'm the only one in my house who will eat it, and I often make it with left over spaghetti sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Zucchini Lasagna:
ADVERTISEMENT